Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 4 large eggs (, yolks and whites separated)
  • 1 pinch cream of tartar
  • 5 Tbsp granulated sugar (, divided)
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • Vegetable oil cooking spray
  • Apple cider syrup (, maple syrup or butter pecan syrup, for serving)

Instruction

  • Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat.
  • In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
  • To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
  • In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar.
  • While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter.
  • Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions.
  • Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.