Pumpkin Overnight Waffles - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Yeasted waffles require a little forethought, but they’re simple to make and the gorgeous bready flavor and light texture make them entirely worth the prep time. This recipe makes a batch large enough to feed a crowd for Sunday brunch. If you’re cooking for one or two, make the whole batch anyway and freeze the leftovers: they reheat gorgeously in a toaster.

Ingredients

  • 2⅔ cups whole wheat flour
  • 2¼ tsp. (1 packet) yeast
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • ½ tsp. salt
  • ¼ cup canola oil
  • 2 Tbsp. brown sugar
  • 1¾ cups skim milk
  • 3 eggs
  • 2 tsp. vanilla
  • ¾ cup canned pumpkin

Directions

  1. Whisk together dry ingredients.
  2. In a saucepan over medium heat, heat oil, brown sugar, and milk until sugar is melted and little bubbles are starting to form around the edge of the pan.
  3. Pour milk mix into the dry ingredients. Using a mixer, beat on low speed until well combined. Add eggs, vanilla and pumpkin and beat for 2-3 minutes.
  4. Cover bowl and refrigerate overnight (8-12 hours).
  5. Cook waffles as recommended by your waffle maker until golden brown.
Nutritional analysis per serving: Calories 265; Total Fat 10g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 63mg (20% DV); Sodium 195mg (8% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 5.5g (18% DV); Total Sugars 6g; Includes 2g Added Sugars (4% DV); Protein 10g; Vitamin D 6% DV; Calcium 8% DV; Iron 10% DV; Potassium 6% DV; Manganese 80% DV; Selenium 60% DV; Thiamin 35% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/pumpkin-overnight-waffles/
© 2022 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796