Ready In: 30 min
Prep: 15 min
Cook: 15 min
Yields: 6 servings
Preheat waffle iron.
In a large bowl, whisk together pumpkin, egg yolks, milk, and butter.
In a separate bowl, combine flour, cornmeal, baking powder, sugar, and salt. Pour the wet ingredients into the dry, and mix with a rubber spatula, just until combined.
Whisk the egg whites to soft peaks. Usually takes about 5 minutes of whisking. Fold whipped whites into the mixed batter.
Spray preheated waffle iron with baking spray. Cook waffles according to manufacturer’s directions.
Serve warm with Stonyfield yogurt and fruit.
Freeze cooled waffles to enjoy throughout the week. To re-heat, place frozen waffle into toaster oven for 5-7 minutes.