Description
Make crisp outside, fluffy inside pumpkin waffles from scratch. This recipe uses classic pumpkin spice flavors perfect for a cozy weekend breakfast or holiday brunch.
Ingredients
Scale
- 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 ginger
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup melted unsalted butter, plus more for greasing
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, for brown butter syrup
- 1/2 cup maple syrup, for brown butter syrup
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients: In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
- Combine batters: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine for fluffy waffles.
- Preheat waffle iron: Preheat your waffle iron according to the manufacturer’s directions. Lightly brush the grids with melted butter or cooking spray.
- Cook waffles: Pour the batter onto the hot iron, using the amount recommended for your specific iron. Cook until the steam stops and the waffles are golden brown and crisp.
- Make brown butter maple syrup: In a small saucepan over medium heat, melt the 1/2 cup butter. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Remove from heat immediately and stir in the 1/2 cup maple syrup.
- Serve immediately: Transfer the cooked waffles to a plate and top generously with the warm brown butter maple syrup.
Notes
- For extra crispiness, let the cooked waffles sit for a few minutes on a wire rack placed inside a baking sheet in a low oven (about 200°F) while you finish the batch.
- If you prefer a stronger spice flavor, add 1/4 teaspoon of cloves to the dry ingredients.
- This batter can be made ahead and stored in the refrigerator for up to 24 hours. You may need to add a splash of milk if it thickens too much upon standing.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg