This spiced pumpkin waffle recipe is complete with brown butter maple syrup for the perfect autumnal breakfast or brunch. You can meal prep waffles and enjoy them for breakfast on busy mornings, or make the batter the night before a holiday and cook the waffles in the morning so brunch is easy!
If your family makes a big brunch on Thanksgiving or Christmas morning, this pumpkin waffle recipe is a good contender. Waffles are easy to make, and this recipe is full of festive flavor!
We start with crisp outside, fluffy inside waffles. They have the perfect amount of pumpkin, are sweetened with brown sugar, and are laced with just enough warm pumpkin spice.
And then the real gilding of the lily happens with the spiced brown butter maple syrup for drizzling on top! Talk about next-level maple syrup. We start by browning butter, adding maple syrup to sweeten it, and then flavoring it with warm spices and a hint of vanilla. It's divine.
But don't wait for a holiday morning to make this recipe!
Spiced Pumpkin Waffle Recipe Ingredients
Ingredients Explained
In this section I explain the ingredients and give substitution ideas. For the full recipe (including the ingredient amounts), see the recipe card below.
- Full-fat buttermilk - buttermilk is a classic ingredient in pancake and waffle batter; it helps make the perfect soft, fluffy, and flavorful waffles
- Pumpkin puree - we use just the right amount to add a touch of pumpkin flavor, but not weigh down the waffles; canned pumpkin is fine, but make sure it's not pumpkin pie mix
- Light brown sugar - this is our sweetener; brown sugar adds rich flavor notes of molasses as well as sweetness
- Vegetable oil - you can also use avocado oil or canola oil; in this waffle recipe we use oil instead of butter because we want our waffles crispy outside (while staying fluffy inside)
- Egg - egg acts as a binder and helps make the perfect fluffy texture
- Vanilla extract - for flavor and aroma
- Flour - we use all-purpose flour here
- Pumpkin pie spice - this warm spice mix typically contains cinnamon, ginger, nutmeg, allspice, and cloves, and pairs perfectly with the pumpkin in these spiced waffles
- Baking powder - the main leavening agent in this recipe
- Salt - so our waffles aren't bland
- Baking soda - in addition to baking powder, we use baking soda as a leavening agent because of the acidic ingredients in this recipe (buttermilk and brown sugar)
- Nonstick cooking spray - this is for the waffle maker; or you can brush on coconut oil or clarified butter (ghee)
- Pecans - this is to serve on top of the waffles for nutty flavor and crunch; you can omit it if you like, or use any type of nuts (walnuts are also delicious)
What Does Buttermilk Do In Waffles?
Buttermilk contributes to both the flavor and texture of waffles. The tangy flavor of buttermilk creates a well-balanced, multi-dimensional flavor profile (if you use plain milk instead, your waffles will taste flat or bland!). Also, the acid in buttermilk helps tenderize the flour, yielding soft waffles. Additionally, buttermilk's acidic quality reacts with the baking soda in this recipe and helps make our waffles fluffy. Essentially, buttermilk helps make the perfect waffles!
Brown Butter Maple Syrup Recipe Ingredients
Ingredients Explained
In this section I explain the ingredients and give substitution ideas. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter - you can also use salted butter and omit the added salt
- Maple syrup - please friends, only real maple syrup here
- Pumpkin pie spice - this adds warm spices to our decadent waffle syrup, and it also ties the flavor of the syrup in with the waffles
- Vanilla extract - for flavor and aroma
Step-by-Step Photo Instructions
How to Make Pumpkin Spice Waffles
Step 1: Make the Batter
- Add the buttermilk, pumpkin puree, brown sugar, oil, egg, and vanilla in a medium bowl.
- Whisk to combine.
- Add the flour, pumpkin pie spice, baking powder, salt, and baking soda.
- Whisk to combine (be careful not to over-mix, a few lumps are fine). Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight.
Step 2: Cook the Waffles
- Preheat your waffle iron according to the manufacturer’s instructions. Spray the inside with nonstick cooking spray or brush it with coconut oil. Add the waffle batter.
- Cook until crispy. (My waffle iron makes round waffles that are 7 inches in diameter, and I get 4 waffles from the recipe.)
How to Make Brown Butter Maple Syrup
- Add the butter to a small skillet over medium heat. Cook it until it turns golden brown and smells nutty, about 4 to 5 minutes, swirling the pan occasionally.
- Add the maple syrup, pumpkin pie spice, and salt, and boil 1 minute. Remove from the heat and stir in the vanilla.
