Description
Deliciously spiced pumpkin waffles paired with a rich brown butter maple syrup, perfect for a cozy fall breakfast or brunch. These waffles boast a tender crumb with subtle pumpkin pie spice flavors, complemented by a nutty, caramelized butter syrup with a hint of vanilla and pecan garnish for extra crunch.
Ingredients
Scale
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)
Toppings and Syrup
- 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 the buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla until smooth.
- Combine Dry Ingredients: Add the flour, pumpkin pie spice, baking powder, salt, and baking soda to the wet ingredients. Gently whisk to combine, being careful not to overmix. A few lumps in the batter are normal and will ensure tender waffles.
- Refrigerate the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours or overnight. This resting period improves the texture, giving you perfectly fluffy waffles.
- Prepare the Brown Butter Maple Syrup: In a small skillet over medium heat, melt the unsalted butter, swirling occasionally. Continue cooking until the butter turns a golden brown color and emits a nutty aroma, about 4 to 5 minutes.
- Add Syrup Ingredients: Stir in the maple syrup, pumpkin pie spice, and salt. Allow the mixture to come to a gentle boil and cook for about 1 minute to meld the flavors.
- Finish the Syrup: Remove the skillet from heat and stir in the vanilla extract. Set the syrup aside to cool slightly while you prepare the waffles.
- Preheat and Grease Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with nonstick cooking spray or brush with coconut oil to prevent sticking.
- Cook the Waffles: Pour the chilled batter onto the preheated waffle iron and cook until the waffles are crispy on the outside and golden brown, typically about 4 to 6 minutes depending on your waffle iron.
- Keep Waffles Warm: Transfer the cooked waffles to a plate or keep them warm in a low oven while you cook the remaining waffles.
- Serve: Serve the waffles immediately topped with chopped pecans and a generous drizzle of the brown butter maple syrup for the best flavor and texture. Enjoy your cozy fall treat!
Notes
- For best texture, allow the batter to rest refrigerated for at least 2 hours or overnight.
- Ensure the brown butter does not burn; watch closely while cooking and swirl the skillet frequently.
- Waffles are best served fresh but can be kept warm in a low oven (around 200°F or 93°C) for up to 20 minutes.
- Use pumpkin puree, not pumpkin pie filling, for accurate flavor and consistency.
- Pecan garnish adds a nice crunchy texture but can be omitted or substituted with walnuts.
