Description
Deliciously flavorful pumpkin waffles, perfect for breakfast.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree, not pumpkin pie filling
- 2 large eggs, separated
- ½ cup light brown sugar, packed
- ½ cup Silk Unsweetened Cashewmilk or Silk Unsweetened Vanilla Almondmilk
- ⅓ cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon cream of tartar, optional
Instructions
- In a large bowl, combine pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, and vanilla; whisk to combine and set aside.
- In a separate large bowl, combine flour, baking powder, and salt; whisk to combine.
- Add the dry ingredients to the wet ingredients and stir gently; do not overmix and set aside.
- Preheat the waffle iron and spray with cooking spray.
- In another large bowl, add egg whites and optional cream of tartar; beat with an electric mixer until stiff peaks form, about 3 to 4 minutes.
- Gently fold egg whites into the batter.
- Transfer a portion of the batter to the waffle iron and cook until done, about 3 to 4 minutes, or until lightly golden brown.
- Repeat with remaining batter, re-spraying the waffle iron before each batch.
- Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc.
Notes
- Make sure not to overmix the batter for fluffy waffles.
- Use a cooking spray on the waffle iron before each batch.
- Customize toppings to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle-making
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg