Description
These Pumpkin Belgian Waffles are the ultimate cozy breakfast. With a crisp, golden exterior and a light, airy, spiced interior, they are perfect for a chilly weekend morning. By folding in whipped egg whites, you achieve a delicate texture that pairs beautifully with the warm, aromatic notes of cinnamon, ginger, and nutmeg from the pumpkin pie spice. This scratch-made recipe is easy to assemble and satisfies your cravings for seasonal comfort food with every bite.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup pure pumpkin puree
2 large eggs, separated
1 3/4 cups whole milk
1/2 cup melted butter
1/4 cup brown sugar
Instructions
Whisk together the flour, baking powder, salt, and pumpkin pie spice in a large mixing bowl.
In a separate bowl, blend the pumpkin puree, egg yolks, milk, melted butter, and brown sugar until smooth.
In a clean glass bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the pumpkin batter until just combined.
Preheat your waffle iron and lightly grease it with butter or oil.
Pour the batter into the center of the iron, spreading it lightly toward the edges.
Cook until the steam stops escaping from the sides and the waffles are crisp and golden.
Notes
Whisking the egg whites to stiff peaks is crucial for the light, fluffy texture of these waffles. Ensure the pumpkin puree is plain, not pre-mixed pie filling. Leftover waffles can be stored in the refrigerator for two days and reheated in a toaster.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 380
- Sugar: 12g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg