Pumpkin Spice Waffles with Maple Syrup Recipe

The Best Pumpkin Spice Waffles with Maple Syrup Recipe

I just made a batch of these pumpkin spice waffles this morning, and my kitchen still smells like a cozy autumn dream. The texture is just perfect—crispy on the outside but so light and fluffy inside.

They are surprisingly simple to whip up, making them ideal for a special weekend brunch or even a festive holiday breakfast. If you enjoy creating delicious meals, you should also explore our guide for the Veggie Packed Breakfast Tacos Recipe for another amazing dish.

Additional Tips for Making this Recipe Better

Having made these waffles a few times, I’ve picked up some tricks to make them even more spectacular.

• Rest the Batter Overnight: I can’t stress this enough. Chilling the batter overnight truly deepens the spice flavor and results in a much more tender waffle. It also makes morning prep a breeze.
• Don’t Over-mix: Seriously, a few lumps are your friend. Over-mixing develops the gluten in the flour, which can lead to tough, chewy waffles instead of light, fluffy ones.
• Keep Waffles Warm: To ensure everyone gets a warm, crispy waffle, I preheat my oven to 200°F (93°C) and place the cooked waffles on a wire rack inside until ready to serve. This prevents them from getting soggy.
• Watch the Butter Carefully: When browning the butter for the syrup, stay close and watch it. It can go from perfectly nutty to burnt in just a few seconds.

Variations to Try

One of the best things about this recipe is how easily you can adapt it. If you’re looking for other breakfast or dinner recipes, you can also explore our collection for more ideas.

• Dairy-Free: Substitute the buttermilk with a dairy-free alternative like almond milk mixed with a teaspoon of lemon juice or vinegar. Use a plant-based butter for the syrup.
• Gluten-Free: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend for an easy gluten-free version.
• Flavor Add-ins: Mix in a ½ cup of chocolate chips, dried cranberries, or toasted coconut flakes to the batter for a different flavor profile.
• Different Nuts: If you don’t have pecans, walnuts or sliced almonds work beautifully as a topping.

Equipment You Need

You don’t need much to make this recipe, but a few key tools will ensure success.

• Waffle Iron: The star of the show for cooking the waffles to crispy perfection.
• Mixing Bowls: You’ll need at least one medium bowl for mixing the batter.
• Whisk: For combining the wet and dry ingredients without over-mixing.
• Small Skillet: Essential for browning the butter and making the maple syrup.
• Measuring Cups and Spoons: For accurate measurement of all ingredients.

How to Serve Pumpkin Spice Waffles with Maple Syrup

Presentation can elevate this simple breakfast into a memorable meal.

• Classic Stack: Serve a stack of two or three waffles on a warm plate.
• Generous Drizzle: Drizzle the warm brown butter maple syrup generously over the top.
• Add a Garnish: Sprinkle with chopped pecans and a light dusting of powdered sugar or extra pumpkin pie spice. For an extra decadent dessert-for-breakfast feel, add a dollop of whipped cream.
• Dessert Twist: For a truly special treat, serve a waffle with a scoop of vanilla ice cream. It pairs surprisingly well, much like our popular Peanut Butter Banana Overnight Oats Recipe.

Calories Count

Here is the approximate nutritional information per serving.

• Calories: 337 kcal
• Carbohydrates: 33g
• Protein: 4g
• Fat: 21g
• Sugar: 17g
• Sodium: 290mg

How to Store Pumpkin Spice Waffles

These waffles are great for making ahead. Here’s how to store them properly.

• Refrigerating: Store leftover cooked waffles in an airtight container in the fridge for up to 3 days.
• Freezing: For longer storage, freeze waffles in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll last for up to 3 months.
• Reheating: Reheat refrigerated or frozen waffles in a toaster, oven, or air fryer at 375°F (190°C) for 4-5 minutes until they are warm and crispy again.

Why You’ll Love This Recipe

There are so many reasons to adore these spiced pumpkin waffles. Here are just a few:

• Perfect Autumn Flavor: They capture the cozy essence of fall with pumpkin and warm spices.
• Incredible Texture: You get the ideal combination of a crispy outside and a light, fluffy inside.
• Make-Ahead Friendly: The batter is even better when made the night before, making holiday or weekend breakfasts stress-free.
• Amazing Syrup: The brown butter maple syrup is a game-changer and takes these waffles to a whole new level.

