If you adore cozy, comforting breakfasts that feel like a warm hug on a plate, then you’re absolutely going to fall in love with this Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe. Imagine fluffy waffles infused with the rich, earthy flavors of pumpkin and pumpkin pie spices, perfectly paired with a luscious syrup that’s elevated by nutty browned butter. Each bite delivers a harmonious blend of autumnal spice and sweet maple goodness, making it an irresistible treat for chilly mornings or weekend brunch gatherings that you’ll want to revisit again and again.
Ingredients You’ll Need
This Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe calls for simple yet thoughtfully chosen ingredients. Every item plays a crucial role — whether it’s the creamy buttermilk for tenderness, pumpkin puree for that vibrant color and earthy sweetness, or warm spices that bring the waffles to life.
- 3/4 cup full-fat buttermilk: Adds a tangy richness that keeps the waffles moist and fluffy.
- 1/2 cup pumpkin puree: The star ingredient, bringing depth of flavor and lovely orange hue.
- 1/4 cup light brown sugar: Adds sweetness with a hint of molasses-like warmth.
- 1/4 cup vegetable oil: Keeps the batter smooth and the waffles tender.
- 1 large egg: Binds the ingredients and helps with structure.
- 1/2 tablespoon pure vanilla extract: Provides fragrant aromatic notes enhancing the spices.
- 1 cup + 2 tablespoons all-purpose flour: The base that holds everything together for perfect waffle texture.
- 1/2 tablespoon pumpkin pie spice: The warm spice blend that defines the holiday spirit in every bite.
- 1 teaspoon baking powder: Leavens the waffles, making them airy and light.
- 1/2 teaspoon salt: Balances the sweetness and intensifies the flavors.
- 1/4 teaspoon baking soda: Works alongside baking powder to create waffle fluffiness.
- Nonstick cooking spray or coconut oil: To grease your waffle maker for perfectly crisp waffles.
- 6 tablespoons pecans, coarsely chopped: Adds irresistible crunch and nutty richness when sprinkled on top.
- 1/3 cup unsalted butter: For browning to make the syrup nutty and decadent.
- 1/3 cup pure maple syrup: The sweet, natural syrup base for your brown butter topping.
- 1/2 teaspoon pumpkin pie spice: Brings spice warmth right into the syrup.
- 1/4 teaspoon salt: Enhances the syrup’s flavors, balancing sweetness.
- 1 teaspoon pure vanilla extract: Rounds out the syrup with smooth, mellow notes.
How to Make Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
Step 1: Whisk the Wet Ingredients
Start by combining the buttermilk, pumpkin puree, light brown sugar, vegetable oil, egg, and vanilla extract in a medium bowl. Whisk them together until smooth and creamy. This mixture forms the flavorful and moist base of your waffles.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda. These dry elements give your waffles their structure and distinctive spicy flavor.
Step 3: Combine Wet and Dry Without Overmixing
Gently add the dry ingredients into the wet mixture. Stir just until combined; some small lumps are okay. Overmixing can make waffles tough, so handle the batter with care.
Step 4: Chill the Batter
Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours, ideally overnight. This resting period improves texture and lets the flavors meld beautifully.
Step 5: Make the Brown Butter Maple Syrup
While your batter chills, melt the unsalted butter in a small skillet over medium heat. Cook it for about 4 to 5 minutes until it turns golden brown and fills your kitchen with a nutty aroma. Then, stir in the maple syrup, pumpkin pie spice, and salt. Allow the syrup to boil gently for one minute before removing from heat and adding vanilla extract. Set it aside to cool slightly — it will be worth the wait.
Step 6: Preheat and Grease Your Waffle Iron
Make sure your waffle maker is preheated to your manufacturer’s recommended setting. Lightly grease with nonstick cooking spray or coconut oil to prevent sticking and achieve crisp edges.
Step 7: Cook the Waffles
Pour the chilled batter onto the hot waffle iron and cook until waffles turn golden brown and crispy. Depending on your waffle iron, this usually takes a few minutes. This recipe yields about 4 large, perfectly spiced pumpkin waffles.
Step 8: Keep Waffles Warm
Transfer the finished waffles to a plate, or keep them warm in a low oven while you finish cooking the rest so everyone can enjoy them piping hot.
Step 9: Serve with Love
Top your waffles generously with the chopped pecans, and drizzle the luscious warm brown butter maple syrup all over. Every forkful is an indulgence of cozy fall flavors.
How to Serve Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
Garnishes
Adding a handful of toasted pecans delivers a delightful crunch that contrasts the soft, fluffy waffle. A dollop of whipped cream or a sprinkle of powdered sugar can add visual appeal and an extra touch of decadence.
