Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe is one I make often. It comes from The best quick breads cookbook.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the floukr, baking powder, baking soda, spices, and salt.
  2. In another bowl, beat the egg yolks, oil, brown sugar, buttermilk, sour cream, and pumpkin with a whisk until smooth, about 1 minute.
  3. With an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
  4. Pour the pumpkin sour cream mixture into the dry ingredients, and stir just until moistened.
  5. With a large spatula, fold in the whites until no white streaks are visible.
  6. Heat the waffle iron to med-high.
  7. Brush the waffle iron with oil or melted butter.
  8. For each waffle, pour 1 cup of the batter into the grid.
  9. Close the lid and bake until the waffle is crisp and well browned, about 4-5 minutes.
  10. Remove from the iron with a fork.
  11. Serve right away or cool completely on racks, store in plastic bags, and freeze for up to 2 months.
Most Helpful

I have no idea why these haven't been made and reviewed yet, because they're FABULOUS. I was looking for a waffle recipe that contained buttermilk for the fluffy, moist and light consistency, and since I also love pumpkin, I chose to make these. They take a little bit longer to make with the beating of the egg whites, but it wouldn't deter me from making them again, because they certainly add to the moist and fluffy consistency. These are crispy on the outside and warm and fluffy on the inside. The pumpkin flavor is not overpowering...my husband ate one, and he doesn't like pumpkin at all. I'm not sure how well they reheat as I make these ahead and freeze for breakfasts, but these are a sure winner. Thanks for posting! I will certainly be making these again.

mhinsideout October 04, 2011