Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
There is something utterly magical about waking up to the aroma of warm spices and pumpkin mingling in the air. The Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe captures all that cozy autumn goodness in every fluffy bite. These waffles strike the perfect balance between tender texture and vibrant flavor, with the golden brown butter maple syrup adding a rich, nutty sweetness that feels like a loving hug on a plate. If you’re craving a breakfast that’s both comforting and a little indulgent, this recipe is your new best friend that you’ll want to share at every weekend brunch.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient here is simple, yet thoughtfully chosen to make these waffles sing. From the creamy buttermilk that tenderizes the batter to the fragrant pumpkin pie spice that awakens the senses, every component has a vital job bringing this recipe to life.
- 3/4 cup full-fat buttermilk: Adds moisture and a subtle tang that complements the pumpkin perfectly.
- 1/2 cup pumpkin puree: The star of the show, bringing vibrant color and lush texture without overpowering sweetness.
- 1/4 cup light brown sugar: Provides mild caramel notes that enhance the overall warmth of the waffles.
- 1/4 cup vegetable oil: Keeps the waffles tender and ensures a perfectly crisp exterior.
- 1 large egg: Binds the ingredients together while adding richness.
- 1/2 tablespoon pure vanilla extract: Infuses a fragrant sweetness to round out the pumpkin’s earthiness.
- 18 tablespoons all-purpose flour: The base ingredient that creates that classic waffle structure — measuring carefully helps get the texture just right.
- 1/2 tablespoon pumpkin pie spice: Spices things up with cinnamon, nutmeg, and clove for that nostalgic fall vibe.
- 1 teaspoon baking powder: Provides the lift for light, airy waffles.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/4 teaspoon baking soda: Works alongside the buttermilk to create tender waffles with a bit of bite.
- Nonstick cooking spray or coconut oil: Prevents sticking and adds a subtle hint of tropical richness.
- 6 tablespoons pecans (coarsely chopped): Adds a delightful crunch and nutty contrast when sprinkled on top.
- 1/3 cup unsalted butter: For making the brown butter maple syrup that’s pure decadence.
- 1/3 cup pure maple syrup: Natural sweetness that pairs beautifully with pumpkin and spice.
- 1/2 teaspoon pumpkin pie spice: Gives the syrup a harmonious hint of fall flavor.
- 1/4 teaspoon salt: Enhances the richness in the syrup.
- 1 teaspoon pure vanilla extract: Finishes the syrup with a mellow, sweet aroma.
How to Make Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
Step 1: Prepare the Pumpkin Waffle Batter
Start by whisking together the buttermilk, pumpkin puree, brown sugar, oil, egg, and vanilla in a medium bowl. This blend of wet ingredients is where the richness and moisture begin building a waffle that’s tender and flavorful. Next, add the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda to the bowl. Whisk everything together gently until just combined—remember, a few lumps are perfectly fine here because over-mixing can make waffles tough.
Step 2: Chill the Batter
Cover the batter with plastic wrap and let it chill in the fridge for at least 2 hours or overnight. This resting time allows the flour to hydrate and the flavors to deepen, resulting in waffles with better texture and enhanced spice and pumpkin essence that you’ll notice with every bite.
Step 3: Make the Brown Butter Maple Syrup
While the batter chills, melt the unsalted butter in a small skillet over medium heat. Stir and swirl often as it cooks until it turns a beautiful golden brown and fills your kitchen with a nutty, irresistible aroma—this usually takes about 4 to 5 minutes. Be careful not to burn it! Once browned, add the maple syrup, pumpkin pie spice, and salt to the skillet, and bring the mixture to a boil for 1 minute. Remove from heat and stir in the vanilla extract. This syrup combines deeply toasted butter flavor with the cozy warmth of spices, making every drizzle on your waffles heavenly.
Step 4: Cook the Waffles
Preheat your waffle iron following the manufacturer’s instructions. Spray the surface with nonstick cooking spray or brush with coconut oil to ensure easy waffle removal. Pour enough batter onto the iron to fill it without overflowing—my 7-inch iron yields about 4 waffles from this recipe. Cook until the waffles are crispy and golden brown on the outside but remain tender and moist inside. Trust your waffle maker’s cues, but typically this takes just a few minutes per waffle.
How to Serve Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
Garnishes
Sprinkle each stack of waffles with the coarsely chopped pecans right before serving. Their crunch contrasts beautifully with the soft waffles and adds a layer of texture that complements the warm spices and syrup. If you want to take things further, a dollop of lightly whipped cream or a dusting of powdered sugar can elevate the presentation—and your taste buds will thank you.
Side Dishes
Keep your breakfast balanced and exciting by pairing these waffles with crisp apple slices or a mixed berry compote. The freshness and slight tartness from the fruit bring a bright counterpoint to the rich pumpkin and buttery syrup. For a hearty touch, serve alongside crispy bacon or savory breakfast sausages to round out the meal.
