Pumpkin Waffles
Recipe type: Breakfast
Cuisine: quick breads
Adapted from Pancakes & Waffles: The Fine Art of Pancake, Waffles, Crêpe and Blintz Cooking
  • 2 cups AP flour
  • 4 t baking powder
  • 1 t salt
  • 1 t ground ginger
  • ¼ t ground cloves
  • 1½ t ground cinnamon
  • 2 large eggs, separated
  • 1½ cups milk (I used 1% with a dash of cream)
  • 1 cup canned pumpkin (or cooked and mashed)
  • ½ cup unsalted butter, melted
  • ¼ cup packed light brown sugar
  1. Whisk together flour, baking powder, salt and spices. Set aside.
  2. Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
  3. Preheat the waffle iron.
  4. Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions. Serve with whipped cream and maple syrup.
Recipe by The Spiced Life at https://www.thespicedlife.com/pumpkin-waffles/