Thursday, September 12, 2013

Pumpkin Waffles

I know it is summer Pumpkin Waffles seem more "fall-like" in nature, but really, can't we eat pumpkin all year round?  I had a hankering for pumpkin waffles one morning so summer or not, we had them!

And YUM.  They are a perfect deviation from the "regular" waffle.  The pumpkin flavor is very light, and is enhanced by pumpkin-pie-like spices.  Who doesn't want pumpkin pie for breakfast?  Sounds good to me!

Pumpkin Waffles
adapted from smitten kitchen

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 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups buttermilk, shaken well
1 cup solid-pack canned pumpkin
3/4 stick (6 TB) unsalted butter, melted
cooking spray or vegetable oil for waffle iron

Preheat oven to 200F and preheat waffle iron.

Sift dry ingredients together (flour through cloves).  Whisk egg yolks, buttermilk, pumpkin and butter together in a large bowl until smooth.  Whisk in dry ingredients until just combined.

With an electric mixer (hand or stand) whisk the egg whites until they hold soft peaks.  Gently fold them into the waffle batter until just combined.

Spray or oil waffle iron and spoon batter (amount varies depending on waffle iron manufacturer) into waffle iron.  Cook according to manufacturer instructions.

Serve right away or transfer to a cooling rack sitting in a rimmed baking sheet and place in the preheated oven.  This will help them to stay warm and crisp while you make more!

Serve with warm maple syrup.
Printable Recipe

What a great way to start the day.  Sure, it isn't fall weather yet, but I just can't wait until then to have some pumpkin waffles!

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