With the changing of seasons comes PUMPKIN! So, when I began my search for this week’s “Sweet Treats” recipe, I knew the recipe needed to include pumpkin.
Ladies and gentlemen, without further ado…I present my favorite Pumpkin Waffle Recipe. Enjoy!
- 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 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 cup canned solid-pack pumpkin
- 3/4 stick (6 tablespoons) unsalted butter, melted
- Vegetable oil for brushing waffle iron or cooking spray
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Serve hot with lots of butter and smothered in Buttermilk Syrup! Yum!
(Makes 8-10 Servings)
1 and 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter (or margarine)
2 Tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
In a medium saucepan, bring all ingredients to a boil – except for the vanilla extract. Allow to boil gently for at least five minutes. Remove from heat and immediately stir in the vanilla.
Serve warm over pancakes and waffles.
This stored okay for a week in the refrigerator. I just popped it in the microwave for 20 seconds, stirred it and microwaved for another 20 seconds.
(Makes 15 Servings)