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Pumpkin-Nut Waffles

southern.chef's picture
  Sifted cake flour 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Eggs 3 Small, separated
  Milk 1 3⁄4 Cup (28 tbs)
  Shortening 1⁄2 Cup (8 tbs), melted
  Canned pumpkin 1⁄2 Cup (8 tbs)
  Chopped pecans 3⁄4 Cup (12 tbs)
  Butter curls 1⁄4 Cup (4 tbs) (if desired, for serving) (Optional)

Combine cake flour, baking powder, salt, cinnamon, and nutmeg in a medium mixing bowl, mix well.
Combine egg yolks, milk, shortening, and pumpkin; add pumpkin mixture to dry ingredients, stirring just until moistened.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Fold into pumpkin mixture.
Pour one-fourth of batter into a preheated, lightly oiled waffle iron.
Sprinkle 3 tablespoons chopped pecans evenly over batter.
Cook about 5 minutes or until done.
Repeat procedure with remaining batter and pecans.
Serve with butter curls, if desired.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 205 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 4.5 g22.4%

Trans Fat 0.8 g

Cholesterol 40.2 mg13.4%

Sodium 253.3 mg10.6%

Total Carbohydrates 15 g5.2%

Dietary Fiber 1.1 g4.6%

Sugars 1.9 g

Protein 4 g7.2%

Vitamin A 26.9% Vitamin C 0.65%

Calcium 14.7% Iron 9.5%

*Based on a 2000 Calorie diet

Pumpkin-Nut Waffles Recipe