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Pumpkin Waffles

Pumpkin waffles with crisp, golden edges and deep square pockets made using a classic waffle-iron cook time. Fluffy texture comes from whipped egg whites folded in gently before cooking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 1 cup pumpkin puree
  • 1.5 cup buttermilk
  • 2 eggs Separate yolks and whites.
  • 0.33 cup unsalted butter, melted
  • 1 tsp vanilla extract
Serving
  • 1 maple syrup
  • 1 whipped cream

Equipment

  • 1 waffle iron

Method
 

Preheat and mix dry ingredients
  1. Preheat a waffle iron to medium-high. Wait until it’s hot enough to sizzle the first drop of batter.
  2. Whisk all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined. Make sure there are no visible sugar or spice clumps.
Mix wet ingredients and fold in egg whites
  1. Whisk pumpkin puree, buttermilk, egg yolks, melted unsalted butter, and vanilla extract in a separate bowl until smooth. The mixture should look cohesive and slightly thick.
  2. In a separate bowl, beat egg whites to stiff peaks. Lift the beaters and the peaks should stand straight up without drooping.
  3. Fold the wet mixture into the dry ingredients until just combined. Then gently fold in the whipped egg whites so the batter stays airy.
Cook and serve
  1. Grease the waffle iron, then pour in batter and close the lid. Cook until golden and crispy, about 4-5 minutes, and remove when the steam subsides.
  2. Serve the waffles immediately with maple syrup and whipped cream. Add any desired butter on top at serving time.

Notes

For extra-fluffy waffles, stop mixing as soon as the batter is combined and keep the egg whites light during folding. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a toaster oven or toaster for best crisping. Freeze cooked waffles in a single layer, then bag, for up to 2 months and reheat from frozen. To make them dairy-free, use a dairy-free buttermilk substitute and replace the melted butter with a dairy-free butter alternative.