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I wanted to like these (they're much healthier than my usual waffles) but they turned out heavy, dense, and didn't have much flavor (I had to concentrate to taste the pumpkin). I'm still tempted to try and find a happy medium between this and other waffle recipes, but I won't be making it again as written.
Yummy! If you ever want to try another fun pumpkin waffle recipe, give these a shot - http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/
We thought these were great. I used barley flour instead of brown rice flour or cornmeal and it worked well. I was originally concerned that the batter was too thick, but the addition of the whipped egg whites really helped the batter.
These are terrific - easy to make and very filling. I don't keep real eggs in the house, so I used 1/2 cup egg substitute instead of the egg whites, and they turned out fine.
This was a good, hearty waffle. We had these for dinner. Next time I'll use fine ground cornmeal instead of medium. I liked the texture, but my husband and kids would have like a less "rustic" experience!
Excellent flavor. I followed your recipe using the corn meal and found it to be a little bit to grainy, so I replaced it with rice flour. Instead of fresh pumkin, I used Libby's "Easy Pumpkin Pie Mix" and omitted the suger to keep the cal's down. I also used the pie mix as a spread. Yummy ... will try again
These were VERY good! My two girls (ages 4 &1) sat right next to the counter where I was making them-- eating them up as fast as I could turn them out! (Eating them without any condiment!) Thanks for sharing!
Lovely, crispy waffles. Excellent recipe.