Savory Pumpkin Waffles

Recipe

Breakfast
Savory Pumpkin Waffles

Primary Media

Pumpkin waffles with ham and cheese on plate

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

3
Servings
30min
Total

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    Description

    Slather maple-mustard syrup and sour cream on savory waffles that start with a packaged mix.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 3
    QuantityIngredientAdd
    Hy-Vee nonstick cooking spray
    1 c.Hy-Vee Select 100% pure maple syrup
    2 tbsp.Hy-Vee stone-ground Dijon mustard
    2 c.Hy-Vee buttermilk pancake and waffle mix
    1 c.Hy-Vee canned pumpkin
    ½ c.water
    3 tbsp.Hy-Vee vegetable oil
    c.chopped Hy-Vee deli ham slices, (1.5 oz)
    c.Hy-Vee shredded Gouda cheese, (1.5 oz)
    Hy-Vee sour cream, optional
    2 tbsp.chopped chives, for garnish
    Hy-Vee salt and black pepper, to taste

    Things To Grab

    • Regular or Belgian waffle maker
    • Small bowl

    Directions

    1. Spray a regular or Belgian waffle maker with nonstick cooking spray. Preheat waffle maker according to the manufacturer’s directions.

    2. Combine maple syrup and mustard in a small bowl; set aside. Whisk together waffle mix, pumpkin, water and 3 Tbsp. oil in a large bowl (batter should be slightly lumpy). Fold in ham and cheese.

    3. Add ¼-cup portions batter to preheated waffle maker. Close lid quickly and bake according to manufacturer’s directions until waffles are golden brown. When done, use a fork to lift waffles off grid; keep warm in a 200°F oven for up to 10 minutes. Repeat with remaining batter. 

    4. Serve waffles warm topped with maple-mustard mixture and, if desired, sour cream. If desired, garnish with chives. Season to taste with salt and pepper.

    Nutrition facts

    Servings

    830 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 45mg
    • Sodium: 1500mg
    • Total Carbohydrates: 141g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 170%
    0%
    Vitamin C 4%
    0%
    Iron 25%
    0%
    Calcium 35%

    Recipe Source:

    Seasons, October 2017