Pumpkin Waffles
The perfect fall and winter waffle recipe! These fluffy, crisp waffles are packed with pumpkin and spice flavor and they're melt-in-your-mouth delicious!
Servings: 8
Ingredients
- 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs, yolks and whites separated
- 1 pinch cream of tartar
- 5 Tbsp (56g) granulated sugar, divided
- 1 cup (235 ml) milk
- 1 cup (235ml) buttermilk
- 1/4 cup (60 ml) vegetable oil or canola oil
- 1 cup (227g) canned pumpkin
- 1 tsp vanilla extract
- Maple syrup, apple cider syrup, or butter pecan syrup, for serving
Instructions
- Preheat oven to 200 degrees and preheat a Belgian waffle iron to medium heat.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 30 seconds. Create a well in center of mixture then set aside.
- To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
- In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar.
- While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter.
- Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions.
- Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.
Notes
- Nutrition estimate does not include toppings.