The ultimate autumn breakfast, or dinner! Delicious in every way these are spiced, rich and fluffy all at the same time. Add some chicken and waffles are hearty for a full meal. They leave you wanting more, yet so satisfied – not overly stuffed. Using a creamy olive oil such as Arbequina or Hojiblanca is my favourite here, the fruity creamy notes of the olive oils compliment the sweetness of the pumpkin and create a lovely balance of flavour.

Pumpkin Cinnamon Waffles

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Ingredients

  

• 1 egg plus 3 egg whites
• 2 cups Flour All Purpose
• 3 tbsp white sugar
• 2 tsp baking powder
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• ½ tsp sea salt
• 1 ½ cups milk
• 1 cup pumpkin puree
• 3 tbsp Olive Oil

Instructions

 

• Preheat your waffle iron to manufactures instructions. 
• In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form, about 4-5 minutes. Set aside.
• Combine dry ingredients in a large mixing bowl and whisk together. Make a well in the dry ingredients and pour in milk, pumpkin, olive oil, egg and vinegar. Using a fork, gently beat the wet ingredients to combine then start to incorporate the dry. Once the wet and dry ingredients are fully combined, gently fold in egg whites with a spatula, careful not to mix too hard as it will deflate your egg whites.
• Brush both sides of the waffle iron with a little olive oil, then add 1/4 cup to 1/3 cup of batter to the iron, or the manufacture suggests. Cook waffles as per the iron’s manufacturer instructions, usually 3-4 minutes cooking time. These might take a bit longer to brown as they are already deeply coloured from the pumpkin. When they are crisp on the outside, they are done. 
• Serve warm with whipping cream, maple syrup, or fried chicken! 

Keyword Breakfast, Brunch, Fall, Pumpkin, Waffles