If you’re looking for a breakfast that captures the cozy magic of autumn mornings, Spiced Pumpkin Waffles with Brown Butter Maple Syrup should be at the top of your list. These waffles are golden, deeply flavored with warm spices, and super fluffy, with pure pumpkin giving them a gorgeous hue. Drizzled with a nutty, caramel-scented syrup, every bite feels like a decadent treat. Whether it’s a lazy weekend or a festive brunch, this is a recipe you’ll want to make on repeat all season long.
Ingredients You’ll Need
Creating Spiced Pumpkin Waffles with Brown Butter Maple Syrup is delightfully straightforward, and every ingredient plays a vital role. The spices bring warmth, the pumpkin adds moisture and color, and the brown butter syrup ties everything together with a luxurious finish.
- All-purpose flour: Provides structure for perfectly crisp yet tender waffles.
- Baking powder: Ensures your waffles puff up beautifully for that irresistible light texture.
- Baking soda: Works with the acidity of pumpkin to create extra lift and softness.
- Salt: Enhances all the flavors and keeps the sweetness balanced.
- Ground cinnamon: The signature spice that delivers autumn coziness in every bite.
- Ground ginger: Adds a gentle, warming zing to round out the spice profile.
- Ground nutmeg: Lends sweet depth and a nutty undertone you’ll absolutely notice.
- Ground cloves: Just a hint offers that unmistakable pumpkin spice aroma.
- Large eggs: Help bind the batter and give the waffles richness.
- Packed light brown sugar: Brings a subtle molasses flavor that deepens the autumnal notes.
- Canned pumpkin purée: Gives natural sweetness, vibrant color, and extra moistness.
- Whole milk: Adds richness and creates a perfectly pourable batter (dairy-free alternatives work, too!).
- Unsalted butter (melted): Infuses the waffles with buttery flavor and crisp edges.
- Vanilla extract: Rounds everything out with fragrant, cozy sweetness.
- Unsalted butter (for syrup): The star of the syrup, transforming with heat for a toasty, nutty depth.
- Pure maple syrup: Finishes the dish with a glorious, sticky sweetness—accept no substitutes!
How to Make Spiced Pumpkin Waffles with Brown Butter Maple Syrup
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This blend of dry ingredients sets the stage for the deep, aromatic base of your waffles, ensuring every spice is evenly distributed.
Step 2: Combine the Wet Ingredients
In a separate large bowl, whisk the eggs with the brown sugar, pumpkin purée, whole milk, melted butter, and vanilla extract. Take a moment to enjoy the rich pumpkin aroma! Mixing these thoroughly ensures a smooth, homogenous batter without any streaks.
Step 3: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined—don’t overmix, or your waffles could turn out dense. A few small lumps are perfectly fine and will work themselves out as the waffles cook.
Step 4: Fire Up the Waffle Iron
Preheat your waffle iron as per the manufacturer’s directions and lightly grease it with a touch of nonstick spray or butter. When it’s ready, pour in the batter (typically about 1/3 to 1/2 cup per waffle, depending on your iron), and cook until they’re deeply golden and a bit crisp on the edges.
Step 5: Make the Brown Butter Maple Syrup
While your waffles are getting delicious, set a small saucepan over medium heat and melt 1/2 cup unsalted butter. Watch carefully—after a few minutes, you’ll notice it turns golden brown and smells amazingly toasty and nutty. At this point, take it off the heat and stir in the maple syrup. The result is a syrup that’s truly next-level and would make any stack of waffles extra special.
Step 6: Serve and Savor
Stack your warm waffles on a plate and immediately drizzle them with the brown butter maple syrup. If you want extra crispiness, let the waffles rest on a wire rack for a few minutes before serving—resist the urge to stack them up while hot, as steam could soften their crisp edges.
How to Serve Spiced Pumpkin Waffles with Brown Butter Maple Syrup
Garnishes
A generous glorious pour of brown butter maple syrup is non-negotiable, but you can take it a step further with a dollop of whipped cream, a sprinkle of toasted pecans or walnuts, or even a light dusting of powdered sugar. For a burst of color and brightness, try adding fresh berries or thin slices of crisp apple right on top.
Side Dishes
Spiced Pumpkin Waffles with Brown Butter Maple Syrup are stars on their own, yet a few thoughtful sides can truly round out your breakfast spread. Crispy bacon or breakfast sausage is a tried-and-true companion, while a bowl of Greek yogurt with a swirl of honey balances the sweetness. For a lighter option, a platter of seasonal fruit will complement every bite.
