it is officially fall. the weather is getting cooler and pinterest is filling up with pumpkin and apple recipes. yay! i’ve said it before, fall is my favorite time of the year. well fall and spring are my favorite seasons. i don’t tend to do very well in extreme cold or heat so winter and summer are definitely not contenders for my favorite time of the year.
i am so excited to make my first pumpkin recipe of the season. i have been addicted to making waffles and i can’t wait to share all of the new waffle recipes i’ve found and tried out. the first one i’m going to share are these whole wheat brown butter pumpkin waffles. wow that’s a mouthful. but i think it’s important to highlight what makes these waffles so special in its name. the whole wheat makes the waffles nice and substantial and the brown butter adds a wonderful layer of toasted goodness. p.s. i wish i could bottle the smell of brown butter. it is just to die for!
oh you should know that this recipe makes a TON of waffles. i filled a whole gallon size bag with waffles and then still had more left over. but this is not a problem at all because i am looking forward to having these waffles for breakfast everyday this week (and probably all next week too). i keep my waffles in the freezer and then just heat them up in the toaster in the morning. homemade waffles on a weekday morning are definitely a treat.
the original recipe calls for a lovely brown butter buttermilk syrup that i’m sure is delicious, but i’ll be enjoying my waffles with a little drizzle of real maple syrup. i think either way, you will be glad you made these whole wheat brown butter pumpkin waffles. savor the amazing smell as these waffles bake and then indulge in the pumpkin-y, cinnamon/clove/ginger/nutmeg spice-y, brown butter-y gloriousness that is these pumpkin waffles.
start by making the brown butter. all you need to do is put the butter in a small saucepan and heat it over medium heat. the butter will melt and then start to brown after a few minutes. when it smells sweet and nutty you know your brown butter is ready.
pour the brown butter into a bowl to stop the cooking and keep it from burning. then skim off the foam and set it aside to cool slightly.
in a medium bowl, combine the whole wheat flour, brown sugar, baking soda and powder, salt, cinnamon, ginger, nutmeg, and ground cloves.
now in a large bowl, add the eggs, pumpkin, buttermilk, vanilla, and brown butter. mix to combine.
pour the dry ingredients into the bowl with the wet ingredients. whisk until just combined – be careful not to overmix.
the batter is ready.
bake the waffles according to your waffle iron’s instructions. for our waffle maker, i need to pour 1 cup of batter on to the iron…
then bake for 5 minutes.
ta da! the waffle is done!
cool the waffles on a wire rack to keep them from getting soggy.
a tip: use clean kitchen shears to cut the waffles. also if you plan on freezing and then toasting to reheat, trim the edges to keep them from burning.
hope you enjoy these whole wheat brown butter pumpkin waffles! coming soon… cinnamon chip and cornmeal & chive waffles!