Brown Butter Pumpkin Waffles
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 3 tablespoons light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Brown the Butter: Place the butter in a small saucepan over medium heat. Melt the butter, then continue to cook, whisking constantly. The butter will foam up and then develop small brown bits at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately and pour it into a small bowl to cool slightly.
- Step 2: Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar left in the mixture to ensure an even texture.
- Step 3: Mix the Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, milk, eggs, and vanilla extract until smooth. Slowly drizzle in the slightly cooled brown butter while whisking constantly to incorporate it fully into the wet mixture.
- Step 4: Combine the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and actually help keep the waffles light and fluffy.
- Step 5: Cook the Waffles: Preheat your waffle iron according to the manufacturer’s instructions and grease it lightly with cooking spray or a little butter. Pour the recommended amount of batter onto the hot iron. Cook until the waffles are golden brown and crisp on the edges. Repeat with the remaining batter until finished.
Find it online: https://www.yucolor.com/breakfast/brown-butter-pumpkin-waffles/