Pumpkin Waffles made with brown butter, pumpkin puree, and a blend of warm spices. The perfect breakfast for any fall morning!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Keyword: pumpkin
Servings: 8
Calories: 262kcal
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Ingredients
6tablespoonsunsalted butter,cut into tablespoon pieces
2cupsall-purpose flour
3tablespoonsbrown sugar
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1 1/2teaspoonsground cinnamon
1/2teaspoonkosher salt
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/8teaspoonground cloves
1 3/4cupsbuttermilk,at room temperature
1cuppumpkin
2large eggs,at room temperature
1teaspoonvanilla extract
Optional toppings: butter, maple syrup, whipped cream, chopped candied pecans or pecans
Instructions
Preheat waffle iron according to manufacturer's directions.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and with a spatula until just combined. The batter will be thick and slightly lumpy and that is ok. Don’t over mix.
Scoop the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer's recommendations. Close and cook until the waffle is dark golden brown and crisp on both sides.
Serve immediately with desired toppings or keep warm in a 200-degree F oven until ready to serve.