Say hello to the fall season in the tastiest way possible. These Pumpkin Spice Waffles are crispy on the outside, tender on the inside, and filled with cozy fall flavors! Halloween morning my brother and I could always count on this sweet breakfast from the Original Preppy Hostess. I’m not sure what it is but pumpkin and spices such as cinnamon, ginger and cloves really make for an extra special holiday breakfast. Don’t forget the warm maple syrup!
Anyone who knows me well knows that I can’t resist anything “pumpkin”. Pumpkin Pie, Pumpkin Muffins, Pumpkin Cookies, Pumpkin Lattes… I love it all. However, these Pumpkin Spice Waffles are extra fabulous. While the pumpkin flavor shines in this seasonal breakfast indulgence, it’s the splash of buttermilk that guarantees the waffles will remain crisp on the edges and tender in the middle. No buttermilk in your fridge? Have no fear! You can make your own buttermilk with the following simple steps:
Add 1 tablespoon of lemon juice to a liquid measuring cup.
Top the lemon juice with milk (whole or skim) until you reach the 1 cup mark.
Let it sit for a few minutes, and then use whatever amount you need in place of buttermilk.
And that’s all there is to it! So grab that pumpkin and get ready to upgrade your morning meal with light and fluffy Pumpkin Spice Waffles.
6 tablespoons unsalted butter, melted
1/3 cup packed light brown sugar
Preheat a waffle iron according to manufacturer’s instructions.
Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir the mixture with the whisk just until you have a smooth batter.
Fold the egg whites into the batter just until combined.
Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.