Ingredients
Scale
- 3 large eggs, separated
- 2½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 2¾ cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Instructions
- Preheat a waffle iron and spray with nonstick cooking spray.
- Carefully separate the eggs, placing the egg whites in a large mixing bowl, and set aside the yolks.
- Beat the egg whites using a handheld mixer or whisk until stiff peaks form, then set aside.
- In another large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to mix and make a well in the center.
- Add the reserved egg yolks, pumpkin puree, milk, vanilla extract, and vegetable oil to the well. Whisk until the batter is almost smooth with some lumps remaining.
- Gently fold the beaten egg whites into the batter until just combined, avoiding overmixing.
- Add the batter to the preheated waffle iron according to the manufacturer's instructions, cooking until golden brown on both sides.
- Serve warm with butter, maple syrup, and your favorite toppings.
Notes
For extra flavor, consider adding chocolate chips or nuts to the batter.
Make sure the waffle iron is adequately preheated for crispy edges.
Store leftover waffles in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 6g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg