Why You’ll Love This Recipe
I like how these waffles combine pumpkin, cider, and spices into one comforting dish that feels seasonal and special. The batter is easy to mix up, and letting it rest gives the waffles the perfect texture. The salted maple butter adds a decadent finish that makes these waffles taste like something I’d order at a café.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 tablespoons salted butter
1 cup pumpkin puree
1 1/2 cups spiced apple cider
2 large eggs
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Salted Maple Butter
6 tablespoons salted butter
1/2 cup maple syrup
1 pinch flaky sea salt
Directions
I start by browning 6 tablespoons of butter in a medium pot over medium heat, stirring often until it smells nutty and toasted, about 2–3 minutes. I pour the browned butter into a large mixing bowl.
I whisk in the pumpkin puree, apple cider, eggs, maple syrup, and vanilla extract until smooth. Then I add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. I stir just until combined—the batter should be a little lumpy. I let the batter rest for about 10 minutes.
While the batter rests, I make the salted maple butter by mixing the remaining butter, maple syrup, and a pinch of flaky sea salt in a small bowl.
I preheat my waffle iron and cook the waffles according to the manufacturer’s instructions. I serve them warm, topped with salted maple butter and extra maple syrup.
Servings and Timing
This recipe makes about 6 servings. It takes 15 minutes to prepare, 10 minutes to cook, and is ready in 25 minutes total.
Variations
Sometimes I stir chopped pecans or walnuts into the batter for crunch. I also like sprinkling chocolate chips into the waffles for a sweeter version. For a lighter twist, I swap half the flour with whole wheat flour.
Storage/Reheating
I store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the toaster or oven until crisp. They also freeze well—I let them cool, then store them in freezer bags for up to 2 months. I reheat frozen waffles directly in the toaster.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I use homemade pumpkin puree as long as it’s well-drained and smooth.
Do I have to brown the butter?
No, but I love the nutty flavor it adds to the waffles.
Can I make these waffles dairy-free?
Yes, I use plant-based butter and nondairy milk in place of cider for a different spin.
What if I don’t have spiced cider?
I use regular apple cider and add a pinch of extra cinnamon, nutmeg, and cloves.
Can I make pancakes instead of waffles?
Yes, the batter works for pancakes—just cook on a griddle until golden.
Can I prepare the batter the night before?
Yes, but I stir it before cooking since it may thicken slightly in the fridge.
Can I skip the salted maple butter?
Yes, but it makes the waffles extra special. Regular butter and syrup work fine too.
How do I keep the waffles warm while cooking batches?
I place them on a baking sheet in a 200°F oven until ready to serve.
Can I add fruit to the batter?
Yes, diced apples or pears make a great addition.
What’s the best way to freeze waffles?
I freeze them in a single layer on a baking sheet, then transfer to freezer bags.
Conclusion
These cider pumpkin waffles with salted maple butter are a fall breakfast I always look forward to making. With their warm spices, soft texture, and sweet-salty topping, they’re comforting, flavorful, and perfect for cozy mornings.
