Ingredients
Equipment
Method
Make and cook the batter
- Preheat a waffle iron to medium-high. Wait until it’s hot enough to sizzle lightly when batter is added.
- Whisk all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined. The dry mix should look uniform in color with no visible spice clumps.
- Whisk pumpkin puree, buttermilk, egg yolks, melted unsalted butter, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and fully combined.
- Beat egg whites to stiff peaks. Stop when they hold a firm peak that doesn’t collapse when the whisk is lifted.
- Fold wet into dry until just combined. Keep mixing gentle so the batter stays thick and slightly lumpy.
- Gently fold in the whipped egg whites for extra-fluffy waffles. Fold just until you no longer see streaks of egg white.
- Grease the waffle iron, then pour in batter. Cook until golden and crispy, about 4-5 minutes, then transfer the waffles to a plate.
- Serve with maple syrup and whipped cream. Add them between layers and on top right after cooking so the waffles stay crisp.
Notes
For the fluffiest texture, fold the egg whites in last and mix only until streaks disappear—overmixing will deflate the batter. Store leftover waffles in an airtight container in the fridge for up to 3 days; reheat in a toaster/oven to re-crisp. Freeze cooked waffles in a sealed bag for up to 2 months and reheat from frozen. For a dairy-light swap, use lactose-free buttermilk and lactose-free whipped cream if desired.