Pumpkin Pecan Waffles
Anyone that likes pumpkin pie will love these waffles. Egg whites are folded into the batter to make them extra light. The pecan pieces give them crunch—though you add those to the waffles on the iron so you can leave them out for the kids in your family who may not appreciate nuts.
These work well with maple syrup, cinnamon apple syrup, maple cream syrup, cinnamon cream syrup, and of course, your favorite jams.
2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large eggs, separated
1 3/4 cups milk
1/2 cup pumpkin puree
1/4 cup melted butter
1/4 cup melted shortening
3/4 cup chopped pecans
- With a whisk, mix the flour, sugar, salt, cinnamon, and nutmeg together. Set aside.
- Beat the egg whites until stiff. Set aside.
- Whisk the egg yolks and milk together. Add the pumpkin, melted butter, and melted shortening.
- Add the egg yolk mixture to the dry ingredients all at ounce. Stir until combined but not smooth—a few lumps will remain. Do not over mix. Fold in the egg whites.
- Pour onto a hot waffle iron, sprinkle with nuts, and cook.