- 6
- 5 mins
- 35 mins
Ingredients
- 6 tablespoons unsalted butter
- 2 1/2 cups Gold Medal whole wheat flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs, beaten
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 cup canned solid-pack pumpkin
- Brown Butter Buttermilk SYRUP, for serving
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Preparation
Step 1
1. Preheat waffle iron. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
2. In a medium bowl, whisk together flour, brown sugar, baking powder, soda, salt, and spices.
3. In a large bowl, whisk together eggs, buttermilk, vanilla, pumpkin, and browned butter. Whisk in dry ingredients just until smooth.
4. Spray hot waffle iron with cooking spray and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Continue making waffles until batter is gone. Keep waffles warm in a 250 degree F oven. Serve warm with Brown Butter Buttermilk Syrup, if desired.
Note-these waffles freeze well. Cool completely and put in a freezer bag! Pop them in the toaster to reheat!
SYRUP:
1. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind.
2. Combine browned butter, sugar, and buttermilk in a large saucepan. Heat over medium heat and whisk together until sugar dissolves. When butter mixture starts to boil, carefully whisk in the baking soda and vanilla. The mixture will bubble up, so make sure you use a large saucepan. Serve with waffles, pancakes, or French toast.
Note-syrup will keep in the refrigerator for up to 2 weeks. Reheat before serving