Pumpkin Waffles
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(8)
Ingredients
8
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 3/4 cups buttermilk, at room temperature
- 1 cup pumpkin
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Optional toppings: butter, maple syrup, whipped cream, chopped candied pecans or pecans
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Preparation
Step 1
Preheat waffle iron according to manufacturer’s directions.
Step 2
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 7 minutes. Scrape the browned butter into a medium bowl. Set aside.
Step 3
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
Step 4
In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
Step 5
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.
Step 6
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.
Step 7
Serve immediately with desired toppings or keep warm in a 200-degree F oven until ready to serve.
Step 8
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Chef's notes
The waffles freeze beautifully so you can make a big batch and store them in the freezer.
Serve warm with whipped cream, pure maple syrup, and candied pecans for the ultimate fall breakfast.
