Pumpkin Waffles with Cinnamon Maple Syrup Tell a Friend

Rate this recipe:

Pumpkin Waffles with Cinnamon Maple Syrup 1 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Cinnamon Maple Syrup
  • 1 cups - pure maple syrup
  • 1 - cinnamon stick
  • Pumpkin Waffles
  • 1 1/2 cups - all-purpose flour
  • 1 cups - white whole wheat flour, such as King Arthur
  • 1 teaspoons - baking soda
  • 1/2 teaspoons - salt
  • 2 cups - buttermilk
  • 1 cups - canned packed pumpkin
  • 4 - eggs, beaten
  • 1/3 cups - packed brown sugar
  • 1/4 cups - unsalted butter, melted
  • Directions:

    Heat waffle iron according to manufacturer's directions. In a small lidded pot over medium heat, combine maple syrup and cinnamon stick. Cook, uncovered, until it stems (do not boil). Turn off heat, cover, and let stand 15 minutes. If not serving immediately, transfer to an airtight container with cinnamon stick. Cool; refrigerate until ready to use.

    Whisk together both flours, baking soda and salt. In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter. Stir dry mixture into wet mixture until smooth.

    Coat waffle iron with nonstick cooking spray; cook waffles according to manufacturer's directions.

    If not immediately serving, cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles. To serve: Toast frozen waffles and reheat syrup.

    Brief Description

    Fall flavors blend perfectly with these amazing pumpkin waffles topped off with cinnamon infused maple syrup.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 5 min


    Family Circle

    Posted By:


    Posted On:

    October 27, 2013

    Print Recipe

    Speak Your Mind