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Fluffy and Crispy Homemade Pumpkin Waffles with Brown Butter Maple Syrup

Close-up of a tall stack of golden-orange pumpkin waffles generously covered in maple syrup.
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Make perfect pumpkin waffles that are light inside and crisp outside, topped with a rich brown butter maple syrup for a cozy fall 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 salt
  • 1 1/2 cups buttermilk
  • 1/2 cup pumpkin puree (not pie filling)
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for the iron
  • 1 teaspoon vanilla extract
  • For the Syrup: 1/2 cup maple syrup
  • 4 tablespoons unsalted butter

Instructions

  1. Preheat your waffle iron according to the manufacturer’s directions. Lightly brush the plates with melted butter.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, 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 until just combined. Do not overmix; a few small lumps are fine for fluffy waffles.
  5. Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron to ensure full coverage without overflowing.
  6. Cook until the waffles are golden brown and crisp, usually 4 to 6 minutes, depending on your iron. Remove carefully.
  7. To make the syrup, melt 4 tablespoons of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 3-5 minutes).
  8. Remove the browned butter from the heat and immediately whisk in the 1/2 cup of maple syrup.
  9. Serve the warm pumpkin waffles immediately, drizzled generously with the brown butter maple syrup.

Notes

  • For extra crispy waffles, let the cooked waffles sit on a wire rack in a 200 degree F oven while you finish the rest of the batter.
  • If you do not have buttermilk, mix 1 1/2 cups of regular milk with 1 1/2 teaspoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Top with whipped cream or toasted pecans for added texture.

Nutrition

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