Even though Thanksgiving is about a month away, I’m thinking about two things I associate with Thanksgiving week — things for which I am thankful and all things pumpkin.
I’m especially grateful for friendship. I spent the last two weeks in the midwest enjoying the beautiful change of seasons with many of the people I have gotten to know throughout the last few years. We rode bicycles, walked around the city of Chicago, and chatted while sipping on a cup of coffee or tea. We explored both new and familiar places. And, we discovered a few restaurants that very much excited the foodie in me: The Purple Pig, Big Star Tacos and Hot Chocolate.
I recently wrote a post about apples and autumn. Just like apples, pumpkins are iconic in the mid-west at this time of year. It is pumpkin season. There are pumpkin candles, pumpkin patches, pumpkin pie, pumpkin lattes, pumpkin everything. I want to share my favorite pumpkin waffle recipe with you.
Just the other day, Shelby and I woke up and spent a lazy morning whipping up several batches of light, fluffy pumpkin waffles. Her adorable studio apartment smelled like warm spices and freshly baked goodies the rest of the day.
You will find the waffle recipe below. For those of you wondering when to check back in, my plan is to publish new posts once a week. So come back next Wednesday for new stories and pictures.
Recipe adapted from Smitten Kitchen
2 ½ cups Flour
⅓ cup Light Brown Sugar, Packed
2 ¼ tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
2 tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp Ground Cloves
4 Large Eggs, Separated
2 cups Buttermilk
1 cup Canned Pumpkin
¾ stick (6 tablespoons) Unsalted Butter
Butter for brushing waffle iron or cooking spray
Makes about 16 4x4in waffles.
Preheat oven to 250°F and preheat waffle iron.
Mix together flour, brown sugar, baking powder and soda, salt, and spices. (It never hurts to add extra spice, especially pumpkin pie spice if you have some).
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth.
Whisk the dry ingredients into the wet ingredients just until combined.
In an electric mixer with a whisk attachment, whisk the egg whites until soft peaks form. Fold the egg whites gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and ladle batter into waffle iron. Make the waffles according to waffle iron manufacturer’s instructions. The waffles will look golden brown when done.
Transfer waffles to rack in oven to keep warm and crisp. Continue making waffles until the batter is finished.
Serve with plain yogurt, real maple syrup, chopped pecans, apple butter, and fresh berries.