You will most likely see many breakfast recipes on this blog even though it is mainly a dessert blog. I LOVE breakfast just as much as dessert, probably because it is easy to get away with eating dessert for breakfast. I mean, pancakes are really just an acceptable way of eating cake for breakfast, especially when you put m&m’s in them!
I needed to use up the extra pumpkin I had leftover from baking and decided to try this brown butter pumpkin waffle recipe. I’ve seen many recipes that call for browned butter, but I haven’t tried any until now. It always seemed like an unnecessary step that just added time to the baking process. I was definitely wrong because the browned butter added such an amazing flavor to these waffles! Browning the butter creates a nutty flavor that pairs perfectly with the pumpkin and mixture of fall spices.
If you are wondering what browned butter is, it involves cooking the butter until it has a golden appearance. Butter burns easily, so it is important to cook it over a low heat while watching it very closely.
The full recipe makes about 10 waffles, so unless you are cooking for a large group or want to freeze the rest, I recommend cutting it in half. The original recipe calls for buttermilk, but I almost always improvise since I rarely have buttermilk on hand. A great tip is that 1 cup of milk mixed with 1 tablespoon of lemon juice can always be substituted for 1 cup of buttermilk. Kind of changed my life when I learned that!!
I do have to warn you that these waffles are on the sweet side, but if you don’t feel like eating them for breakfast, they make a perfect late night snack! They also freeze really well, so you can easily pop one in the oven whenever a waffle craving strikes! So much better than store bought waffles!
Brown Butter Pumpkin Waffles
2 1/2 cups white whole wheat flour
6 Tbsp. unsalted butter
1/3 cup packed light brown sugar
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
4 large eggs, beaten
2 cups buttermilk
1 tsp. vanilla extract
1 cup canned pumpkin
Preheat a waffle iron and melt the butter over medium-low heat in a small saucepan. Continue cooking until the butter turns golden brown, swirling occasionally so that it doesn’t burn. Use a large spoon to skim the foam off of the top and then pour the butter into a separate dish to cool.
Whisk together the flour, brown sugar, baking powder, baking soda, salt and spices in a medium bowl. In a large bowl combine the buttermilk, eggs, vanilla, pumpkin and butter.
Add the dry ingredients to the wet ingredients and mix until combined. Spray the waffle iron with cooking spray and spoon the batter into the waffle iron. Continue this process until you have used all of the batter.
Source: Adapted from Two Peas and their Pod