Pumpkin Waffles
Crispy and delicious pumpkin waffles with a hint of spice. Make extras to freeze for later for an easy breakfast in the morning!
Ingredients
- 2 cups all purpose flour
- 1/2 cup corn starch, you can omit and just use extra flour
- 1/4 cup packed light brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 4 large eggs, separated
- 1 1/2 cups milk, I used unsweetened vanilla milkadamia but any regular or alternative milk should work
- 1 1/2 cups canned pumpkin, NOT canned pumpkin pie filling
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat oven to 250 degrees and preheat your waffle iron. Sift together flour, corn starch, brown sugar, baking powder, baking soda, salt, and spices. In a large bowl, whisk together egg yolks, milk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
- In a medium bowl with a hand mixer, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, just until combined. Do not over mix as you do not want to deflate your egg whites.
- Spray the waffle iron with cooking spray or brush with oil. Spoon your batter into the waffle iron and spread slightly.* Cook according to the manufacturer's instructions.
- Transfer the waffles to a rack in the oven to keep warm and crispy. Make more waffles until you use up all of the batter.
Notes
I used a measuring cup and ended up using about 3/4 cup of batter for each waffle. This may vary depending on your waffle iron. My waffles were about 6 1/2 inches. I also flipped my waffles and cooked them longer in the waffle iron as I wanted crispier waffles.
Tried this recipe?Let us know how it was!