Who doesn't love weekend breakfast? For me there is no rushing getting the kids ready for the bus (which comes early), I have time for several cups of coffee and to make something a little more substantial than just toast and bacon.
Belgian waffles are one of my absolute favorite breakfast dishes. This particular recipe is sweet and cake-like, it doesn't get those crispy, hard edges some waffles are known for. Overall it is just so, so good. I promise the whole family will love them.
Adding brown butter really gave this waffle a whole other layer of nutty complexity. If you have never browned butter, it is a process that turns the milk solids and salt particles in the butter, brown and cooks out any water. It changes the flavor of a dish, savory or sweet, into something really special. Try it in your homemade chocolate chip cookies, they will never be the same.
I am often asked if I love my waffle maker and I do! This recipe will make six, 6-1/2" waffles when using that waffle maker. They are the perfect size to serve as an entree.
I also used vanilla bean paste in my waffles but you can use vanilla extract too. I just prefer the paste to extract these days. It has a much better flavor and I love the little specks of vanilla in my food.
Brown Butter-Pumpkin Pie Spiced Belgian Waffles
- 1 cup butter
- 2 cups all-purpose flour
- 1 cup sugar
- 3-1/2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 2 large eggs, separated, room temperature
- 1-1/2 cups whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
- maple syrup
- In a large saucepan, melt butter over medium-low heat and cook, stirring constantly, until butter foams (it gets really foamy), then browns (do not burn) 5-8 minutes. Remove from heat and let cool down.
- In a large bowl, combine flour, sugar, baking powder and pumpkin pie spice. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into the dry ingredients just until combined. Using a stand mixer beat egg whites until stiff peaks form; fold into batter.
- Add batter to a preheated waffle iron and cook according to manufacturer's directions until golden brown. Serve with more butter and maple syrup.
- Make this batter the night before and refrigerate until the morning.
Two Years Ago: Chicken Salad with Avocado Dressing
Four Years Ago: Make Ahead Turkey (Thanksgiving) Gravy
Five Years Ago: Lazy Taxpayer's Bipartisan Burger