2 1/2 cups flour
1/3 cup brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger (I used grated fresh ginger, yummy!)
1/4 teaspoon cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned pumpkin (plain old pure pumpkin)
6 tablespoons unsalted butter, melted
vegetable oil for brushing waffle iron
Preheat oven to 250 and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt and spices. In another bowl, whisk egg yolks with buttermilk, pumpkin and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, just until combined.
Brush waffle iron with oil and spoon batter into waffle iron, spreading quickly.
Transfer waffles to oven to keep warm and crisp.
Serve with maple syrup and chopped pecans.