Are you on the pumpkin wagon yet? You can tell I am! This recipe was the perfect way to use up the rest of my pumpkin puree. Plus, it served as the perfect breakfast break for BG in the midst of working so hard to paint the nursery Saturday morning. We even have extra batter left over to indulge in the next few days!
You need a waffle maker (any kind) for this recipe. This was actually the first time using mine, so I had to test it out. Yeah, the first round I put way too much batter in the iron. My iron only needs a cup of batter, while the original recipe states for 2 cups. Plus, I forgot to spray the waffle iron with cooking oil, so this is what I ended up with at first:
It just depends on what waffle iron you have. I have the Krups Expert Waffle Maker that makes two large Belgian waffles.
Don’t skip out on adding the spices to the mix as the flavor really bursts through. And, even though these come out nice and crispy on the outside, they are soft and luscious on the inside. Perfect combination!
I can’t wait to try out some more recipes. But, while it’s pumpkin season, I’ll definitely gravitate towards this concoction a few more times. It was just TOO good.
- 2 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs separate whites from yolks
- 2 cups well-shaken buttermilk
- 1 cup pumpkin puree canned or fresh
- 6 tablespoons unsalted butter melted and cooled
- Preheat oven to 250°F and preheat waffle iron.
- In a medium bowl, combine the flour, brown sugar, baking powder and soda, salt, and spices.
- In a large bowl, whisk egg yolks with buttermilk, pumpkin, and butter until smooth. Stir in dry ingredients until just combined.
- In a mixing bowl with a whisk attachment, beat the egg whites on high until they hold very soft peaks. Gently fold into the waffle batter, until just combined.
- Grease waffle iron lightly with spray and spoon batter into waffle iron. Cook according to manufacturer’s instructions. (I like to keep mine in the waffle iron 1-2 minutes longer to make sure the outside is crispy.)
- Transfer waffles to rack in oven to keep warm and crisp. Continue with the remaining batter.
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup pumpkin puree (canned or fresh)
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold very soft peaks. Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
Source: adapted from Smitten Kitchen