The perfect fall waffle recipe! These are packed with pumpkin and spices flavor and they're melt-in-your-mouth delicious! Use a Belgian waffle iron or standard size waffle maker. You can keep waffles warm in a 200 degree while finishing off batter.
Ready in: 35minutes
2 1/2cupsall-purpose flour
1 1/2tspground cinnamon
4large eggs, yolks and whites separated
1pinch cream of tartar
5Tbspgranulated sugar, divided
1cupcanned pumpkin puree
Vegetable oil cooking spray
Apple cider syrup, maple syrup or butter pecan syrup, for serving
Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar.
While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter.
Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions.
Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.