Pumpkin Cranberry Waffles

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

1/8 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.

Make ahead: The batter can be made and refrigerated a day in advance. The waffles can be cooled, wrapped individually and frozen for up to 1 month. Reheat in the toaster or toaster oven.

Makes 4 servings (makes 4 large or 8 small waffles)

Nutrition | Per serving: 270 calories, 8 g protein, 42 g carbohydrates, 7 g fat, 2 g saturated fat, 95 mg cholesterol, 350 mg sodium, 6 g dietary fiber, 15 g sugar

From nutritionist and cookbook author Ellie Krieger.