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Fluffy Spiced Pumpkin Waffles with Brown Butter Maple Syrup

A close-up stack of three golden-orange pumpkin waffles drizzled generously with maple syrup.
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Make these irresistibly fluffy pumpkin waffles, crisp on the outside and filled with warm fall spices. This easy homemade waffle recipe is perfect for cozy weekend brunch or holiday mornings.

Ingredients

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

Instructions

  1. Heat your waffle iron according to the manufacturer’s directions. Lightly brush the grids with melted butter or cooking spray.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, pumpkin puree, eggs, 1/4 cup melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine for fluffy waffles.
  5. Cook the waffles in the preheated waffle iron according to the manufacturer’s instructions until golden brown and crisp. Keep finished waffles warm in a single layer on a wire rack set over a baking sheet in a low oven (about 200°F) while you cook the remaining batter.
  6. To make the brown butter maple syrup: Place the 1/2 cup of butter in a small saucepan over medium heat. Cook, swirling the pan often, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. This takes about 5 to 7 minutes. Watch carefully to prevent burning.
  7. Remove the saucepan from the heat immediately. Whisk in the 1/2 cup of pure maple syrup.
  8. Serve the warm, crispy pumpkin waffles immediately topped generously with the brown butter maple syrup.

Notes

  • For extra crispiness, brush the waffle iron grids with melted butter before each batch.
  • You can make the batter ahead of time and store it covered in the refrigerator for up to 24 hours. You may need to thin it slightly with a splash of milk before cooking.
  • These homemade pumpkin waffles freeze well. Cool completely, then place them in a freezer bag. Reheat in a toaster or oven until crisp.

Nutrition

Find it online: https://kingscook.com/fluffy-spiced-pumpkin-waffles-brown-butter/