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The Ultimate Fluffy & Crispy Pumpkin Waffles with Brown Butter Maple Syrup

Close-up of golden brown pumpkin waffles generously topped with glistening syrup and a sprinkle of sugar.
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Make your fall mornings special with these homemade pumpkin waffles. They are crisp on the outside, fluffy on the inside, and filled with warm pumpkin spice flavor. This recipe is perfect for a cozy weekend brunch or holiday breakfast.

Ingredients

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  • 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 ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for the 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. Heat your waffle iron according to the manufacturer’s directions. Lightly brush the grids with melted butter or cooking spray.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, pumpkin puree, eggs, 1/4 cup melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing develops the gluten and results in tough waffles.
  5. For the Brown Butter Maple Syrup: Place the 1/2 cup butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 5 to 7 minutes.
  6. Remove the brown butter from the heat and immediately whisk in the 1/2 cup maple syrup. Set aside to keep warm.
  7. Pour the batter onto the hot waffle iron, using the amount recommended by your iron’s instructions to fill the grids without overflowing.
  8. Cook until the waffle is golden brown and crisp, usually 3 to 5 minutes, depending on your iron.
  9. Carefully remove the waffle and place it on a wire rack set over a baking sheet to keep it crisp while you cook the remaining batter. (Do not stack the waffles.)
  10. Serve your fluffy pumpkin waffles immediately, topped generously with the warm brown butter maple syrup.

Notes

  • For extra crispiness, place cooked waffles on a wire rack in a single layer in a 200°F oven while you finish cooking the rest of the batch.
  • You can make this batter ahead of time. Cover and refrigerate for up to 24 hours. You may need to add a splash of milk if the batter seems too thick when you reheat it slightly.
  • To make these freezer waffles, cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a toaster or oven.

Nutrition

Find it online: https://delishcraze.com/ultimate-fluffy-crispy-pumpkin-waffles/