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.
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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
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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Cathy, your Belgian waffles look marvelous! We haven’t made our favorite Fall waffles yet this season and I can’t wait to try your recipe using brown butter. Thanks for sharing, girl. Pinned!
Love these, Cathy! Browned butter for ALL THE THINGS is my motto. 🙂
I need more brown butter in my life, I’m going to try these this weekend! Thanks for sharing.
This looks so delicious and the perfect warm, fall breakfast!
I need to get a better waffle maker! I love Belgian waffles and these look so, so good!
These look soooo awesome!
Weekend breakfasts are simply the best! I personally have more time to cook and put everything together that I would like to eat. A good waffle with a sauce will never fail.
when you are posting these tempting recipes, remember I am really only about 20 minutes away… 😉
these sound AMAZING, and I know the brown butter makes a huge difference!
Just looking at these waffles has me swooning in a major way!!! Just too good to be true 😉
OH MY GOODNESS!!! This must be actioned immediately! And go team waffle!
Why haven’t I added brown butter to waffles yet? Genius! And our Breville has been acting up, so I may be taking you up on your recommendation!
This would make an excellent fall weekend breakfast.
Brown butter for breakfast, awesome! Brown butter just makes everything so much better!
you had me at the title of these! YUM!