I couldn’t locate a dish that called for pasta, so I cooked this chicken Milanese instead. It’s delicious, crispy, and easy to cook!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 4 large eggs, separated
- 1 pint buttermilk, shaken vigorously
- 1 cup canned solid-pack pumpkin
- 6 tablespoons unsalted butter, melted
- 2 ½ cups all-purpose flour
- ⅓ cup packed light brown sugar
- 2 ¼ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- cooking spray
Instructions
- Preheat a waffle iron according to manufacturer’s instructions.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: egg whites will form soft mounds rather than a sharp peak.
- Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir mixture with the whisk just until you have a smooth batter.
- Fold egg whites into batter just until combined.
- Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.
- Waffle irons come in many varieties. Consult the manufacturer directions for best guidance on batter amounts and cooking times.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 618 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Disappointed for the amount of effort. Very little flavor and weren’t fluffy or crisp. Only change I made was using fresh pumpkin purée so maybe that watered it down? Still not enough pumpkin flavor for me though.
Love these! I do advise increasing the spices a bit for more flavor, but these have a nice texture and are a great Fall breakfast. Made them according to recipe first, then made adjustments the second time according to my tastes and what was in my pantry and they were very forgiving. My changes: 1/2 whole wheat and 1/2 white flour, light olive oil instead of butter, fresh ginger, double cinnamon, added nutmeg
I feel bad to be the first that wasn’t blown away by them, but I honestly thought they were a bit bland. The structure was very good though!
My first attempt and it is beautifully and tastes great!!
These turned out great for our big family Thanksgiving breakfast!
I used the Cuisanart belgian waffle maker and cooked them at level 5 to get the perfect crispiness. I doubled it and it made 24 waffles. I recommend shifting your brown sugar with the dry before adding to the wet. I used pumpkin pie spice and added around 3 TBSP. I also added one teaspoon of extra ginger. I add enough spice so that I can clearly see it to know if it is enough. I like that these are not sweet despite the 1/3 cup of brown sugar added. We add caramel, Nutella, chocolate sauce and other toppings so extra sugar inside is not needed. You can reheat these later in your toaster. They are the perfect consistency for the batter, tender and fluffy inside like others have said. Make them into PB&J sandwiches the next day!
This is SUCH a great recipe. Love them. I always use my whole wheat flour for 1/2 the amount, this time for fun added 1/4 cup ooconut flour and 1/4 cup oat flour…..you can follow 100% or have fun and they always are GREAT. This time, I also used 3 tsp of cream of tartar to make my almond milk more like buttermilk. Enjoy. (Of course nuts on top takes them over the top)
Best Waffles. Perfect for the fall
delicious recipe! The whole family (even my picky one) enjoyed it!
I substituted 3teaspoons pumpkin spice for the other spices, but should have added a bit more. Such fluffy waffles and lots of leftovers which we love.
family favorite we make them at least once a month
I made these with some fresh puree I had in made previous in the week. Turned out to be a great recipe and made a lot of waffles. Froze several on a flat pan in the freezer with wax paper in between.
I followed the recipe as posted and these were a wonderful! Will make another patch to freeze for the upcoming busy holiday season. Very delicious.
These were so good! I’ll definitely make them again.
These are some of the best waffles I’ve ever eaten, both fresh from the waffle iron and fresh from the toaster with a bit of warm syrup. Thanks for sharing this recipe of these wonderful waffles.
Family favorite! Whenever I’ve made it for friends, they too enjoy it immensely.
Nicely spiced. Smells and tastes great.
Made almost exact, but I have a large container of pumpkin pie spice that I wanted to get used up, so did 1 tablespoon pumpkin pie spice and 2 teaspoons cinnamon. All the rest I kept the same. Waffles took only 3 min. to cook in my waffle maker (I have a light that goes off when it is done). I used a full 1/3 cup per waffle square (4 squares in my maker), and it made 16 square waffles. Whole family gave it 5 stars.
Made recipe as written and was excellent! My kids and I thought it could use a little more sugar, so next time I would increase that to 1/2 cup. I always use whole wheat pastry flour (not the same as whole wheat flour!!) instead of all purpose for breakfast recipes. You can sub this for all purpose flour with no other changes and exactly the same result in recipes. My kids eat a lot of waffles and pancakes, so this makes me feel like they are getting a little more nutrition than dessert. This made 7 waffles in my Cuisinart Belgian waffle maker. Extras freeze well (between wax paper) and can be heated in toaster for a quick school/work day treat!
These are quite tasty and easily make enough waffles for four people.
Turned out perfect, just like it’s name! They are great with or without syrup, hot or not heated, as a delicious snack on the go!