Easy waffles feature flavors of the season

These waffles are a smile-inducing way to get you back in gear the morning(s) after your holiday feast, and to use up leftover pumpkin and cranberries while you’re at it. They have so much holiday spirit — bejeweled with cranberries and fragrant with spices — and are so easy to make, you’ll want to enjoy them throughout the season. You can make the batter a day ahead and keep it in the refrigerator; or cook, cool, wrap individually and freeze.

Pumpkin Cranberry Waffles

4 servings (makes 4 large or 8 small waffles)

From nutritionist and cookbook author Ellie Krieger.

1 cup whole-wheat pastry flour

3 tablespoons toasted wheat germ

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground
cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

⅛ teaspoon salt

1 cup well-shaken low-fat buttermilk

½ cup pure pumpkin puree

2 large eggs

3 tablespoons pure maple syrup, plus more for serving

1 tablespoon canola oil or other neutral-tasting oil, plus more for the waffle iron

¾ cup fresh or frozen cranberries, each cut in half or quartered, as needed

Whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a mixing bowl.

Whisk together the buttermilk, pumpkin puree, eggs, 3 tablespoons of maple syrup and 1 tablespoon of oil in a separate bowl until well combined. Pour into the flour mixture, stirring just enough so that no dry ingredients are left, then stir in the cranberries.

Brush a waffle iron with oil and preheat it according to the manufacturer’s directions. Ladle enough of the batter to cover three-fourths of the surface of the waffle iron, close it, and cook for 3 to 5 minutes, until golden brown. Repeat with remaining batter.

Serve hot, with maple syrup passed at the table.