Homemade Pumpkin Waffles Recipe
These light and fluffy Pumpkin Waffles are made with real pumpkin puree and lightly spiced with warm baking spices. Served with butter, maple syrup and your favorite toppings, they make the perfect sweet fall breakfast.
Servings: 8 people
Calories: 253kcal
Ingredients
- 3 large Eggs separated
- 2 ½ cups All-Purpose Flour
- 2 Tablespoons Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ½ teaspoons Ginger Powder
- ½ teaspoon Ground Nutmeg
- ⅛ teaspoon Ground Cloves
- 1 cup Pumpkin Puree
- 2 ¾ 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 and place the egg whites into a large glass or metal mixing bowl, setting aside the yolks. Using a handheld mixer, or a whisk, beat the egg whites until stiff peaks form and then set aside.
- In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
- Make a well in the center of the dry ingredients, then add the reserved egg yolks, pumpkin puree, milk, vanilla extract and vegetable oil. Whisk the batter until almost completely smooth (there should still be some lumps).
- Using a rubber spatula, gently fold the egg whites into the batter until there are no streaks, but do not overmix.
- Add batter to your preheated waffle iron according to the manufacturer's directions, cooking until they are golden brown on both sides.
- Serve warm with butter, maple syrup and your favorite toppings. Enjoy!
Nutrition
Calories: 253kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 346mg | Potassium: 360mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5003IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 3mg