Prep 10 mins
Cook 15 mins
I had these last year at a Fall Festival and I had to have the recipe. They were served with Buttermilk Syrup. This fall I have started craving them again! The serving amount and time are estimates, I don't remember from last year how long it takes or what the servings are.
- 473.18 ml flour
- 29.58 ml baking powder
- 14.79 ml cinnamon
- 14.79 ml sugar
- 2.46 ml nutmeg
- 1.23 ml salt
- 4 eggs, separated
- 354.88 ml milk
- 236.59 ml pumpkin
- 177.44 ml margarine
- 14.79 ml vanilla
- Combine dry ingredients and set aside.
- Beat egg yolks slightly. Add milk, pumpkin margarine & vanilla. Add flour mixture.
- Beat egg whites to a stiff peak and fold into pumpkin mixture.
- Cook in waffle iron and serve hot with buttermilk syrup.
Made these this morning...very easy and enjoyed by all!!! My son is very picky and he loved them! I ran out of vanilla so I substituted some almond extract, and I added a tablespoon of vegetable oil and only a little over 1/2 cup of margarine...ran out of that too! I am off to the store so I have everything to make these again next weekend!!! Thanks for sharing!
These tasted pretty good. Not enough pumpkin flavor in my opinion, but I liked them anyway.
These waffles are good! I used real butter, lowfat milk and Mexican vanilla. I liked them more than DH did. He likes the traditional. But he is not too good at trying unusual things. I will definately cook them again especially great for colder weather. Thanks for a tasty treat!