Brown butter Pumpkin whole wheat waffles

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

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!


Serving Size: 9 big waffles

Number of Servings: 9

Recipe submitted by SparkPeople user SOAPSTRESS1.