If you have a soft spot for cozy, flavorful mornings, then you are going to absolutely adore this Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe. These waffles bring together tender pumpkin-infused batter kissed with warm autumn spices, paired perfectly with a rich, nutty brown butter maple syrup that elevates every bite into a celebration of taste and comfort. This recipe is not just about breakfast; it’s about embracing the season’s cozy vibes in the most delicious way imaginable.
Ingredients You’ll Need
Gathering these ingredients is the first step to making these irresistibly spiced pumpkin waffles come to life. Each component plays a crucial role, from creating the perfect batter texture to adding depth with warm spices and that spectacular syrup finish.
- Full-fat buttermilk: Provides tanginess and tender crumb to your waffles.
- Pumpkin puree: The star ingredient that adds moisture, flavor, and an inviting autumnal color.
- Light brown sugar: Adds sweetness and a subtle molasses depth.
- Vegetable oil: Keeps the waffles moist and crisp on the outside.
- Large egg: Binds ingredients together and gives structure.
- Pure vanilla extract: Adds fragrant sweetness to both batter and syrup.
- All-purpose flour: The base of the batter, creating that perfect waffle texture.
- Pumpkin pie spice: Brings warm, cozy notes of cinnamon, nutmeg, and clove.
- Baking powder, baking soda, and salt: These leavening and seasoning agents ensure lightness and balanced flavor.
- Nonstick cooking spray or coconut oil: Essential for preventing sticking and crisping up the waffles.
- Pecans (coarsely chopped): Provide a crunchy, nutty contrast that pairs beautifully with the syrup.
- Unsalted butter: The base for the brown butter maple syrup, adding incredible depth.
- Pure maple syrup: Naturally sweet and rich to complement the spices and pumpkin.
How to Make Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
Step 1: Make the Pumpkin Waffle Batter
Start by whisking together the buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and glossy. This combination not only infuses your batter with delightful flavors but also ensures your waffles will be tender and moist on the inside with a lovely pumpkin scent.
Step 2: Add Dry Ingredients
Carefully whisk in the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda. Stir gently to combine, keeping a few lumps intact to avoid a tough texture. This step balances the spices perfectly, giving the waffles their signature warmth and subtle spice.
Step 3: Chill the Batter
Cover the bowl with plastic wrap and refrigerate the batter for at least two hours, or even better, overnight. Chilling helps the flavors meld, while also ensuring the waffles cook up crisp on the outside and fluffy inside. It’s worth the wait!
Step 4: Prepare the Brown Butter Maple Syrup
While your batter chills, melt the unsalted butter over medium heat in a small skillet. Keep swirling the pan as the butter foams and then browns, releasing a nutty aroma—this takes about 4 to 5 minutes. This browning step is what makes the syrup so decadently rich and aromatic.
Step 5: Combine Syrup Ingredients
Add the maple syrup, pumpkin pie spice, and salt to the browned butter, then bring the mixture to a gentle boil for about a minute. This helps the flavors meld and thickens the syrup slightly.
Step 6: Finish the Syrup
Remove from heat and stir in the vanilla extract for a sweet, complex finish. Set this aside to cool slightly while you heat up your waffle iron.
Step 7: Cook the Waffles
Preheat your waffle maker according to the instructions, then grease it lightly with nonstick spray or coconut oil. Pour the batter into the iron and cook until the waffles are crispy and golden on the outside, about 4 large waffles in total. The aroma when they cook will make it impossible to wait for the finished product.
Step 8: Serve Warm with Garnishes
Remove the waffles carefully, keep them warm if needed, and prepare to indulge.
How to Serve Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
Garnishes
Chopped pecans are a must to sprinkle on top, adding that satisfying crunch and nutty flavor that complements the soft, spiced pumpkin waffles and the rich syrup beautifully. You could also add a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Side Dishes
Pair these waffles with fresh fruit like sliced pears or apples, which balance the sweetness with a refreshing bite. Crisp bacon or turkey sausage make fantastic protein-rich companions, rounding out a hearty breakfast or brunch.
Creative Ways to Present
For a festive twist, stack the waffles layered with cream cheese frosting or mascarpone and a drizzle of the brown butter maple syrup between each layer. Serve on rustic wooden boards or colorful plates to bring that cozy autumn vibe to your table and impress guests with your presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover waffles, store them in an airtight container in the refrigerator for up to three days. This keeps them fresh enough for quick breakfasts without losing much of their texture.
