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Brown Butter-Pumpkin Pie Spiced Belgian Waffles

 Brown Butter Pumpkin Spice Belgium Waffles 2
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.

Brown Butter Pumpkin Spice Belgium Waffles are perfect for brunch
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 Spice Belgium Waffles are perfect for a pre holiday brunch

Print Recipe

Brown Butter-Pumpkin Pie Spiced Belgian Waffles

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Six- 6-1/2

Ingredients

  • 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

Directions

  • 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.

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