Brown Butter Pumpkin Waffles-the perfect breakfast treat for any fall morning!
On Monday, we shared a recipe for Brown Butter Buttermilk Syrup. It’s the best syrup that will ever touch your lips. If you need a reason to make it, today we have your reason-Brown Butter Pumpkin Waffles. The syrup and waffles are like peas and carrots. Yes, I was using my best Forrest Gump voice to say that:) Brown Butter Pumpkin Waffles drenched in Brown Butter Buttermilk Syrup-the true breakfast of champions!
Our Pumpkin Cinnamon Streusel Pancakes are my favorite pancakes and these Brown Butter Pumpkin Waffles are already in the running for my favorite waffle. I love me some pumpkin! There is no better way to start the day on a crisp fall morning!
We used our KitchenAid Waffle Baker to make our glorious pumpkin waffles. It makes two waffles at the same time. Cool, huh? The faster we make waffles means the faster we are eating them! Yay!
We used whole wheat flour and a combination of our favorite fall spices-cinnamon, nutmeg, ginger, and cloves. These hearty spiced waffles with a touch of brown butter will help you welcome fall with open arms. Top the waffles with Brown Butter Buttermilk Syrup and you might just faint! And if you think it might be too much brown butter, think again! You can never have too much brown butter. They compliment each other nicely!
Say hello to fall season with Brown Butter Pumpkin Waffles. You will be starting the season off in the best possible way! And I guarantee you will be making Brown Butter Pumpkin Waffles more than once. I am already ready for another one! Good thing we put some in the freezer! Gotta run! It’s waffle time!
Brown Butter Pumpkin Waffles
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Total Time
- 35 minutes
Ingredients
- 6 tablespoons unsalted butter
- 2 1/2 cups whole wheat flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs beaten
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 cup canned solid-pack pumpkin
- Brown Butter Buttermilk Syrup for serving
Instructions
- Preheat waffle iron. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
- In a medium bowl, whisk together flour, brown sugar, baking powder, soda, salt, and spices.
- In a large bowl, whisk together eggs, buttermilk, vanilla, pumpkin, and browned butter. Whisk in dry ingredients just until smooth.
- Spray hot waffle iron with cooking spray and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Continue making waffles until batter is gone. Keep waffles warm in a 250 degree F oven. Serve warm with Brown Butter Buttermilk Syrup, if desired.
- Note-these waffles freeze well. Cool completely and put in a freezer bag! Pop them in the toaster to reheat!
My foodie friend said these are to die for! Guess I better make them SOON!
Man oh man these look incredible! I am totally in the Fall spirit and these are just the thing to make over the weekend, thanks!
These look ah-mazing, Maria!! Pinning. xo
Those waffles look like autumn perfection!
Looks like I’m busting out the waffle maker this weekend!
These sound so yummy! Do you think they would turn out with an egg replacement? (egg allergy)
Yes, you can use a replacement!
Have been waiting for the weekend to make these… and they were worth the wait! They are soooo good! You can really taste the pumpkin (which is sometimes a problem with pumpkin recipes) and the brown butter really adds richness! I didn’t even bother with syrup–mine was gone before I got that far. Haha! Thanks for the awesome recipe!!!
Yay! So glad you liked the waffles!
Wow! These look stunning! We love keeping frozen waffles in the freezer for easy weekday breakfasts and how perfect would a stash of these be throughout the fall!
So I made these yesterday morning for my husband’s 30th birthday and we both gobbled them up. I didn’t realize how many the recipe actually makes – I am delighted that there are leftover waffles to pop in the toaster and enjoy the next few mornings. So yummy!
how would you alter this to make pancakes instead of waffles? or would it be a completely different recipe altogether? Thanks!
I haven’t tried making pancakes with the batter, but I am sure it would work!
This is like the cozy wool scarf of breakfasts. Those waffles just look so warm and comforting. I really need a waffle iron!
Made theses this morning for the kiddos and we all loved them. Can’t wait to make the pumpkin chocolate chip cookies tonight with the leftover pumpkin! I made the cereal bars last week from your site and they were also a hit. I think this may have become my new favorite recipe blog!!
Yum! Yum! I can’t wait to try these! 🙂
Just made these. They had a wonderful rich and salty crust full of pumpkin flavor. Don’t think you need to separate the eggs for this recipe as the pumpkin flavor lends itself well to a more moist, dense waffle. Thanks for the recipe!
I made these waffles (with the browned butter buttermilk syrup) this morning for my niece and myself before we go on our pumpkin patch/corn maze/haunted house day. Best thing I ever had in my life! The waffles are perfectly pumpkiny and the syrup is nothing short of dreamy, delicious, liquid gold, which I will no doubt dream about. (Good thing there’s leftovers!) YUM!
your waffles are PERFECT! and I’m pretty much in love with anything brown butter!
Hmmm… This sounded like a real winner but today I can honestly say these were the worst waffles i ever made. Maybe it’s the 100% whole wheat? I don’t know…they were heavy and soggy and tasteless. My usually reliable bird population outside won’t even touch them….ouch!
Reading all the comments, I keep thinking I made an error with the recipe….but I don’t see one at all. I couldn’t even spread these in my waffle maker! Wow … I can’t see the problem but I was hugely diassapointed.
I made these this morning & everyone really liked them – including my daughter who initially turned her nose up at the pumpkin part. The syrup was awesome, too – tasted a lot like caramel. Thanks for sharing! (BTW – I used Bob’s Red Mill whole wheat pastry flour & powdered buttermilk.)
I used homemade pumpkin puree and milk with vinegar. I made half a batch to try. BEST waffles I’ve ever made. They tasted like something you’d get at a posh bed n breakfast.
Just tried these today for the grandbabies and myself…they were absolutely delicious. The browned butter is another layer of flavor in them that really stands out! We topped them with melted butter and real maple syrup. Great recipe, thanks for sharing.
It seems so nice. I am a big fan of pumpkin.
Hey is it possible to substitute the egg or just not put it?
I haven’t tried without the egg. You could do a flax egg replacement.
So yummy and amazing article. I Love all the recipes and love the figure. Thanks for sharing this blog..
So yummy and amazing article. I Love all the recipes and love the figure. Thanks for sharing this blog..
Delicious recipe and beautiful waffles! I’m a big fan of using whole wheat flour in pancakes/waffles and combined with pumpkin left over from fall baking and brown butter, this recipe is hard to beat. I didn’t try the brown butter syrup and used maple syrup instead. Thanks for the recipe!
Made these last weekend. Good flavor, but not crispy. Cooked at max setting. Wondering.