'Tis the season for all things pumpkin, my personal favorite fall flavor. One of the best breakfast items I've had was the pumpkin waffle at Rockridge Cafe. It was such a spot hitter. I used to go there when my sis lived a few blocks away and I'll always fondly remember that delectable waffle. Pumpkin season has rightfully inspired me to recreate this delight at home, and if memory serves me correctly, this recipe isn't far off. These are worth the extra effort in the morning, I promise.
Adapted from Smitten Kitchen
Yield: 4-6, depending on your waffle iron
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Softened butter and a few shakes of cinnamon for topping
1. Preheat oven to 200°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
2. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
3. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
5. Top waffles with cinnamon butter.