Categories: Breakfast, Pumpkin

Ingredients

• • 2 1/2 cups whole wheat 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

Directions

1. Preheat oven to 250°F and preheat waffle iron.

2. Sift together flour, brown sugar, baking powder and soda, salt, and spices.

3. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

4. 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.

5. Spray waffle iron with non-stick spray and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Serve topped with buttermilk syrup.

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