Make Ahead
These waffles are even better if you make the batter the night before and let it chill in the fridge overnight (or up to 2 days).
You can also make the brown butter maple syrup up to 3 days ahead and rewarm it on the stovetop or in the microwave before serving.
Storage
Once the waffles are cooked, you can keep them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating
If you have an air fryer, this is my favorite method for reheating waffles because they get nice and crispy. I reheat them at 375F for about 4 to 5 minutes, flipping them once halfway through.
Another good way to reheat waffles is in the oven. Preheat the oven to 350F, put the waffles in a single layer on a baking tray, cover with foil, and reheat until warm, about 10 to 15 minutes. (This method works well if you're reheating multiple servings).
Otherwise, you can also reheat waffles in the microwave!
Pumpkin Waffle Recipe FAQs
Is Waffle Batter the Same as Pancake Batter?
Waffle batter and pancake batter share a lot of the same ingredients, but they aren't exactly the same. Pancakes are best made with butter, while waffles use oil for a crisp exterior and fluffy interior.
However, even though the batters are a little different, you can usually cook pancake batter in a waffle maker, and use waffle batter to make pancakes if you want!
What's the Secret to Crispy Waffles?
Here are a few tips to help make sure your waffles are crispy outside:
- Don't be tempted to swap out the oil for butter in this recipe. Oil helps make our waffles nice and crisp!
- Make sure your waffle iron is hot when you add the batter.
- Once they're cooked in your waffle iron, keep your waffles hot in a 200F oven until serving.
How Long Can You Leave Waffle Batter in the Fridge?
You can store this waffle batter covered in the fridge for up to 2 days. I find that the flavor is even better if you let the batter rest at least overnight in the fridge.
This is another reason why this pumpkin waffle recipe is perfect for holiday mornings; you can whip up the batter the night before, and just cook up the waffles in the morning!
Pancake and Waffle Recipes to Try
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Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
Ingredients
Spiced Pumpkin Waffles:
- ¾ cup full-fat buttermilk
- ½ cup pumpkin puree not pumpkin pie mix
- ¼ cup light brown sugar lightly packed
- ¼ cup vegetable oil
- 1 large egg
- ½ tablespoon pure vanilla extract
- 18 tablespoons all-purpose flour 18 tablespoons flour = 1 cup + 2 tablespoons or about 135g
- ½ tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- Nonstick cooking spray or coconut oil (for the waffle maker)
- 6 tablespoons pecans coarsely chopped
Brown Butter Maple Syrup:
- ⅓ cup unsalted butter
- ⅓ cup pure maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
For the Pumpkin Waffle Batter:
- Whisk together the buttermilk, pumpkin puree, brown sugar, oil, egg, and vanilla in a medium bowl. Add the flour, pumpkin pie spice, baking powder, salt, and baking soda, and whisk to combine (be careful not to over-mix, a few lumps are fine).
- Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight.
For the Brown Butter Maple Syrup:
- Add the butter to a small skillet over medium heat. Cook it until it turns golden brown and smells nutty, about 4 to 5 minutes, swirling the pan occasionally.
- Add the maple syrup, pumpkin pie spice, and salt, and boil 1 minute.
- Remove from the heat and stir in the vanilla.
To Make the Waffles:
- Preheat your waffle iron according to the manufacturer’s instructions. Spray the inside with nonstick cooking spray or brush it with coconut oil. Add the waffle batter and cook until crispy. (My waffle iron makes waffles 7 inches in diameter, and I get 4 waffles from the recipe.)
To Serve:
- Serve the waffles garnished with pecans along with the syrup to drizzle on top.
Faith's Tips
- Make-Ahead: These waffles are even better if you make the batter the night before and let it chill in the fridge overnight (or up to 2 days). You can also make the brown butter maple syrup up to 3 days ahead and rewarm it on the stovetop or in the microwave before serving.
- Storage: Once the waffles are cooked, you can keep them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheating: There are several methods you can use to reheat waffles.
- Air Fryer: This is my favorite method for reheating waffles because they get nice and crispy. I reheat them at 375F for about 4 to 5 minutes, flipping them once halfway through.
- Oven: Preheat the oven to 350F, put the waffles in a single layer on a baking tray, cover with foil, and reheat until warm, about 10 to 15 minutes. (This method works well if you're reheating multiple servings).
- Microwave: Otherwise, you can also reheat waffles in the microwave!
Nutrition
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