Prep 20 mins
Cook 30 mins
This recipe was given to me by a friend and I made one change to the type of fat used. It takes some prep time so I like to combine the dry ingredients the night before or make several batches of dry ingredients and store in quart zip type bags in the pantry. It's good to label these and attach a copy of the recipe. I most recently tried mixing the wet ingredients, except the egg whites and melted butter, the night before and refrigerated it until morning. This also worked well and really cut down on the morning prep time. Just add the melted butter to the pumpkin mixture. Beat the egg whites and combine as stated. Freeze any leftover waffles and put them in the toaster for a quick breakfast.
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 4 eggs, separated
- 1 1⁄2 cups milk
- 1 cup canned pumpkin
- 1⁄2 cup vegetable oil
- 1⁄4 cup butter, melted
- 1 tablespoon vanilla extract
- Combine flour, baking powder, spices and salt in a large batter bowl; set aside.
- Using a medium sized bowl slightly beat egg yolks; whisk in milk, pumpkin, oil, butter and vanilla.
- Add pumpkin mixture to flour mixture, stirring to combine.
- In a small bowl, beat egg whites until stiff peaks form, gently fold into pumpkin mixture.
- Bake in preheated, lightly oiled waffle baker according to manufacturers instructions.
- I have a small waffle baker and this makes about 14 waffles.
Made these when my vegetarian son & DIL were here for breakfast & everyone raved on & on about these waffles! Followed your recipe right on down & they were great, serving them as I did with some homemade cranberry saucy syrup! Definitely a winner for us here! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]