The Washington Post

Pumpkin Cranberry Waffles

Pumpkin Cranberry Waffles 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Nov 17, 2016

Holiday flavors here, in a good-for-you waffle made with whole-grain flour and a touch of wheat germ.

Serve with maple syrup.

Make Ahead: The batter can be made and refrigerated a day in advance. The waffles can be cooled, wrapped individually and frozen for up to 1 month. Reheat in the toaster or toaster oven.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 large or 8 small waffles

  • 1 cup whole-wheat pastry flour
  • 3 tablespoons toasted wheat germ
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1/2 cup pure pumpkin puree
  • 2 large eggs
  • 3 tablespoons pure maple syrup, plus more for serving
  • 1 tablespoon canola oil or other neutral-tasting oil, plus more for the waffle iron
  • 3/4 cup fresh or frozen cranberries, each cut in half or quartered, as needed


Whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a mixing bowl.

Whisk together the buttermilk, pumpkin puree, eggs, 3 tablespoons of maple syrup and 1 tablespoon of oil in a separate bowl until well combined. Pour into the flour mixture, stirring just enough so that no dry ingredients are left, then stir in the cranberries.

Brush a waffle iron with oil and preheat it according to the manufacturer’s directions. Ladle enough of the batter to cover three-fourths of the surface of the waffle iron, close it, and cook for 3 to 5 minutes, until golden brown. Repeat with remaining batter.

Serve hot, with maple syrup passed at the table.

Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Nilar Andrea Chit Tun and Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 270

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 2g 10%

Cholesterol: 95mg 32%

Sodium: 350mg 15%

Total Carbohydrates: 42g 14%

Dietary Fiber: 6g 24%

Sugar: 15g

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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