Pumpkin Waffles
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- Produce
- Ginger, ground (1 teaspoon)
- Solid-pack pumpkin, canned (1 cup)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Baking powder (2 1/4 teaspoons)
- Baking soda (1 teaspoon)
- Brown sugar, packed light (1/3 cup)
- Cinnamon, ground (2 teaspoons)
- Cloves, ground (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Vegetable oil for brushing waffle iron or cooking spray (1)
- Dairy
- Butter, unsalted (3/4 stick)
- Buttermilk (2 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 11, 2007 (5 years ago).
156 people saved this recipe.