Side Dishes
Pair these waffles with crispy bacon or savory sausage links for a balanced breakfast plate. Fresh fruit like sliced pears or crisp apples complements the warm spices beautifully, adding freshness and texture.
Creative Ways to Present
Why not stack the waffles like a towering cake, layering each with a spoonful of cream cheese frosting or mascarpone for a brunch centerpiece? You can also serve the waffles topped with a scoop of vanilla ice cream for an irresistible dessert twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the waffles from becoming soggy, place parchment paper between layers.
Freezing
These waffles freeze beautifully! Lay each waffle flat on a baking sheet, freeze until solid, then stack with parchment paper in between and place in a freezer bag. They can be stored for up to 1 month without losing that fresh-baked taste.
Reheating
Reheat frozen or refrigerated waffles in a toaster or toaster oven for several minutes until hot and crisp again. The warmth revives their texture and the aroma of pumpkin and spices is absolutely irresistible.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
For this Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe, it’s best to use plain pumpkin puree rather than pie filling, which contains additional sugars and spices that might throw off the flavor balance.
Do I need to refrigerate the batter overnight?
While you can cook the waffles right away, refrigerating the batter for at least 2 hours or overnight enhances the texture and flavor by allowing the spices to meld and the leavening agents to work their magic.
Can I substitute the vegetable oil with another fat?
Yes, you can swap vegetable oil for melted coconut oil or a neutral oil like canola. Avoid heavier oils that might alter the flavor profile, as the oil helps keep the waffles tender.
Is there a way to make these waffles gluten-free?
You could experiment with gluten-free all-purpose flour blends, but results may vary. Make sure your blend includes xanthan gum or another binder for the best texture.
How long does the brown butter maple syrup keep?
Store any leftover brown butter maple syrup in a sealed jar in the refrigerator for up to a week. Reheat gently before serving to bring back its silky, pourable consistency.
Final Thoughts
There’s just something magical about waking up to the aroma of freshly made Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe. It’s a recipe that feels like a celebration of fall flavors with every bite, and honestly, it’s one you’ll want to make your own go-to breakfast or brunch. So go ahead, gather your ingredients, and treat yourself to a stack of pure pure autumn bliss today!
Print
Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
- Total Time: 40 minutes (including chilling time)
- Yield: 4 large waffles (4 servings) 1x
- Diet: Vegetarian
Description
Delight in these spiced pumpkin waffles paired with a rich brown butter maple syrup. Perfectly tender yet crispy, these waffles bring warm pumpkin pie spices together for a cozy breakfast or brunch treat, garnished with crunchy pecans for an added texture contrast.
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 & 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
- 6 tablespoons pecans, coarsely chopped (for garnish)
Instructions
- Make the Pumpkin Waffle Batter: In a medium bowl, whisk together the buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Gently whisk in the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda until just incorporated. Avoid overmixing; a few lumps in the batter are fine.
- Chill the Batter: Cover the bowl tightly with plastic wrap and refrigerate the batter for at least 2 hours or overnight. This step improves texture and flavor absorption.
- Prepare Brown Butter Maple Syrup: Melt the unsalted butter in a small skillet over medium heat. Cook the butter for 4-5 minutes, swirling occasionally, until it becomes golden brown and gives off a nutty aroma.
- Add Syrup Ingredients: Stir the maple syrup, pumpkin pie spice, and salt into the browned butter and let the mixture come to a boil for about 1 minute.
- Finish Syrup: Remove the skillet from heat and stir in the vanilla extract. Set the syrup aside to cool slightly while you cook 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 coconut oil to prevent sticking.
- Cook Waffles: Pour the chilled batter onto the waffle iron and cook until the waffles are golden brown and crispy, typically making about 4 large waffles from this batter.
- Keep Waffles Warm: Transfer the cooked waffles to a plate or keep them warm in a low oven as you prepare the remaining waffles.
- Serve: Serve the waffles topped with the coarsely chopped pecans and generously drizzled with the warm brown butter maple syrup. Enjoy immediately for the best taste and texture.
Notes
- Refrigerating the batter overnight enhances the flavors and texture of the waffles.
- Use pure pumpkin puree, not pumpkin pie filling, for the best results.
- Brown butter adds a rich, nutty flavor to the syrup that perfectly complements the pumpkin spices.
- The waffles can be kept warm in a low oven (around 200°F) while cooking the remaining batch.
- For a dairy-free option, substitute the buttermilk with a plant-based milk and lemon juice mixture and use a non-dairy butter substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
