Spiced Pumpkin Waffles with Brown Butter Maple Syrup
Enjoy these soft and fluffy spiced pumpkin waffles topped with rich brown butter maple syrup, perfect for breakfast or brunch.
Ingredients
For the Waffles
- 1 3/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups milk (dairy or plant-based)
- 1 cup pumpkin purée
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
For the Brown Butter Maple Syrup
- 1/2 cup unsalted butter
- 1 cup pure maple syrup
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, whisk together the milk, pumpkin purée, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Cooking
- Grease the waffle iron and pour the batter into the preheated waffle iron, using about 1/2 to 3/4 cup of batter per waffle.
- Cook according to the manufacturer’s instructions, usually for about 3-5 minutes, until golden brown.
Making the Syrup
- In a medium saucepan, melt the butter over medium heat, swirling until golden brown and nutty, about 5-7 minutes.
- Remove from heat, stir in maple syrup and vanilla, and warm through.
Serving
- Serve the waffles warm, topped with the brown butter maple syrup.
Notes
You can also add toppings like whipped cream, chopped nuts, or a sprinkle of powdered sugar for extra flair. If you have leftover waffles, let them cool completely and store them in an airtight container in the refrigerator for about 3-4 days or freeze them for up to 2 months. To reheat, pop them in a toaster or toaster oven until warm.