Pumpkin Waffles

What is my secret to fluffy pancakes?  I don't think it's my secret but it's all in the egg whites. It takes a little more time to prepare but they are completely worth it. 

1 1/2 cups all-purpose flour
1 1/4 cups whole-wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low-fat buttermilk
1 cup canned pumpkin
1/3 cup water
1 large egg
1 tbs canola oil
1 tsp vanilla extract
2 egg whites

In an electric mixer beat the eggs on high until stiff peaks form.  Meanwhile, in a medium size bowl toss in all the dry ingredients and stir until combined.  In a small bowl toss in the buttermilk, pumpkin egg, oil, water and vanilla stir until smooth. Next, pout the liquid mixture into the dry mixture and stir until combined. Gently fold in the stiff egg whites. Do not over mix.

Spray a waffle iron with cooking spray and preheat. Make sure the iron is hot. My waffle iron takes 3/4 cup batter and I spread the batter to the edges. It beeps when it's done (3-4 minutes). 

Note- If you use less batter then you will make more waffles.  It depends on the size of your waffle iron.  
If you are making these ahead of time transfer waffles to a baking sheet and keep it in the oven at 250 degrees to keep warm. This make about 6-8 waffles.