Ingredients

• 4 large eggs , separated
• 1 pint buttermilk , shaken vigorously
• 1 cup canned solid-pack pumpkin
• 6 tablespoons unsalted butter , melted
• 2.5 cups all-purpose flour
• 0.33 cups packed light brown sugar
• 2.25 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 0.5 teaspoons salt
• 0.25 teaspoons ground cloves
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 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.
3. 3 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.
4. 4 Fold egg whites into batter just until combined.
5. 5 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.

Nutrition per serving