Pumpkin Waffles

What are some of the best words you could ever hear? In my book, "And in the morning, I'm makin' waffles" is at the top of my list.  Oh, I made waffles alright.  But these aren't just any waffles.
For one, I'll give you a little warning. These waffles take a little bit of TLC.  Don't plan on whipping these up on a morning where you're running late for work.  However, when you do find the time, they are TOTALLY worth it.  Light and fluffy inside. Brown and crispy outside. Plus the added awesomeness of pumpkin? Yeah, totes worth it. 
These waffles would be great for the morning after Thanksgiving.  Whip them up, keep them warm in the oven, and you'll have some happy house guests.  I dusted mine with a little bit of powdered sugar, but a traditional syrup would work great too.
P.S. A shout out to my sister- it's her birthday today :) Happy Birthday Brooke!!!


Adapted from this recipe 

What You'll Need:
  • 2 1/2 cups AP Flour
  • 1/3 cup Brown Sugar, packed
  • 2 1/4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice
  • 4 Eggs, separated
  • 2 cups Buttermilk
  • 1 cup Pumpkin Puree
  • 6 Tbsp Butter, melted
  • Non-stick Spray for Waffle Iron

What To Do:
  1. Preheat oven to 250F.  In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.  In a separate bowl, combine egg yolks (reserving the whites for later), buttermilk, pumpkin puree, and butter.
  2. Whip together the dry ingredients and the pumpkin mixture.  Whip the egg whites to soft peaks.  Preheat waffle iron while eggs whip.  Fold in egg whites with rest of batter until just incorporated. 
  3. Ladle into waffle iron.  Cook per your iron's instructions.  Place waffles in oven to keep warm until ready to eat.  Batter makes enough for 5 Belgian waffles.

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