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
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)
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
