Pumpkin Waffles are the perfect treat for your weekend Breakfast. Whipped egg whites makes them light and fluffy. Pumpkin and spices adds the extra depth of fall flavors. You’ll need a waffle iron- it’s a good investment if you love to create homemade breakfast. This is the time of year that I stock our pantry with many cans of mashed pumpkin. You can certainly mash your own pumpkin if you grew them. Make a few extra and put them in freezer Ziploc bags for those days that are super crazy, but you still want something homemade. You can simply plop the frozen waffles in the toaster to warm them up and re-crisp.
- 2 1/2 cups all-purpose flour
- 2 cups buttermilk
- 1 cup mashed pumpkin
- 4 large eggs room temperature, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 6 tablespoons butter melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Separate your eggs into 2 different bowls. Add 1/2 teaspoon cream of tartar to the egg whites and beat them using a hand mixer until stiff peaks form. Set aside
In a large bowl, combine all of the dry ingredients with a spoon. Add the egg yolks, vanilla, melted butter, pumpkin and buttermilk and combine. Gently fold in the whipped egg whites with a rubber spatula.
Cook the waffles in your waffle iron according to the manufacturer's instructions. Heat your oven to about 200 degrees F to keep waffles warm while you cook the rest. Serve with warm maple syrup and a sprinkle of cinnamon.