Creative Ways to Present
If you’re feeling playful, cut the waffles into strips and stack them like waffle fries, drizzle with syrup, and serve as a fun finger-food brunch board. Or make mini waffles and serve them sandwich-style with sweetened cream cheese in between. For a special touch, pile the waffles in a towering stack and top with candied nuts and a sparkling dust of cinnamon sugar before pouring on the syrup. Every presentation makes Spiced Pumpkin Waffles with Brown Butter Maple Syrup feel like an event.
Make Ahead and Storage
Storing Leftovers
If you have extra waffles, simply let them cool completely, then store them in an airtight container in the refrigerator for up to three days. For the syrup, pour it into a glass jar, cool, then refrigerate as well. Keeping components separate helps the waffles stay crisp until you’re ready to enjoy them again.
Freezing
Want to stock your freezer with autumn comfort? Place fully cooled waffles on a baking sheet in a single layer, freeze until solid, then transfer to a resealable freezer bag. They’ll keep beautifully for up to two months. You can also freeze extra syrup in a small container and thaw it in the fridge overnight—such a treat to have on hand!
Reheating
To bring leftover Spiced Pumpkin Waffles with Brown Butter Maple Syrup back to life, pop the waffles in a toaster, toaster oven, or 350°F oven for a few minutes until crisp and hot. Gently warm the syrup on the stove or in the microwave, stirring occasionally to keep it silky. Reheating this way ensures both elements taste freshly made.
FAQs
Can I use fresh pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is smooth and not watery—it should have a thick, spoonable texture like canned. Too much moisture can make the batter thin and affect your final waffles.
Are there gluten-free or dairy-free options?
Yes—in place of regular flour, use your favorite gluten-free all-purpose blend. To make Spiced Pumpkin Waffles with Brown Butter Maple Syrup dairy-free, simply swap in a vegan butter and almond or oat milk. The results are delicious with either adaptation.
Can I double the recipe for a larger group?
Definitely! This recipe scales up wonderfully. Mix up double the batter for a crowd, and keep finished waffles warm in a 200°F oven on a wire rack until all are ready to serve.
How do I keep waffles crisp after cooking?
As tempting as it is to stack warm waffles, let them cool in a single layer on a wire rack instead. This keeps steam from softening them, giving you perfectly crisp edges every time.
What if I don’t have a waffle iron?
While the signature pockets and crispness come from a waffle iron, you can use the batter to make thick, delicious pancakes on a griddle or in a skillet. They won’t have the same texture, but you’ll still enjoy that spiced pumpkin flavor with brown butter maple syrup.
Final Thoughts
If you adore cozy breakfasts and bold fall flavors, you’ll treasure every bite of Spiced Pumpkin Waffles with Brown Butter Maple Syrup. Whether you’re serving family on a weekend morning or making your own weekday brighter, I hope this recipe brings loads of joy and a little luxury to your table. Give it a try and savor all the golden, spiced goodness for yourself!
Print
Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Description
These Spiced Pumpkin Waffles with Brown Butter Maple Syrup are the perfect fall breakfast treat. The warm spices of cinnamon, ginger, nutmeg, and cloves combined with the richness of pumpkin create a delicious waffle batter. Drizzled with a luxurious brown butter maple syrup, these waffles are a cozy and indulgent way to start your day.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- 1/4 cup packed light brown sugar
- 1 cup canned pumpkin purée
- 1 3/4 cups whole milk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
For the Brown Butter Maple Syrup:
- 1/2 cup unsalted butter
- 1 cup pure maple syrup
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Wet Ingredients: In a separate bowl, whisk the eggs, brown sugar, pumpkin purée, milk, melted butter, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Cook Waffles: Preheat the waffle iron, pour in the batter, and cook until golden brown and crisp.
- Make Syrup: Melt 1/2 cup butter in a saucepan until golden, then stir in maple syrup.
- Serve: Drizzle the brown butter maple syrup over the warm waffles and enjoy!
Notes
- For extra crispy waffles, let them rest on a wire rack instead of stacking.
- You can substitute almond milk for whole milk and use gluten-free flour if needed.
Nutrition
- Serving Size: 1 waffle with syrup
- Calories: 430
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
