These would be a perfect way to start your Thanksgiving morning. Or, if you’re me, then they are a perfect way to start a random Sunday morning. More specifically, my first Sunday morning at home with my husband and cats since the wedding in Austin and all the crazy planning that came before it. Happy sigh.
These waffles have that lovely nutty, earthy flavour that you get with whole wheat flour and my homemade pumpkin pie spice came in super handy here, adding delicious hints of cinnamon, ginger, nutmeg, mace, cloves, and all spice. The pumpkin flavour is really prevalent in these so if you’re into that then you will love them!
If you have a lazy morning on your hands then you might want to make the pumpkin puree from scratch. Or, for a twist use butternut squash, which turns out just as sweet and super yum. Click for my butternut squash puree recipe.
Whole Wheat Pumpkin Waffles
- 2 1/2 cups whole wheat pastry flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 teaspoons pumpkin pie spice
- 4 large eggs, separated
- 2 cups well-shaken buttermilk
- 1 cup canned solid-pack pumpkin (or make your own pumpkin or butternut squash puree for a twist)
- 3/4 stick (6 tablespoons) unsalted butter, melted
- Vegetable oil for brushing waffle iron
- Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and pumpkin pie spice. In a separate bowl, whisk together the egg yolks, buttermilk, pumpkin, and butter until smooth. Stir in dry ingredients just until combined.
- In a large bowl, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until well combined.
- 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.
- Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
- Serve warm with confectioner’s sugar or maple syrup.