The perfect pumpkin spice waffles for fall or when you're craving that pumpkin and spice taste! However, my family requests this recipe year-round.
Ingredients
- eggs, separated: 4 piece
- pint buttermilk, shaken vigorously: 1 piece
- canned solid-pack pumpkin: 1 cup
- unsalted butter: 6 Tbsp (melted)
- ½ cups all-purpose flour: 2 piece
- packed light brown sugar: 0.33333 cup
- ¼ teaspoons baking powder: 2 piece
- ground cinnamon: 2 tsp
- baking soda: 1 tsp
- ground ginger: 1 tsp
- salt: 0.5 tsp
- ground cloves: 0.25 tsp
- cooking spray:
Metric Conversion
Stages of cooking
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Preheat a waffle iron according to manufacturer's instructions.
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Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: egg whites will form soft mounds rather than a sharp peak.
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Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir mixture with the whisk just until you have a smooth batter.
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Fold egg whites into batter just until combined.
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Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.