Freezing
These waffles freeze beautifully. Place cooled waffles in a single layer on a baking sheet and freeze until solid; then transfer to a freezer-safe bag. They keep well for up to one month and make for a super convenient, fast breakfast.
Reheating
To reheat, toast leftover waffles in a toaster or toaster oven until warm and crispy again. Avoid microwaving if possible, so you preserve that delightful crisp exterior made possible by the chilled batter and perfect cooking method in this Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
For best results, stick to pure pumpkin puree rather than canned pie filling, which contains added sugars and spices that can alter the batter’s flavor and texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, simply mix 3/4 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use it as a fantastic homemade substitute.
Can I make this recipe vegan?
To make it vegan, swap buttermilk for a plant-based milk with a splash of vinegar, use a flax or chia egg instead of a chicken egg, and replace butter with vegan margarine or coconut oil. The flavor will be slightly different but still delicious.
Is it okay to prepare the batter in advance?
Absolutely! Refrigerating the batter for at least two hours or overnight enhances the flavors and improves the waffle texture by allowing the flours and spices to hydrate fully.
How long do the waffles stay crisp after cooking?
Waffles stay crisp for about 15 to 20 minutes after cooking at room temperature, which is why serving immediately or keeping them warm in a low oven is ideal for maximum enjoyment.
Final Thoughts
There’s something truly magical about waking up to homemade Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe. It’s a recipe that comforts your soul and delights your taste buds in every bite. Whether for a special weekend breakfast or a holiday brunch, these waffles bring joy and warmth like nothing else. I can’t wait for you to try them and make your mornings a little more special.
Print
Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus at least 2 hours chilling time)
- Yield: 4 large waffles (4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Enjoy the cozy flavors of fall with these Spiced Pumpkin Waffles served alongside a rich Brown Butter Maple Syrup. Made with pumpkin puree and warm pumpkin pie spices, these waffles are crispy on the outside and tender on the inside. The brown butter maple syrup adds a nutty, sweet finish that perfectly complements the spices. Ideal for a comforting breakfast or brunch.
Ingredients
Waffle Batter
- 3/4 cup full-fat buttermilk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup light brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 1 cup + 2 tablespoons (135g) all-purpose flour
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Nonstick cooking spray or coconut oil (for the waffle maker)
Syrup and Garnish
- 6 tablespoons pecans, coarsely chopped (for garnish)
- 1/3 cup unsalted butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Make the Pumpkin Waffle Batter: In a medium bowl, whisk together buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add the flour, pumpkin pie spice, baking powder, salt, and baking soda to the wet ingredients. Gently whisk just until combined; small lumps are fine—avoid overmixing to keep the waffles tender.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours or overnight. This resting period enhances the waffle texture, making them crispier on the outside and fluffy inside.
- Prepare Brown Butter Maple Syrup: Melt the unsalted butter in a small skillet over medium heat. Swirl the pan occasionally as the butter cooks and turns golden brown with a nutty aroma, about 4–5 minutes. Be careful not to burn it.
- Add Syrup Ingredients: Stir in maple syrup, pumpkin pie spice, and salt into the browned butter. Bring the mixture to a boil and let it cook for about 1 minute to meld flavors.
- Finish the Syrup: Remove the skillet from heat and stir in the vanilla extract. Set the syrup aside to cool slightly.
- Preheat and Grease Waffle Iron: Heat your waffle iron according to manufacturer instructions. Lightly grease with nonstick cooking spray or brush with coconut oil to prevent sticking.
- Cook the Waffles: Pour the batter into the preheated waffle iron. Cook each waffle until golden brown and crispy, usually a few minutes, depending on your waffle iron. This recipe yields about 4 large waffles.
- Keep Warm: Transfer cooked waffles to a plate or keep them warm in a low oven as you cook the remaining waffles.
- Serve: Plate the waffles topped with coarsely chopped pecans and drizzle generously with the brown butter maple syrup. Serve immediately to enjoy optimal flavor and texture.
Notes
- Refrigerating the batter helps to develop a better texture in the waffles.
- Be cautious when browning butter; it can quickly go from nutty brown to burnt.
- Use pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
- If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, ginger, and allspice.
- To keep waffles warm while cooking the rest, place them on a wire rack inside a warm oven to maintain crispiness.
- The syrup can be stored in the fridge and gently reheated before serving.