Creative Ways to Present
For special occasions, consider stacking waffles as mini towers with a pecan between each layer and a drizzle of syrup cascading down the edges—it’s both stunning and mouthwatering. You can also serve them alongside a scoop of cinnamon ice cream for dessert waffles that double as a celebration of fall flavors. The possibilities for sharing this Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe are endless and fun to explore!
Make Ahead and Storage
Storing Leftovers
If you have leftover waffles, place them in an airtight container in the refrigerator for up to 2 days. To keep them from becoming soggy, it’s best to layer parchment paper between waffles if stacking.
Freezing
For longer storage, freezing is your friend. Lay cooled waffles flat on a baking sheet and freeze for at least an hour before transferring to a freezer-safe bag or container. They keep well for up to 2 months. This way, you’ll always have a batch ready for a quick, cozy breakfast anytime you crave that delicious Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe experience.
Reheating
To reheat, pop the waffles in a toaster or toaster oven to restore that perfect crispness. Avoid microwaving if you want to keep the texture intact, though it works in a pinch. Then, simply warm the brown butter maple syrup gently on the stove or microwave and drizzle generously.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling. The pie filling is sweeter and contains spices that could throw off the flavor balance of the waffles.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle. This will mimic the acidity and richness of buttermilk needed for fluffy waffles.
Can I make the batter without chilling it overnight?
While you can cook immediately, chilling the batter allows the flavors to meld and the texture to improve. If you’re in a hurry, a 30-minute chill is a good compromise.
How do I avoid waffles sticking to my waffle iron?
Ensure your waffle iron is well-heated and generously coated with nonstick spray or coconut oil before adding batter. Also, resist opening the iron too early; wait until the waffles are fully cooked for easy removal.
Can I replace pecans with another nut?
Absolutely! Walnuts, almonds, or hazelnuts work wonderfully and bring their own unique crunch and flavor to the dish. Toast them lightly to enhance their nuttiness before sprinkling on top.
Final Thoughts
This Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe is one of those rare finds that turns an ordinary morning into something special. The warmth of the spices, the richness of the pumpkin, and the luxurious syrup come together in a way that feels both nostalgic and fresh. Whether it’s a festive gathering or a slow weekend treat just for you, these waffles promise smiles and happy hearts at the breakfast table. I can’t wait for you to try this recipe and make it your own cherished favorite!
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Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
- Total Time: 2 hours 30 minutes
- Yield: 8 servings (4 waffles, 2 servings per waffle) 1x
Description
These Spiced Pumpkin Waffles are a delightful fall breakfast treat featuring a tender, flavorful batter made with pumpkin puree and warm pumpkin pie spices. Paired with a rich, homemade brown butter maple syrup and crunchy pecans, these waffles offer a perfect balance of sweetness and spice, ideal for cozy mornings or special occasions.
Ingredients
Waffle Batter
- 3/4 cup full-fat buttermilk
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup light brown sugar (lightly packed)
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 18 tablespoons all-purpose flour (1 cup + 2 tablespoons or about 135g)
- 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)
- 6 tablespoons pecans (coarsely chopped)
Brown Butter Maple Syrup
- 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
- Prepare the Pumpkin Waffle Batter: In a medium bowl, whisk together the buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until smooth. Gradually add the flour, pumpkin pie spice, baking powder, salt, and baking soda, whisking gently to combine. Avoid over-mixing; a few lumps are okay.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours or overnight to allow the flavors to develop and the batter to thicken.
- Make the Brown Butter Maple Syrup: Heat the unsalted butter in a small skillet over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma, about 4 to 5 minutes.
- Add Syrup Ingredients: Stir in the maple syrup, pumpkin pie spice, and salt. Bring the mixture to a boil and let it cook for 1 minute to blend the flavors.
- Finish the Syrup: Remove the skillet from heat and stir in the vanilla extract. Set the syrup aside.
- Preheat and Prepare Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions. Spray the plates with nonstick cooking spray or brush with coconut oil to prevent sticking.
- Cook the Waffles: Pour the chilled batter onto the waffle iron, spreading it evenly. Cook until the waffles are crispy and golden brown. This recipe makes about 4 waffles, each approximately 7 inches in diameter.
- Serve: Plate the waffles and garnish with coarsely chopped pecans. Drizzle generously with the warm brown butter maple syrup and enjoy immediately.
Notes
- Chilling the batter overnight enhances flavor and waffle texture.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- If you don’t have pumpkin pie spice, use a mixture of cinnamon, nutmeg, ginger, and cloves.
- Ensure the butter doesn’t burn when making brown butter; remove from heat once it smells nutty and turns golden.
- These waffles freeze well; reheat in a toaster or oven for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
