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Brown Butter Pumpkin Waffles with Maple Mascarpone

Brown Butter Pumpkin Waffles with Maple Mascarpone

Updated October 28, 2026

Crisp-edged, tender pumpkin waffles made with nutty brown butter and warm spices, topped with maple-sweetened mascarpone.

Waffle irons vary; the first waffle is your test. Adjust how much batter you use and the cooking time from there. Make sure you buy plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.

Before you start: take the mascarpone out of the fridge to soften; set a wire rack on a sheet pan in the oven and heat it to 200°F to keep waffles warm. Short on time? Skip browning and just melt the butter; the waffles will still be good, just less nutty.

Cook time
59 min
Rating
…

Ingredients

Scale
Measurement units
  • 6 tbsp unsalted butter
  • 1 ¾ cups all-purpose flour
  • 3 tbsp light brown sugar (packed)
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 8 oz mascarpone (room temperature)
  • 4 tbsp pure maple syrup (divided)
  • 1 tbsp vegetable oil (for the waffle iron)

Instructions

Brown the butter
Melt butter (6 tbsp) in a small saucepan over medium heat. Keep cooking, swirling the pan, until it foams and the bits on the bottom turn golden brown and smell nutty, about 4 minutes.
Pour it into a small bowl, scraping in the browned bits, and let it cool while you mix the rest.
Equipment: small saucepan
Whisk the dry ingredients
In a large bowl, whisk flour (1 ¾ cups), brown sugar (3 tbsp), baking powder (2 tsp), cinnamon (1 ½ tsp), ginger (½ tsp), nutmeg (¼ tsp) and salt (½ tsp).
Equipment: 2 mixing bowls and a whisk
Mix the wet ingredients
In a second bowl, whisk eggs, pumpkin puree (1 cup), milk (1 cup) and vanilla (1 tsp) until smooth.
Whisk in the cooled brown butter and all its browned bits.
Equipment: 2 mixing bowls and a whisk
Make the batter and heat the iron
Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains. A few lumps are fine.
Turn on the waffle iron and let the batter rest while it heats, about 5 minutes.
Equipment: waffle iron
Make the maple mascarpone
In a small bowl, stir mascarpone (8 oz) with maple syrup (2 tbsp) until smooth and spreadable. Don't beat hard or it can turn grainy.
Cook the waffles
Brush the hot iron lightly with oil (1 tbsp), re-brushing between waffles as needed.
Pour in enough batter to cover about two-thirds of the grid, close the lid and cook until the waffle is deep golden and the steam has mostly stopped, about 4 minutes.
Move each waffle to the rack in the 200°F oven and repeat with the remaining batter.
Equipment: waffle iron, wire rack and sheet pan
Serve
Top each warm waffle with a spoonful of maple mascarpone and drizzle with maple syrup (2 tbsp).

Tomorrow's Meal

Pumpkin Waffle Breakfast Sandwiches

Leftover waffles crisped in a buttered skillet and stacked with a fried egg and browned sausage patty.

You'll need to pick up:

2 breakfast sausage patties2 eggs1 tbsp buttermaple syrup for drizzling

Quick overview:

  1. 1.Brown the sausage patties in a skillet over medium heat until cooked through to 160°F, then set aside
  2. 2.Melt the butter in the same skillet and crisp 4 leftover waffles 1 to 2 minutes per side
  3. 3.Fry the eggs in the skillet to your liking
  4. 4.Sandwich a patty and an egg between two waffles and drizzle with maple syrup

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