I still had a little pumpkin left in the fridge just asking to be used, so I decided to use most of it up on these pumpkin waffles. Yay vitamin A! I love waffles in general because they take a lot less watching than pancakes and are therefore more forgiving than pancakes. These turned out warm, happy, light and tasty. We like the spice and would love to try them another time with a little maple whipped cream or vanilla coconut whipped cream. Yes, please! Recipe adapted from smitten kitchen and a bunch of other sources.
Yield: Approx 8-10 waffles
2 1/2 cups all-purpose flour
1/3 cup coconut 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 tsp vanilla
1 cup canned solid-pack pumpkin
6 tablespoons melted butter
Vegetable oil for brushing waffle iron or cooking spray (or alternative such as coconut oil)
Pure maple syrup, for serving
Add all dry ingredients to a medium bowl and whisk to combine. Set aside.
Add egg yolks, buttermilk, vanilla, pumpkin and melted butter to a large bowl and whisk to combine. Add dry ingredients to wet ingredients and stir until just combined. The batter will still have lumps.
Beat or whisk egg whites until soft peaks form and fold into the mix.
Ladle batter onto waffle iron and remove once waffles are just starting to brown. Keep warm in the oven or eat as you go 🙂
Serve with pure maple syrup, fresh whipped cream or vanilla yogurt.