Monday, October 3, 2011

Makeover Monday: Pumpkin-Ginger Waffles

Monday through Friday I am a good girl at breakfast with my Bran Flakes and skim milk.  Saturday and Sunday, all bets are off!  One of my favorite traditions my husband I have established in our three years of marital bliss is having a tasty breakfast together on the weekends.  I love splurging on pancakes, waffles, french toast, scones, etc.  
However, the dietitian in me can't help but try to "health-ify" my weekend indulgences.  My tasty treat this weekend was new.  Yay!  Since it is October (holy cow!) and officially pumpkin season, I tried out Pumpkin-Ginger Waffles--dietitian style.  I was able to cut the calories almost in half, and they were still yummy enough to be husband approved.  Here's how I did it:
  • The original recipe from Country Living included 1/4 cup all-purpose flour.  I substituted whole wheat flour, which doesn't have a big calorie difference, but does have about 4 times as much fiber.
  • I substituted skim milk for buttermilk, and added a splash of lemon juice.  This slightly cuts back on fat, and I almost never have buttermilk on hand.
  • Using 1/2 cup Splenda instead of 1/2 cup regular sugar saves about 315 calories!
  • This is one of my favorites--swapping applesauce for fat in recipes.  In this recipe, I used 1/4 cup applesauce instead of 3 tablespoons butter and lost 275 calories!  This recipe is highly seasoned, so it still has plenty of yummy taste!
A few notes: I yielded 10 square waffles with my waffle maker (I might have to ask Santa for a Belgium-style waffle maker for Christmas this year!).  I did double the cinnamon from the original recipe and added some nutmeg.  That gave it a yummy pumpkin-pie-for-breakfast taste.  If you are concerned about using 2 teaspoons of ginger (which I was), my analysis is that they were noticeably gingery, but I didn't think it was too overwhelming.  Feel free to cut the ginger in half if you feel so inclined!  I top my waffles with a dab of margarine, and light pancake syrup. I love weekends!

Pumpkin-Ginger Waffles
from Amber, RD @
Yield: 10 small square waffles
1 1/4 cups whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
2 large eggs
3/4 cup skim milk 
1 tsp lemon juice (or vinegar)
1/2 cup canned pumpkin puree
1/2 cup Splenda sweetener
3/4 tsp vanilla extract
1/4 cup no sugar added applesauce
Combine flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg in a large bowl.
Whisk eggs, milk, lemon juice, pumpkin, Splenda, applesauce, and vanilla in a medium bowl.  Combine with flour mixture.  Do not overmix.
Pour batter onto heated waffle iron (I have to spray mine with cooking spray). 


  1. Wow--sounds yummy! I'm going to have to give these a try. I don't have a waffle iron, but it should work for pancakes, don't you think? Any idea how many calories per waffle?

  2. Pancakes and waffles have different proportions of fat and flour. So for this recipe I would cut the egg to 1 and the applesauce to 2 Tbsp. I think 2 Tbsp of Splena would probably be enough as well.
    I used roughly 1/4 cup of batter per waffle, which is standard for pancakes as well. According to my calculations that would be about 85 calories per waffle.