Description
These Best Pumpkin Waffles are a perfect autumn breakfast treat featuring a blend of warm spices, pumpkin puree, and a light, fluffy texture achieved by folding whipped egg whites into the batter. Crispy on the outside and tender inside, they are served best warm with maple syrup or your favorite fall-inspired syrups.
Ingredients
Dry Ingredients
- 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Eggs and Sugar
- 4 large eggs, yolks and whites separated
- 1 pinch cream of tartar
- 5 Tbsp (56g) granulated sugar, divided
Wet Ingredients
- 1 cup (235 ml) milk
- 1 cup (235 ml) buttermilk
- 1/4 cup (60 ml) vegetable oil (or canola oil)
- 1 cup (227g) canned pumpkin
- 1 tsp vanilla extract
For Serving
- Maple syrup, apple cider syrup, or butter pecan syrup
Instructions
- Preheat Waffle Iron and Oven: Preheat your oven to 200°F (93°C) to keep waffles warm. Then, preheat a Belgian waffle iron to medium heat for even cooking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for about 30 seconds. Create a well in the center of the flour mixture and set aside.
- Whip Egg Whites: In a separate medium bowl, add egg whites and a pinch of cream of tartar. Using an electric hand mixer on high speed, whip until soft peaks form. Then add 2 tablespoons of granulated sugar and continue whipping until medium-stiff peaks form, creating a light meringue.
- Combine Wet Ingredients: In another medium bowl, whisk together the milk, buttermilk, vegetable oil, pumpkin puree, vanilla extract, egg yolks, and remaining 3 tablespoons of sugar until smooth and well combined.
- Mix Batter: Slowly pour the wet mixture into the well of the dry ingredients while whisking gently to combine. Mix just until combined; the batter will be slightly lumpy, which helps maintain fluffiness.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the batter using a spatula, preserving as much air as possible to keep the batter light and airy.
- Cook Waffles: Lightly spray the preheated waffle iron with cooking spray. Pour the amount of batter needed to fill your waffle iron (about a scant cup) and cook according to the manufacturer’s directions until golden and crispy.
- Keep Warm and Serve: Transfer cooked waffles to the preheated oven to keep warm. Repeat the cooking process with remaining batter. Serve waffles warm with your choice of maple syrup, apple cider syrup, or butter pecan syrup.
Notes
- Use canned pumpkin puree for the best texture and flavor.
- Make sure not to overmix the batter once wet and dry ingredients are combined to keep waffles tender.
- Folding in whipped egg whites is key to fluffy waffles.
- If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar to stabilize egg whites.
- Leftover waffles can be frozen and reheated in a toaster for a quick breakfast.
- Adjust spices to taste for a milder or stronger pumpkin spice flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
