Ingredients
Method
Whisk Dry Ingredients & Prep Pumpkin Mixture
- Preheat your Belgian waffle iron to medium-high heat according to manufacturer instructions.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
- Separate egg yolks from egg whites. In a medium bowl, whisk together pumpkin purée, buttermilk, egg yolks, melted butter, and vanilla extract until smooth.
Whip Egg Whites & Fold Batter
- In a clean bowl, whip egg whites with a hand mixer or whisk until stiff peaks form (this secret creates feather-light, cloud-like waffle centers).
- Pour the pumpkin mixture into the dry flour bowl and stir gently with a spatula just until barely moistened (a few small lumps are fine).
- Gently fold whipped egg whites into the batter in two additions using a wide rubber spatula until just incorporated. Do not overmix.
Bake to Golden Crispy Perfection
- Lightly brush or spray the preheated waffle iron with melted butter or oil. Ladle about ½ to ⅔ cup of batter onto the center of the grid.
- Close lid and cook for 4 to 5 minutes until deep golden brown and the iron stops releasing heavy steam.
- Transfer cooked waffles to a wire rack set in a 200°F (95°C) warm oven while baking the rest to keep them exceptionally crisp.
- Serve hot topped with whipped butter, toasted pecans, and a generous drizzle of warm maple syrup.