You probably do not remember, but the first time I went to Atlanta, about 1 1/2 years ago now, I had the most amazing sweet potato waffles–I even wrote about them here. I’ve been dreaming of re-creating them ever since, so when my sister bought me this awesome retro cookbook, Pancakes and Waffles: The Fine Art of Pancake, Waffle, Crepe and Blintz Cooking (published 1970), I immediately went searching. And indeed I found them, but then decided since I live in Ohio, not the south, and it is autumn, why not make them pumpkin waffles (I confess I was also lured by the ease of using canned pumpkin).
Oh man these things are good. And real maple syrup complements them perfectly. I made them as part of a “breakfast for dinner” dinner that we had, and everyone was groaning in happiness when we ate. They were just that good. Run, don’t walk, to make these now.
- 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
- Whisk together flour, baking powder, salt and spices. Set aside.
- Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
- Preheat the waffle iron.
- 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.
Affiliate links were used in this post, only to link to items that would be discussed and linked to in any event.