Pumpkin Waffles
User Reviews
5
Pumpkin Waffles
Description
Pumpkin Waffles combine a mix of fall spices including cinnamon, ginger, nutmeg, and cloves with the richness of browned butter. The batter features pumpkin puree and buttermilk, which contribute moisture and a gentle tartness. The browned butter adds a nutty depth that complements the spices and pumpkin well. Cooking the batter in a waffle iron produces waffles that are crisp on the outside with a tender, slightly lumpy interior, showcasing the texture of the pumpkin batter.
Serving these waffles with warm maple syrup, whipped cream, or pecans brings additional layers of flavor and texture. They make a good choice for a seasonal breakfast or brunch, especially in cooler weather when the warm spices feel especially inviting.
The method uses room temperature ingredients and careful mixing to avoid overworking the batter, preserving a light waffle texture. Keeping waffles warm in a low oven after cooking preserves their crispness until serving.
Ingredients
- 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 cloves ground
- 1 3/4 cups buttermilk at room temperature
- 1 cup pumpkin
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- butter optional toppings, pecans chopped or candied
- maple syrup
- Whipped Cream
- pecan
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 434mg | 18% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1644IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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