Reviewed: Mar. 21, 2010

Excellent! I used all purpose flour and subbed ground oats for the wheat germ. Nice crisp/tender texture and great flavor. We had these with whipped cream, maple syrup and toasted chopped pecans. Yum. Thanks for the recipe!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Apr. 4, 2010

5 stars without a doubt. These are very good. There is a lot of moisture in the batter, so they continue to emit steam even when ready to come off the waffle maker, which requires gently lifting the lid to test whether they will come out or need more time. Mine take considerably longer than the suggested time. I have made them as written, but now I do it with a few tweaks. As written, they are perfect, but to keep things simple, I use all olive oil and two whole eggs. I also like to use buttermilk. Tender crisp and full of delicious flavor. We leave out the nuts and serve with whipped cream and syrup. Heaven!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Nov. 25, 2009

Made this this am, and my kids and I loved it. I doubled the batch and froze some for later!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Becflower

Reviewed: Dec. 29, 2009

Yum! Cooked this without the wheat germ or pecans. The cooking time was a bit off. Just over 7 minutes worked well.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

k00kykelly

Reviewed: Mar. 28, 2010

use chocolate chips!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

elangtry

Reviewed: Mar. 29, 2010

These were really good. Made per the recipe but saved the nuts to put on top for those that wanted them. In addition to the nuts, we served these with real whipping cream and real maple syrup. It was a great way to use up some of the pumpkin I had left in the freezer. Thanks!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ma baker

Reviewed: Apr. 17, 2010

this is a great, healthy recipe. I usually add ground flax seed and don't add the butter, and they taste great. I freeze them so my 6yr old son can have a healthy breakfast before school. Great recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Jun. 3, 2010

Made these for breakfast this morning..they were sooo good! I used 1/2 reg flour & 1/2 whole wheat flour. Used stevia rather than sugar & added a dash of pure vanilla. My kids, who grumped until they started to smell the waffles, raved the whole time they were eating! Will certainly make again. Thanks for sharing!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

Reviewed: Oct. 2, 2010

My husband loved these as it's hard to find waffles with some texture, I did have to cook them longer as well. I served them with the apple cider syrup that's on another pumpkin waffle recipe, turned out excellent.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cathy23

Reviewed: Oct. 30, 2010

These are most excellent! Perfect for a fall Saturday morning. I did make a few changes - replaced half of the flour with all-purpose flour, used all canola oil instead of butter and olive oil, and 2 whole eggs. Instead of adding the applesauce, I just added another 1/2 cup pumpkin (using 1 cup pumpkin total and giving it more pumpkin oomph!). Loved the flavor and texture inside, but they didn't turn out very crisp on the outside (no doubt because of my changes, so I'm not faulting the recipe for that!). I enjoyed mine with whipped cream and a sprinkling of nutmeg, while hubby loved maple syrup on his. Just a note: to avoid an aftertaste with your waffles and pancakes, use an aluminum-free baking powder.

Was this review helpful? [ YES ]
7 users found this review helpful