The original idea for this recipe came from the Bisquick website. I have made significant changes to it to adapt it to my healthy lifestyle. This recipe freezes extremely well, hence the large quantity. It's great to make on a Sunday morning, and pull out of the freezer for a quick breakfast treat during the week.
My Private Note
Units: US | Metric
- 3 cups Bisquick
- 2 cups whole wheat pastry flour
- 2 tablespoons brown sugar
- 2 1/2 tablespoons pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 2 1/2 cups skim milk
- 1/4 cup applesauce
- 1/4 cup vegetable oil
- 1 cup Egg Beaters egg substitute
- 1/3 cup wheat germ (optional)
- 3 tablespoons ground flax seeds (optional)
- 1/2 cup walnuts, chopped (optional)
- 1Preheat belgium waffle machine.
- 2Combine dry ingredients in large mixing bowl or stand mixer.
- 3Make a well in the center, and add in remaining wet ingredients.
- 4Mix in walnuts, if using.
- 5(Add up to another 1/2 cup of milk if your batter appears particularly thick).
- 6Pour batter into waffle iron per your units' instructions.
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Nutritional Facts for Healthy Pumpkin Belgian Waffles
Serving Size: 1 (194 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 340.0
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 2.4 g
- Cholesterol 1.9 mg
- Sodium 500.8 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 4.1 g
- Sugars 7.6 g
- Protein 9.1 g
The following items or measurements are not included:
Egg Beaters egg substitute