Looking to shake up your breakfast routine? Whip up these brown butter pumpkin waffles, spiked with a bevy of fall spices. The batter comes together in minutes, and your kitchen will fill with the coziest aroma as it hits the iron.
Once cooked, drizzle the waffles with maple syrup and chopped nuts, like honey roasted almonds or candied pecans. You can even eat them plain or dusted with powdered sugar, as I’m known to do.
These brown butter waffles freeze well, so consider doubling the recipe so you can pop them in a toaster and enjoy the flat cakes on a whim.
Recipe adapted from Two Peas & Their Pod.
Brown Butter Pumpkin Waffles
Makes about 9 waffles (using a Belgian waffle iron)
Ingredients
- 3 tablespoons unsalted butter
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ⅙ cup firmly packed light brown sugar
- 1⅛ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup buttermilk (see notes)
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup pumpkin purée
Instructions
- In a small sauce pan, melt butter over medium heat. Continue to cook, swirling pan occasionally, until deep golden brown. Immediately pour butter into a bowl and let cool to room temperature.
- In a medium bowl, combine the flours, sugar, baking powder, baking soda, salt and spices; mix well.
- In a separate bowl, combine the buttermilk, vanilla extract, eggs, pumpkin purée and cooled brown butter; mix well.
- Add the wet mixture to the dry mixture and stir until just combined.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the butter in the batter will allow the waffles to easily release. Serve immediately, or set aside to cool and freeze for later.
Notes
*I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
