• Cooking Time: 5 minutes each
  • Servings: 6
  • Preparation Time: 20 minutes


Pumpkin has always been one of my favorite ingredients. Waffles are one of my favorite breakfasts. I wanted to create a recipe that showcased both!

The video link is of me making these waffles for a bed and breakfast at which I used to work.


  • 2 1/2 c unbleached all purpose flour, or a mix of whole wheat and all purpose flours
  • 2 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 5 eggs, separated
  • 1/3 c brown sugar, packed
  • 2 c buttermilk
  • 1 c Libby's solid pack pumpkin
  • 1 tsp vanilla extract
  • 1/4 c unsalted butter, melted and cooled


  • Preheat your waffle iron.
  • Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  • In a separate bowl, cream together egg yolks and brown sugar.
  • Mix in buttermilk, pumpkin, and vanilla extract until you achieve a lovely, velvety texture.
  • Stir in melted and cooled butter.
  • In clean bowl of an electric mixer, beat egg whites until they form soft peaks.
  • Combine dry ingredients with pumpkin mixture until just combined. Don't overmix!
  • Gently stir 1/4 of the egg whites into batter to lighten it, then fold in the rest of the whites.
  • Be careful not to deflate your beautiful egg whites!
  • Bake waffles in the waffle maker, according to your waffler's manufacturer's instructions.
  • Serve with butter, maple syrup, candied nuts, ice cream, or anything you love!

Categories: Waffle 

Author Credit: Me! Mary Greenfield

Website Credit:

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