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Fluffy Pumpkin Waffles with Brown Butter Maple Syrup

A close-up of a tall stack of golden orange pumpkin waffles being drizzled with maple syrup.
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Create extraordinary pumpkin waffles that are crisp outside and fluffy inside. This reliable recipe delivers classic fall spice flavor, perfect for a cozy weekend brunch or holiday breakfast.

Ingredients

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

Instructions

  1. Prepare the waffle iron according to the manufacturer’s directions and lightly grease the plates.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, melted butter, brown sugar, 1/4 cup maple syrup, and vanilla extract until combined. This is your wet mix.
  4. Pour the wet mix into the dry mix. Whisk gently until just combined. Do not overmix; a few lumps are acceptable for fluffy waffles.
  5. Cook the waffles in the preheated waffle iron until golden brown and crisp, typically 4 to 6 minutes, depending on your machine.
  6. While the waffles cook, prepare the topping. Melt the 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. This takes about 5 minutes.
  7. Remove the brown butter from the heat immediately and whisk in the 1/2 cup of maple syrup.
  8. Serve the warm pumpkin waffles immediately, drizzled generously with the brown butter maple syrup.

Notes

  • For extra crispiness, lightly brush the waffle iron plates with melted butter before pouring each batch of batter.
  • You can substitute the pumpkin spice blend with 2 teaspoons of a pre-mixed pumpkin pie spice.
  • Store leftover waffles in a single layer in the freezer, then reheat in a toaster for a quick, crisp breakfast.

Nutrition

Find it online: https://alchemychef.com/pumpkin-waffles-fluffy-easy-recipe/