More About This Waffle Recipe

The secret to truly crispy waffles lies in using oil instead of butter in the batter and ensuring your waffle iron is properly preheated.

Don’t be tempted to open the waffle iron too early. Most modern machines have an indicator light that tells you when they are done, so trust the process. Letting the batter rest is another non-negotiable step.

It allows the flour to fully absorb the liquid, which is key to achieving a tender crumb. This small amount of patience pays off with perfectly textured waffles every single time.

Ben Carraoli

Pumpkin Spice Waffles with Maple Syrup Recipe

I just made a batch of these pumpkin spice waffles this morning, and my kitchen still smells like a cozy autumn dream. The texture is just perfect—crispy on the outside but so light and fluffy inside.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Course: Breakfast

Calories: 337

Ingredients Method

Ingredients

  

• For the Spiced Pumpkin Waffles:
• ¾ cup full-fat buttermilk – The acid in buttermilk reacts with the leavening agents to create an incredibly tender and fluffy waffle.
• ½ cup pumpkin puree – Use pure pumpkin puree not pumpkin pie filling, for authentic flavor without added sugar.
• ¼ cup light brown sugar – This adds a hint of molasses flavor that pairs beautifully with the pumpkin and spices.
• ¼ cup vegetable oil – Oil is the secret to a crispy exterior so don’t substitute it with butter.
• 1 large egg – This acts as a binder holding everything together and contributing to the waffle’s structure.
• ½ tablespoon pure vanilla extract – A splash of vanilla enhances all the other warm flavors in the batter.
• 1 cup + 2 tablespoons all-purpose flour – Provides the perfect structure for light yet sturdy waffles.
• ½ tablespoon pumpkin pie spice – The signature warm spice blend that makes these waffles so comforting.
• 1 teaspoon baking powder – The primary leavening agent that helps the waffles rise and become airy.
• ½ teaspoon salt – Balances the sweetness and enhances the overall flavor profile.
• ¼ teaspoon baking soda – Works with the buttermilk to provide extra lift.
• Nonstick cooking spray – Essential for preventing the batter from sticking to your waffle iron.
• 6 tablespoons coarsely chopped pecans – An optional but highly recommended topping for a nutty crunch.
• For the Brown Butter Maple Syrup:
• ⅓ cup unsalted butter – Using unsalted butter gives you full control over the saltiness of the syrup.
• ⅓ cup pure maple syrup – Always use real maple syrup for the best most authentic flavor.
• ½ teaspoon pumpkin pie spice – Ties the syrup’s flavor directly to the waffles for a cohesive taste.
• ¼ teaspoon salt – A little salt makes the sweet and nutty flavors pop.
• 1 teaspoon pure vanilla extract – Adds a final layer of aromatic warmth to the syrup.

Method

 

1. First, grab a medium-sized bowl and combine all the wet ingredients. Whisk together the buttermilk, pumpkin puree, light brown sugar, vegetable oil, egg, and vanilla extract until they are well blended. A smooth consistency here ensures the flavors are evenly distributed from the start.
2. Next, add the dry ingredients directly into the bowl with the wet mixture. Sprinkle in the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda. Whisk everything together just until combined. Be careful not to over-mix; a few small lumps are perfectly fine.
3. Once mixed, cover the bowl with plastic wrap and place it in the refrigerator. Let the batter chill for at least two hours, or even overnight. This resting period is crucial; it helps the gluten relax and the spices infuse, resulting in more tender and flavorful waffles.
4. While the batter chills, prepare the syrup. Add the unsalted butter to a small skillet over medium heat. Cook, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma, which should take about 4 to 5 minutes.
5. Once the butter is browned, carefully add the maple syrup, pumpkin pie spice, and salt to the skillet. Bring the mixture to a boil for one minute. Remove it from the heat and stir in the vanilla extract. This syrup is the perfect finishing touch.
6. Preheat your waffle iron according to its instructions. Once hot, spray it with nonstick cooking spray. Pour the chilled batter onto the iron, close the lid, and cook until the waffles are golden brown and crispy. Repeat this process with the remaining batter.