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Barley Pumpkin Waffles

Classic sweet and spicy taste—now in breakfast form!
Course Breakfast
Servings 4


  • 1/2 Cup warm water (105º F to 115º F)
  • 1 Package (1/4 ounce) active dry yeast
  • 3 Tablespoons granulated sugar, divided
  • 1 3/4 Cups all-purpose wheat flour
  • 1/2 Cup BARLEY flour
  • 2 Tablespoons pumpkin pie spice
  • 1 Tablespoon baking soda
  • 1 Teaspoon salt
  • 2 Cups low-fat buttermilk
  • 1/2 Cup prepared solid pack pumpkin
  • 2 Tablespoons butter, melted


  • Combine water and 1 teaspoon sugar in small bowl.
  • Sprinkle yeast over water; let stand 5 minutes or until surface bubbles to show yeast is working.
  • Combine flours, remaining sugar, pumpkin pie spice, baking soda and salt in large bowl; set aside.
  • In small bowl, combine buttermilk, pumpkin and melted butter.
  • Stir liquid ingredients and yeast mixture into dry ingredients until well blended.
  • Cover batter and refrigerate overnight.
  • To prepare waffles, heat waffle iron.
  • Pour in 1/2 to 1 cup batter, according to the size of the waffle iron.
  • Bake until waffles are done.