STREAMING NOW: The Layover

Pumpkin-Sour Cream Waffles

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is one I make often. It comes from The best quick breads cookbook.”
READY IN:
45mins
YIELD:
8 waffles
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: