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Pumpkin Spice Waffles with Maple Syrup Recipe
Ben Carraoli

Pumpkin Spice Waffles with Maple Syrup Recipe

I just made a batch of these pumpkin spice waffles this morning, and my kitchen still smells like a cozy autumn dream. The texture is just perfect—crispy on the outside but so light and fluffy inside.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Breakfast
Calories: 337
Ingredients Method

Ingredients
  

  • For the Spiced Pumpkin Waffles:
  • ¾ cup full-fat buttermilk - The acid in buttermilk reacts with the leavening agents to create an incredibly tender and fluffy waffle.
  • ½ cup pumpkin puree - Use pure pumpkin puree not pumpkin pie filling, for authentic flavor without added sugar.
  • ¼ cup light brown sugar - This adds a hint of molasses flavor that pairs beautifully with the pumpkin and spices.
  • ¼ cup vegetable oil - Oil is the secret to a crispy exterior so don't substitute it with butter.
  • 1 large egg - This acts as a binder holding everything together and contributing to the waffle's structure.
  • ½ tablespoon pure vanilla extract - A splash of vanilla enhances all the other warm flavors in the batter.
  • 1 cup + 2 tablespoons all-purpose flour - Provides the perfect structure for light yet sturdy waffles.
  • ½ tablespoon pumpkin pie spice - The signature warm spice blend that makes these waffles so comforting.
  • 1 teaspoon baking powder - The primary leavening agent that helps the waffles rise and become airy.
  • ½ teaspoon salt - Balances the sweetness and enhances the overall flavor profile.
  • ¼ teaspoon baking soda - Works with the buttermilk to provide extra lift.
  • Nonstick cooking spray - Essential for preventing the batter from sticking to your waffle iron.
  • 6 tablespoons coarsely chopped pecans - An optional but highly recommended topping for a nutty crunch.
  • For the Brown Butter Maple Syrup:
  • ⅓ cup unsalted butter - Using unsalted butter gives you full control over the saltiness of the syrup.
  • ⅓ cup pure maple syrup - Always use real maple syrup for the best most authentic flavor.
  • ½ teaspoon pumpkin pie spice - Ties the syrup's flavor directly to the waffles for a cohesive taste.
  • ¼ teaspoon salt - A little salt makes the sweet and nutty flavors pop.
  • 1 teaspoon pure vanilla extract - Adds a final layer of aromatic warmth to the syrup.

Method
 

  1. First, grab a medium-sized bowl and combine all the wet ingredients. Whisk together the buttermilk, pumpkin puree, light brown sugar, vegetable oil, egg, and vanilla extract until they are well blended. A smooth consistency here ensures the flavors are evenly distributed from the start.
  2. Next, add the dry ingredients directly into the bowl with the wet mixture. Sprinkle in the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda. Whisk everything together just until combined. Be careful not to over-mix; a few small lumps are perfectly fine.
  3. Once mixed, cover the bowl with plastic wrap and place it in the refrigerator. Let the batter chill for at least two hours, or even overnight. This resting period is crucial; it helps the gluten relax and the spices infuse, resulting in more tender and flavorful waffles.
  4. While the batter chills, prepare the syrup. Add the unsalted butter to a small skillet over medium heat. Cook, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma, which should take about 4 to 5 minutes.
  5. Once the butter is browned, carefully add the maple syrup, pumpkin pie spice, and salt to the skillet. Bring the mixture to a boil for one minute. Remove it from the heat and stir in the vanilla extract. This syrup is the perfect finishing touch.
  6. Preheat your waffle iron according to its instructions. Once hot, spray it with nonstick cooking spray. Pour the chilled batter onto the iron, close the lid, and cook until the waffles are golden brown and crispy. Repeat this process with the remaining batter.