Breakfast: Pumpkin Waffles

Photo by Liz G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

waffles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2 1/2

    cups all purpose flour

  • 1/3

    cup packed brown sugar

  • 2 1/4

    tsp baking powder

  • 1

    tsp baking soda

  • 1/2

    tsp salt

  • 2

    tsp cinnamon

  • 1

    tsp ground ginger

  • 1/4

    tsp ground cloves

  • 4

    large eggs (separated)

  • 2

    cups buttermilk

  • 1

    cup canned pumpkin

  • 6

    tbsp unsalted butter, melted

Directions

Preheat oven to 250 F and preheat waffle iron. Sift together flour, brown sugar, baking powder, baking soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four-inch Belgium waffles) into waffle iron, spreading quickly. Cook according to manufacturer's instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

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