- 16
- 15 mins
Ingredients
- 2 cups whole wheat flour
- 2 Tbsp brown sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 3/4 cups milk
- 1 cup canned pumpkin or mashed, cooked pumpkin
- 2 egg yolks
- 3 Tbsp butter, melted
- 1 tsp finely shredded orange peel (optional)
- 2 egg whites
Preparation
Step 1
1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.
2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).
3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.
4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.
5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven.