- 240g or 2 c unbleached all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 50 g or ¼ c granulated sugar
- 5 ml or 1 tsp cinnamon
- 5 ml or 1 tsp ground ginger
- 5 ml or 1 tsp ground nutmeg
- 3 large eggs, separated
- 484 g or 2 c buttermilk
- 227 g or 4 oz butter, melted
- 175 g or ¾ c pumpkin purée (not pumpkin pie filling)
- In a large bowl, whisk together the flour, baking powder, baking soda and sugar.
- In a medium bowl, whisk the egg yolks until light; whisk in the buttermilk, melted butter and pumpkin purée.
- In the bowl of a stand mixture fitted with the whisk attachment, beat the egg whites until firm but not dry.
- Add the egg mixture to the dry ingredients. Do not overmix. Fold in the egg whites.
- Preheat the oven to 200°F. Preheat the waffle iron to medium-high.
- Ladle enough batter into the waffle iron to cover about 2/3 of the grid surface. Close the lid and cook until steam stops emerging from the waffle iron and the waffles release readily. Transfer the finished waffles to a rack in the oven. Repeat with the remaining batter.
- Serve with maple or cider syrup. For added decadence, add a dollop of whipped cream and a sprinkling of chopped crystallized ginger or Apple Chutney.
Waffles are prepared with a fair proportion of butter, releasing readily from the waffle iron. If your waffle iron has been properly seasoned, there should be no need to use cooking spray or add additional oil to the surface of the waffle iron. Once seasoned, avoid washing the surfaces of the waffle iron. Simply brush out any crumbs with a clean brush.