Autumn Pumpkin Waffles
Submitted by cobwebs10
Tender pumpkin waffles enriched with sour cream and warm spices. Light, fluffy texture from folded egg whites makes these autumn breakfast favorites crisp on the outside, soft within.
YIELD
8 servingsPREP
15 minCOOK
5 minREADY
20 minSour cream is the secret ingredient that makes these waffles incredibly tender while adding a subtle tang that balances the sweetness.
Pumpkin puree blends with brown sugar, warm spices, and rich sour cream for a batter that’s deeply flavored but not heavy. Beaten egg whites get folded in at the end, creating that signature light texture with crispy edges that shatter when you bite down.
Serve them hot off the iron with a dollop of cold sour cream and fresh berries for a sweet-tart contrast, or go traditional with butter and maple syrup.
Pro Tips
- Beat egg whites to soft peaks only; overbeaten whites will deflate when folded in
- Use canned pumpkin puree, not pumpkin pie filling which has added sugar and spices
- The batter will be thicker than regular waffle batter; this is normal and creates better structure
- Fresh nutmeg makes a noticeable difference; grate it right into the bowl if you have whole nutmeg
- Don’t press down on the waffle iron lid; let the batter expand naturally for maximum fluffiness
Ingredients
Directions
Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and brown sugar in a mixing bowl and reserve.
In another mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
By hand, stir the dry ingredients into the liquid, and reserve.
In a separate bowl, beat the egg whites until soft peaks form.
Whisk one third of the beaten whites into the batter to lighten it.
Then fold in the remaining whites.
To make waffles, follow the manufacturer’s instructions on your waffle iron.
Serve with maple syrup or top each with a dollop of sour cream and fresh berries if desired.
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