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 teaspoons ginger powder
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 3/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Instructions
- Preheat a waffle iron and spray it with nonstick cooking spray.
- Separate the eggs, placing the whites in a large bowl and setting the yolks aside. Beat the egg whites until stiff peaks form and set aside.
- In another bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Create a well in the center and add the egg yolks, pumpkin puree, milk, vanilla extract, and vegetable oil. Whisk until almost smooth, leaving some lumps.
- Gently fold the beaten egg whites into the batter until fully incorporated, being careful not to overmix.
- Pour the batter into the preheated waffle iron according to the manufacturer's instructions and cook until golden brown on both sides.
- Serve warm with butter, maple syrup, and your favorite toppings.
Notes
Ensure that the egg whites are beaten to stiff peaks for fluffy waffles.
Feel free to customize your toppings with fresh fruit, whipped cream, or nuts.
Store any leftovers in an airtight container for a quick breakfast option later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg