Crisp-exterior, tender pumpkin waffles enriched with brown butter and topped with lightly sweetened maple mascarpone cream.
Brown the butter 2–3 minutes before use; let cool slightly so it does not scramble eggs when combined. Do not overmix batter after combining wet and dry ingredients; lumps are acceptable and yield tender waffles.
Preheat waffle iron for 3–5 minutes; oil or butter lightly between waffles to prevent sticking. Mascarpone must be at room temperature to blend smoothly with maple syrup.
Ingredients
Scale
Measurement units
- 6 tbsp unsalted butter (for browning)
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup whole milk
- 2 tbsp granulated sugar
- 8 oz mascarpone cheese
- 3 tbsp pure maple syrup (divided: 2 tbsp for mascarpone, 1 tbsp for serving)
- 1 tsp vanilla extract
Ingredients
Scale
Measurement units
- 6 tbsp unsalted butter (for browning)
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup whole milk
- 2 tbsp granulated sugar
- 8 oz mascarpone cheese
- 3 tbsp pure maple syrup (divided: 2 tbsp for mascarpone, 1 tbsp for serving)
- 1 tsp vanilla extract
Instructions
Brown the butter
Melt unsalted butter (6 tablespoon) in a small saucepan over medium heat, stirring occasionally.
Continue cooking until the milk solids turn golden brown and the butter smells nutty, about 2–3 minutes more.
Pour into a small bowl and let cool for 5 minutes.
Equipment: small saucepan, large mixing bowl, medium mixing bowl
Mix dry ingredients
Whisk together all-purpose flour (1 ¾ cup), baking powder (2 teaspoon), 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, and salt (½ teaspoon) in a large mixing bowl.
Equipment: large mixing bowl, whisk, medium mixing bowl
Combine wet ingredients
In a medium mixing bowl, whisk together large eggs until pale, about 1 minute.
Add pumpkin puree (1 cup), whole milk (½ cup), granulated sugar (2 tablespoon), and vanilla extract (1 teaspoon); whisk until smooth.
Stir in the cooled brown butter until fully incorporated.
Equipment: medium mixing bowl, whisk, large mixing bowl
Make the batter
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
Prepare maple mascarpone
In a small bowl, whisk together 8 oz room-temperature mascarpone cheese (8 oz) and pure maple syrup (2 tablespoon) until smooth and spreadable.
Equipment: whisk, large mixing bowl, medium mixing bowl
Cook the waffles
Preheat the waffle iron for 3–5 minutes until hot.
Lightly oil or butter the waffle iron plates.
Pour about 0.5 cup batter into the center of the waffle iron and close the lid.
Cook until the exterior is deep golden brown and crisp, 4–5 minutes; the waffle should release easily from the iron.
Transfer to a plate and repeat with remaining batter, oiling the iron between waffles.
Equipment: waffle iron
Serve
Top each warm waffle with a generous dollop of maple mascarpone and drizzle with the remaining 1 tbsp pure maple syrup.
Equipment: waffle iron
Before you cook
Cook notes
- • Brown the butter 2–3 minutes before use; let cool slightly so it does not scramble eggs when combined.
- • Do not overmix batter after combining wet and dry ingredients; lumps are acceptable and yield tender waffles.
- • Preheat waffle iron for 3–5 minutes; oil or butter lightly between waffles to prevent sticking.
- • Mascarpone must be at room temperature to blend smoothly with maple syrup.
- • Waffles are best served immediately but can be held warm on a baking sheet in a 200°F oven for up to 10 minutes.
- • For deeper brown butter flavor, cook butter until solids are dark golden and nutty-smelling, but do not let them burn.
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