We’re well into pumpkin season with the gourd showing up everywhere from coffee drinks to facials. While I think some combinations are silly, pumpkin makes sense in breakfast and brunch items: pancakes, muffins and waffles, a personal favorite.
The key to my waffles is the separated eggs. While the beaten egg whites dirty one additional bowl, they lighten the batter noticeably. Because of the pumpkin, these waffles are more moist than some versions. The beaten egg whites keep them from being too dense.
The best way to enjoy waffles is fresh from the iron. If they sit for any length of time, they get soggy. So make it a family affair. Let kids help mix the batter and pour it in the waffle iron.
Now if you have any waffles leftover, pop them in the freezer. They do crisp up nicely in the toaster.
PUMPKIN BUTTERMILK WAFFLES
The waffles on their own aren’t terribly sweet. But the addition of maple syrup makes them perfect.
21/2 cups flour
21/4 teaspoons baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs, separated
11/2 cups buttermilk
3/4 cup canned pumpkin puree
4 tablespoons unsalted butter, melted, plus additional for cooking
2 teaspoons sugar
Preheat waffle iron according to manufacturer’s instructions.
In a large bowl, whisk flour, baking powder, soda, salt and spices. In another bowl, whisk egg yolks, buttermilk, pumpkin and 4 tablespoons butter until smooth. Add to pumpkin mixture to the dry ingredients. Stir just until blended.
Place the egg whites in another bowl. Beat until frothy. Add sugar. Beat until whites form stiff peaks. Gently fold beaten whites into pumpkin mixture in two additions.
Lightly brush waffle iron with additional butter. Pour enough batter into waffle iron. Using a rubber spatula, quickly spread batter to within 1/4 inch of edge of iron. Close lid and cook according to manufacturer’s instructions.