Spiced pumpkin waffles are a great way to bring the flavor of Autumn to your breakfast or brunch.
To begin, in a bowl, combine 2 1/2 cups of all-purpose flour, 2 1/4 teaspoons of baking powder, a teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves. Stir these together and set the bowl aside for now.
Separate 4 eggs. Place the yolks in your mixing bowl and the whites in another small mixing bowl.
To the yolks, add 2 cups of buttermilk.
Next you will add a cup of pumpkin puree and a third of a cup of brown sugar. Mix these all together.
Add in your dry ingredients and mix until no longer lumpy.
Be sure to scrape the bowl so everything is combined well.
Now grab the bowl of egg whites and beat them into submission. Or rather until soft peaks form.
Gently, patiently fold the fluffy egg whites into the batter until it is just combined.
Make the waffles according to your waffle-maker instructions. I use a Belgian waffle iron that makes 8 inch diameter waffles (quartered.) This takes 1 cup of batter for each, cooking for 3 minutes. (I lightly spray the waffle iron with oil prior to every other waffle.)
It makes about 7 to 8 of these.