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Fluffy Pumpkin Waffles with Brown Butter Maple Syrup

A close-up of a stack of three fluffy pumpkin waffles generously drizzled with dark maple syrup.
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Make cozy fall mornings happen with this easy recipe for homemade pumpkin waffles. They come out crispy on the outside and perfectly fluffy inside, seasoned with warm autumn spices.

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 ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup milk
  • 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 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, cinnamon, nutmeg, ginger, and salt.
  2. Prepare the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, 1/4 cup melted butter, and vanilla extract until combined.
  3. Combine the mixtures: Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten, which results in tough waffles.
  4. Preheat your waffle iron according to the manufacturer’s directions. Brush the iron lightly with melted butter or cooking spray.
  5. Cook the waffles: Pour the batter onto the hot iron, using the amount specified by your iron’s instructions (usually about 3/4 cup per waffle). Cook until golden brown and crisp, typically 4 to 6 minutes, depending on your iron.
  6. Make the brown butter maple syrup: While the waffles cook, melt the 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 5 minutes.
  7. Remove the saucepan from the heat immediately and stir in the 1/2 cup of maple syrup. Keep warm.
  8. Serve the waffles immediately topped with the warm brown butter maple syrup.

Notes

  • For extra crispy waffles, let the cooked waffles rest on a wire rack in a single layer in a warm oven (about 200°F) while you finish cooking the remaining batter.
  • You can make this a healthy pumpkin waffle recipe by substituting half the all-purpose flour with whole wheat flour.
  • 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 seems too thick when reheating.

Nutrition

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