- 2 1/2 cups all-purpose flour (I want to try substituting some whole wheat flour next time, a la Patty)
- 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
- 6 tablespoons (3/4 of a stick) unsalted butter, melted
- Cooking spray for waffle iron
- In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
- In a large bowl, whisk together buttermilk, pumpkin and butter. Separate egg whites into a separate small bowl and set aside. Add egg yolks to the buttermilk mixture and whisk until smooth.
- Slowly add the dry ingredients into the buttermilk mixture and whisk until just combined.
- With an electric mixer, beat egg whites until they form soft peaks. Carefully fold egg whites into the batter, until just combined.
- Heat waffle iron(s) while batter rests.
- When the irons are hot, spray waffle iron lightly with non-stick spray (and again before each new waffle). Using a measuring cup, quickly spread an even layer of batter over the iron (adding chocolate chips, if desired) and cook until crisp and golden brown. Serve immediately, or allow to cool and then freeze.