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Fluffy & Crispy Pumpkin Spice Waffles with Brown Butter Maple Syrup

Close-up of two golden pumpkin waffles stacked and drizzled generously with warm syrup.
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Make your fall mornings special with these homemade pumpkin waffles. They come out perfectly crisp on the outside and wonderfully fluffy inside, packed with warm pumpkin spice flavor. This easy recipe is ideal for a cozy weekend breakfast or autumn brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for the waffle iron
  • 1 teaspoon vanilla extract
  • For the Brown Butter Maple Syrup: 1/2 cup unsalted butter, 1/2 cup pure maple syrup

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  2. Mix the wet ingredients: In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
  3. Combine batters: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and results in tough waffles.
  4. Prepare the brown butter: In a small saucepan over medium heat, melt the 1/2 cup of butter. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. Immediately remove from heat and stir in the maple syrup. Set aside to keep warm.
  5. Preheat your waffle iron according to the manufacturer’s directions. Lightly brush the grids with melted butter or cooking spray.
  6. Cook the waffles: Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron to achieve the desired thickness. Close the lid.
  7. Cook until golden brown and crisp, usually 4 to 6 minutes, depending on your machine. The steam will slow down when the waffle is nearly done.
  8. Serve immediately: Transfer the cooked waffles to a wire rack set over a baking sheet (this keeps them crisp) or directly onto plates. Drizzle generously with the warm brown butter maple syrup.

Notes

  • For extra crispy waffles, let the cooked waffles rest on a wire rack for a few minutes before serving.
  • If you are making a large batch, keep finished waffles warm in a single layer on a baking sheet in a 200°F oven while you finish the rest of the batter.
  • You can substitute 1/2 cup of buttermilk for the milk and reduce the baking powder to 1 1/2 teaspoons for a slight tang.

Nutrition

Find it online: https://tastetaught.com/pumpkin-waffles-fluffy-crispy-fall-breakfast/