Come September 1st we start dreaming of cardigans and scarves, maybe even a light jacket. Even though lovely autumn is often more than a month away, we’ll take any excuse to cook cozier. You could simply add some of the warm spices here—cinnamon, ginger, nutmeg—to your favorite waffle recipe, but why not take it over the top and whisk in a little pure pumpkin? The results are tender on the inside but still crisp on the outside. The best part is they freeze beautifully. Just pop them in a resealable plastic bag and stick them in the freezer. When you get a pumpkin-spice hankering, drop one in the toaster. Top with a drizzle of maple syrup or smear with peanut butter for a grab-n-go breakfast.
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup milk, soy milk, or nut milk
½ cup canned pure pumpkin puree
¼ cup packed light-brown sugar
4 tablespoons melted unsalted butter, plus more for waffle iron and serving
2 large eggs, separated
Maple syrup for serving
How to Make It
Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
Make a well in the center of the dry ingredients and whisk in pumpkin, milk, brown sugar, butter and egg yolks. Using an electric mixer, beat egg whites to soft peaks; fold into pumpkin mixture until evenly combined (you can skip this step and whisk in the eggs whole, but the waffles won't be as crispy).
Heat waffle iron according to manufacturer’s instructions; brush with melted butter. Spread ½ cup batter onto iron and close; cook until waffle is golden brown and crisp, 3 to 5 minutes. Transfer to a wire rack set inside a baking sheet and place inside a warm oven. Repeat with remaining melted butter and batter.
Serve waffles with butter and maple syrup.
Waffles can be cooled and frozen in a resealable plastic bag for up to 1 month. Reheat in the toaster before serving.
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