Pumkin Waffles with Cranberry Syrup

1-½ cups all-purpose flour

1-¼ cups whole-wheat flour

⅓ cup sugar

2-½ tsp. baking powder

1-½ tsp. pumpkin pie spice

1 tsp. baking soda

¼ tsp. salt

1-½ cups low-fat buttermilk

1 cup canned pumpkin

1 large egg

1 Tbs. canola oil

1 tsp. vanilla extract

2 egg whites

Cranberry Honey:

¾ cup honey

¼ cup cranberry juice

1 cup fresh or frozen, thawed cranberries, divided


1. Waffles: Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.

2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.

3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and ⅓ cup water to the flour mixture; stir until a moist batter forms.

4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.

5. Coat a waffle iron with cooking spray and preheat. Spoon about ⅓ cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.

6. Cranberry Honey: Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add ¾ cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining ¼ cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.