Separate 2 of the eggs, placing the whites in a large bowl. Save the yolks for another use.
In the large bowl, add the remaining 2 whole eggs to the whites and whisk until frothy. Add in the brown sugar, milk, pumpkin, and vanilla. Whisk until the ingredients are completely blended.
Place a sifter over the pumpkin mixture and sift in the flour blend, sorghum flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk the mixture together just until everything is combined.
Set the batter aside to rest for 30 minutes.
Preheat the waffle iron to the medium-high setting.
Spray waffle grates with cooking spray.
With a measuring cup, pour ¾ cup of batter onto the waffle iron and close the iron.
Following your waffle iron manufacturer instructions, cook the waffles anywhere from 3 minutes to 7 minutes or until it is cooked on the inside and crispy on the outside.
Notes
Make sure your ingredients are at room temperature and measure flours by weight.
Sift your dry ingredients into the wet.
Allow batter to rest so the starches fully hydrate.
Use ¾ cup of batter per waffle.
Recipe will make 6 waffles. It can be doubled for more.
Keep cooked waffles warm using a preheated oven.
Leftover waffles can be frozen or stored at room temperature for up to 2 days.