Pumpkin Walnut Waffles

Prep Time:
15 min
Cook Time:
5 min
Total Time:
1 hr
4 servings


  • 1/2 cup canned pumpkin, (do not use pumpkin pie mix)
  • 1/2 cup chopped walnuts, plus additional for garnish
  • Butter and syrup
  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs, separated
  • 1 3/4 cups milk
  • 1/2 cup Pure Vegetable Oil


  1. HEAT waffle iron.
  2. COMBINE flour and pumpkin pie spice in large bowl.
  3. BEAT egg yolks in small bowl until thick and lemon-colored. Stir in milk, oil and pumpkin. Add to flour mixture, stirring just until combined.
  4. BEAT egg whites until stiff; fold into batter. (Do not overmix; it is best to leave a bit of egg white not blended.) Fold in nuts.
  5. BAKE in waffle iron according to manufacturers instructions.
  6. SERVE with butter and syrup.


Serving Size (1/4 of recipe), Calories 760 (Calories from Fat 380), Total Fat 44g (Saturated Fat 6g, Trans Fat g), Cholesterol 165mg, Sodium 820mg, Total Carbohydrate 82g (Dietary Fiber 3g, Sugars 24g), Protein 17g; Percent Daily Value*: Vitamin A 100%, Vitamin C 4%, Calcium 30%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.