Slathered with maple syrup or left alone to eat with your hand, these waffles are an incredible start to any autumn day.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 2 cups plus 3 Tbsp. all-purpose flour
- ¼ tsp. sea salt
- 1 Tbsp. cinnamon
- ½ tsp. ground ginger
- 1 Tbsp. baking powder
- ⅔ cups sugar
- 2 large eggs, separated
- 2 tsp. vanilla
- 1 cup whole milk
- 5 Tbsp. pumpkin purée
- 1 cup melted butter
- ¾ cup chopped pecans, divided
- ½ cup maple syrup
- 1 cup whipped cream
- Preheat waffle iron according to manufacturer’s instructions.
- Combine the flour, salt, spices, and baking powder in a mixing bowl. Whisk to combine. Set aside.
- In a separate bowl, beat 2 egg yolks (reserve egg whites) slightly with the sugar, then add vanilla, milk, pumpkin, and melted butter. Combine the flour mixture with the pumpkin mixture. Do not overmix.
- In a separate bowl, beat the egg whites to stiff peaks. Fold egg whites and ½ cup pecans into the waffle batter.
- Spoon batter into waffle iron and follow manufacturer’s instructions. Serve hot with syrup, whipped cream, and remaining pecans.