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Fluffy Spiced Pumpkin Waffles with Brown Butter Maple Syrup

Two golden brown pumpkin waffles generously drizzled with dark maple syrup on a white plate.
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Make these homemade pumpkin waffles from scratch for a cozy fall breakfast or weekend brunch. They are crisp outside, fluffy inside, and full of warm pumpkin spice flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for the waffle iron
  • 1 teaspoon vanilla extract
  • For the Brown Butter Maple Syrup: 1/2 cup unsalted butter, 1/2 cup pure maple syrup

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  2. Mix the wet ingredients: In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
  3. Combine batters: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are acceptable for fluffy waffles.
  4. Prepare the syrup: Melt 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then browns, and nutty brown bits form at the bottom. Remove from heat immediately and whisk in the maple syrup. Keep warm.
  5. Preheat and grease: Preheat your waffle iron according to the manufacturer’s directions. Lightly brush the iron plates with melted butter.
  6. Cook the waffles: Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron to create a full waffle. Close the lid and cook until golden brown and crisp, usually 4 to 6 minutes, depending on your iron.
  7. Serve immediately: Carefully remove the waffles from the iron. Serve warm, topped generously with the brown butter maple syrup.

Notes

  • For extra crispy pumpkin waffles, brush the waffle iron lightly with oil or melted butter between each batch.
  • You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Let it sit at room temperature for 15 minutes before cooking.
  • These waffles freeze well. Cool completely, then place between sheets of parchment paper in a freezer bag. Reheat in a toaster or oven until crisp.

Nutrition

Find it online: https://seventhflavour.com/pumpkin-waffles-best-fluffy-spiced-recipe/