I was really excited to try this recipe.  I saw it a while back on Emily’s blog, One Lovely Life.  I’m sure you are familiar with her blog by now since I mention it often.  All her recipes I have made have been really good!  I wasn’t quite sure what to expect since I like pumpkin recipes but not like crazy.  For example I love pumpkin chocolate chip cookies but I do not like pumpkin pie.  After making these waffles I took one bite and I was amazed!  It was not over pumpkin-y but just perfect. It had a nice subtle fall pumpkin flavor to it and was so light and fluffy.  And you know the best part? My picky toddler loved it!  This is a great fall recipe but really any time of the year it is good. I can already see my self craving this in the coming months.  These waffles also taste even more amazing when you serve it with buttermilk syrup.

And one note about this recipe, it makes a lot of waffles! So half it if there are only a few people eating it. (unless you want lots of yummy leftovers!)

Pumpkin Waffles

Print

Ingredients

• 2 ½ cups flour (you can use half whole-wheat flour)
• 1/3 cup packed brown sugar
• 1 Tbsp cinnamon
• 1 tsp ginger
• ¼ tsp cloves
• ½ tsp salt
• 2 ¼ tsp baking powder
• 1 tsp baking soda
• 2 cups buttermilk (or 2c regular milk with 2 scant Tbsp vinegar let sit for 5 minutes)
• 1 cup pumpkin puree (fresh or canned)
• 6 Tbsp canola oil
• 4 eggs, separated

Instructions

1. Sift together flour(s), sugar, spices, salt, baking powder, and baking soda. Set aside. Combine buttermilk and pumpkin. Stir in canola oil and egg yolks.
2. In a large, clean glass or metal bowl, beat egg whites with a hand mixer or beater until you have stiff peaks.Stir dry ingredients into pumpkin mixture till just combined. Fold in egg whites.
3. Cook waffles in waffle iron according to manufacturer’s directions.