Modern waffle irons are a breeze to use with their nonstick coatings and reliable thermostats. This is one time I'm delighted to have the guesswork removed-the old kinds offered quite a challenge unless well seasoned. Most pancake batters work for waffles, though you may want to thin the batter with extra milk and add an extra 2 tablespoons oil or melted butter. The extra butter helps give waffles their crisp exterior. For very light waffles, separate the whites, beat them until they hold soft peaks, and fold them into the batter.
If you don't have pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.