Pumpkin-Sour Cream Waffles Recipe

Name: Pumpkin-Sour Cream Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups flour; 2 ¼ teaspoons baking powder; ½ teaspoon baking soda; 1 ½ teaspoons apple pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg) or 1 ½ teaspoons pumpkin pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg); ½ teaspoon salt; 4 large eggs, separated; ½ cup vegetable oil; ¼ cup packed dark brown sugar; 1 cup buttermilk; 1 cup sour cream; 1 cup canned pumpkin puree

Servings: persons

1 ¾ cups flour
2 ¼ teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons apple pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg) or 1 ½ teaspoons pumpkin pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg)
½ teaspoon salt
4 large eggs, separated
½ cup vegetable oil
¼ cup packed dark brown sugar
1 cup buttermilk
1 cup sour cream
1 cup canned pumpkin puree

1
In a large bowl, combine the floukr, baking powder, baking soda, spices, and salt.
2
In another bowl, beat the egg yolks, oil, brown sugar, buttermilk, sour cream, and pumpkin with a whisk until smooth, about 1 minute.
3
With an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
4
Pour the pumpkin sour cream mixture into the dry ingredients, and stir just until moistened.
5
With a large spatula, fold in the whites until no white streaks are visible.
6
Heat the waffle iron to med-high.
7
Brush the waffle iron with oil or melted butter.
8
For each waffle, pour 1 cup of the batter into the grid.
9
Close the lid and bake until the waffle is crisp and well browned, about 4-5 minutes.
10
Remove from the iron with a fork.
11
Serve right away or cool completely on racks, store in plastic bags, and freeze for up to 2 months.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¾ cups flour, 2 ¼ teaspoons baking powder, ½ teaspoon baking soda, 1 ½ teaspoons apple pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg) or 1 ½ teaspoons pumpkin pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg), and more.

Yes, Pumpkin-Sour Cream Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin-Sour Cream Waffles

How did you like this recipe?

Frequently Asked Questions