Preheat a waffle iron on low and spray with cooking spray. I am using a rectangular waffle iron that makes four waffles, but you can use any waffle iron you have!

Whisk the flour, cornmeal, sugar, salt and baking soda together in a large bowl; set aside.

In the bowl of a stand mixer, beat the 2 egg whites until soft peaks form. In a large bowl, whisk the 2 egg yolks, buttermilk and vanilla until combined, then slowly drizzle in the 4 tablespoons melted butter while whisking. Using a rubber spatula, gently fold the egg whites into the yolk mixture until just combined. Gently stir in the club soda. Pour the mixture over the dry ingredients and fold until just combined (there should still be plenty of lumps). Add the pumpkin and mix just to combine.

Spoon about 2 cups of batter onto the waffle iron, gently spreading until the batter almost touches the edges. Close the iron and cook until golden brown, 5 to 6 minutes. You can open up the waffle iron towards the end of cooking to check on the waffle. When cooked, transfer the waffle to a plate, or keep warm on a rack in a 200 degree F oven. Repeat with the remaining batter.

Serve with Cranberry Syrup.

Combine all the ingredients in a medium saucepan. Bring to a boil and reduce to a simmer. Cook for 8-10 minutes or until a bright red sauce forms. Strain out the cranberries and let cool completely. You can thicken up this sauce at any point by reducing it further on the stovetop, the syrup will thicken as it cools. Serve immediately or store in an airtight container in the fridge.