I have worked on this recipe to perfect these fluffy and delicious pumpkin waffles. They are now the new favorite at the Boatel. Pumpkin waffles can be too heavy and tricky to make if you don’t have the right mixture but I have discovered that the extra baking powder and egg whites makes them perfect every time.
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs separated
1 3/4 cups milk
1/2 cup pure pumpkin puree (not pumpkin pie mixture which has other ingredients)
2 Tablespoon unsalted butter melted
1. In a large bowl, mix flour, spices, sugar, baking powder, baking soda, and salt. Separate the egg white and beat the egg whites in a separate bowl until stiff peaks form. In another bowl, combine eggs yolk, milk, pumpkin and melted butter. Make a well in the centre of the flour mixture and add the liquid mixture and stir until batter is combined. Fold in the egg whites.
2. Heat the waffle iron and lightly coat with cooking spray. Pour desired amount into waffle iron and cook until brown and crisp about 3 to 4 minutes depending on your waffle iron.
3. Serve with warm maple syrup and fruit.
Enjoy and let me know how you like it.