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Fluffy Pumpkin Spice Waffles with Brown Butter Maple Syrup

A close-up of a stack of three golden, crispy pumpkin waffles generously drizzled with maple syrup.
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Make your fall mornings special with these homemade pumpkin waffles. They turn out crisp on the outside and fluffy inside, infused with warm pumpkin spice flavor. We pair them with a simple brown butter maple syrup for an elevated breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup buttermilk
  • 6 tablespoons unsalted butter, melted, plus more for the waffle iron
  • 1 teaspoon vanilla extract
  • For the Brown Butter Maple Syrup:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup pure maple syrup

Instructions

  1. Prepare the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  2. Prepare the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, buttermilk, 6 tablespoons of melted butter, and vanilla extract until combined.
  3. Combine the batters: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough waffles.
  4. Make the brown butter: In a small saucepan over medium heat, melt the 1/2 cup of butter for the syrup. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. This takes about 5 to 7 minutes.
  5. Finish the syrup: Remove the brown butter from the heat immediately and stir in the 1/2 cup of maple syrup. Set aside to keep warm.
  6. Cook the waffles: Preheat your waffle iron according to the manufacturer’s directions. Brush the iron lightly with melted butter.
  7. Pour the batter into the hot waffle iron. Cook until golden brown and crisp, usually 4 to 6 minutes, depending on your iron.
  8. Serve immediately: Transfer the cooked pumpkin waffles to plates. Drizzle generously with the warm brown butter maple syrup.

Notes

  • For make ahead pumpkin waffles, cool cooked waffles completely on a wire rack, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a toaster or oven.
  • If you prefer extra crispy pumpkin waffles, let the batter rest for 5 minutes before cooking.
  • You can substitute regular milk for buttermilk if needed; add 1 teaspoon of white vinegar or lemon juice to the regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://cookingzenith.com/pumpkin-waffles-fluffy-crispy-recipe/