Pancakes & Waffles
Pumpkin Spice Waffles
Crisp-edged waffles with real pumpkin purée, warm spices and a tender, fluffy middle.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 6
- Level
- Easy
Pumpkin purée makes the batter thick, so a little extra buttermilk keeps the waffles light instead of dense. Whisking the egg whites separately is optional, but it gives a noticeably crisper outside. Keep finished waffles on a rack in a warm oven so they stay crunchy.
Ingredients
Serves 6
Directions
- Heat the waffle iron according to its directions and set the oven to 200°F (95°C). Place a wire rack on a baking sheet in the oven.
- Whisk the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt in a large bowl.
- In a second bowl, whisk the buttermilk, pumpkin, egg yolks, melted butter and vanilla until smooth.
- Beat the egg whites in a clean bowl until they hold soft peaks, about 2 minutes with a whisk or hand mixer.
- Pour the wet mixture into the dry and stir just until no dry flour remains; a few lumps are fine. If the batter is stiffer than thick pancake batter, add a splash more buttermilk.
- Gently fold in the egg whites in two additions, keeping as much air as you can.
- Brush the iron with a little oil if needed, then pour in the recommended amount of batter. Cook 4 to 6 minutes, until deep golden and the steam slows.
- Move each waffle to the rack in the oven while you cook the rest. Serve hot with butter and maple syrup.
Tips and make-ahead notes
- Freeze cooled waffles in a single layer, then bag them; reheat in a toaster until crisp.
- No buttermilk? Stir 1 1/2 tablespoons lemon juice into 1 1/2 cups milk and rest 5 minutes.
- Use only plain canned pumpkin purée; pie filling is pre-sweetened and spiced.
Nutrition per serving
- Calories
- 340
- Carbohydrates
- 40g
- Protein
- 8g
- Fat
- 17g
- Fiber
- 2g
- Sodium
- 520mg
Estimated. Values change with brands, portion sizes and substitutions.
