I usually try to vary my meals during the week, but this week I couldn’t help repeating a favorite—these squash waffles are too good not to share.
This recipe is very versatile. I’ve made it with both butternut squash and pumpkin using the same method, and both turned out wonderfully. I suspect mashed sweet potato would work well too, though I’m still experimenting.
I like to top the waffles with a simple cinnamon-honey Greek yogurt that’s been lightly whipped until creamy. I’m not a huge fan of maple syrup—though I do adore maple butter—so I prefer a thicker, creamier topping. Of course, syrup would be delicious if you prefer it.
Whole Wheat Butternut Waffles with Cinnamon Cream
Ingredients:
Whole Wheat Butternut Waffles
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup butternut squash puree (or pumpkin)
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cinnamon Cream
- 1/2 cup Greek yogurt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon honey
- a light sprinkle of nutmeg
Directions:
Whole Wheat Butternut Waffles
Preheat your waffle iron. In a bowl, whisk together the whole wheat pastry flour, baking powder, salt and sugar. Stir in the butternut squash puree, egg, milk and vanilla until just combined. Fold in the cinnamon and nutmeg.
Scoop about 1/3 cup of batter (adjust for your waffle iron size) onto the preheated iron and cook until the waffles are golden and cooked through. Repeat with remaining batter.
Serve warm topped with the cinnamon cream and an extra light sprinkle of nutmeg, if desired.
Cinnamon Cream
Combine the Greek yogurt, cinnamon, honey and a pinch of nutmeg. Whisk until smooth and slightly airy. Spoon over warm waffles.
Did you make this recipe?
Share your photos on social media and tag #howsweeteats. Posting to the HowSweetEats pages is a great way to show your version of the recipe.
Thank you—enjoy!
I’m an autumn addict.