Delicious Pumpkin Waffles
Submitted by merigramee
Fluffy pumpkin spice waffles with warm cinnamon, allspice, and ginger folded into a tender batter. Top with toasted pecans and maple syrup for an autumn breakfast worth waking up for.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
35 minBeaten egg whites are the secret to these impossibly light waffles that practically float off the plate.
Pumpkin puree adds moisture and subtle sweetness while brown sugar and warming spices deliver that classic fall flavor profile. The batter comes together quickly, then gets folded with whipped egg whites for extra airiness that creates crispy exteriors and soft, tender interiors when they hit the hot waffle iron.
Pile them high and top with butter, a drizzle of maple syrup, and toasted pecans for crunch. Fresh berries or sliced bananas work beautifully too.
Kitchen Tips
- Separate eggs while they’re cold, but let whites come to room temperature for maximum volume
- Fold egg whites gently into batter; you want to see some white streaks rather than overmixing
- A well-oiled waffle iron prevents sticking and helps achieve those golden, crispy edges
- Keep finished waffles warm in a 200°F oven on a wire rack while you finish the batch
- Leftover waffles freeze beautifully; reheat in a toaster for quick weekday breakfasts
Ingredients
Directions
Combine first 7 ingredients in a large bowl.
Combine egg yolks, milk, and pumpkin; add to flour mixture, stirring just until moistened.
Stir in melted butter.
Set waffle batter aside.
Beat egg shites at high speed with an electric mixer until soft peaks form, gently fold into batter.
Bake in a preheated, oiled waffle iron until crisp.
Serve with fresh fruits, butter, maple syrup and toasted pecans.
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