Ingredients
2½cupsall purpose flour
2tspbaking powder
¾tspbaking soda
¾tspsalt
1½tspground cinnamon
½tspground ginger
¼tspground nutmeg
4large eggs,yolks and whites separated
1pinchcream of tartar
5tbspgranulated sugar,divided
1cupmilk
1cupbuttermilk
¼cupcanola oil
1cuppumpkin puree,canned
1tspvanilla extract
vegetable oil cooking spray
apple cider syrup,maple syrup or butter pecan syrup, for serving
Preparation
Preheat the oven to 225 degrees F and preheat a waffle iron or Belgian waffle iron to medium heat.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg for 20 seconds. Create a well in the center of the mixture, then set it aside.
To a separate medium mixing bowl, add the egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form. Add 2 tablespoons of granulated sugar and whip until medium-stiff peaks form.
In a separate medium mixing bowl, whisk together the milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks, and the remaining 3 tablespoons of granulated sugar.
While whisking, slowly pour the milk mixture into the flour mixture and mix just until combined, then fold the egg whites into the batter.
Spray the waffle iron lightly and evenly with cooking spray, then pour enough to fill the waffle iron. Cook according to the manufacturer’s directions.
Keep warm in preheated oven and repeat process with remaining batter.
Serve warm with syrup of choice, and enjoy!
