I have to tell you, making these Pumpkin Spice Waffles with Maple Syrup Recipe felt like capturing autumn on a plate. The warm spices fill the kitchen, and the golden waffles smell irresistible right as they come off the iron.

I loved how fluffy yet perfectly textured they turned out, soaking up that sweet maple syrup beautifully. Every bite felt cozy and comforting, like a homemade hug. If you love seasonal flavors, you might also enjoy The Best Fudgy Red Velvet Brownies Recipe for a decadent dessert after brunch.

Ingredients

Here’s everything you’ll need to make these waffles perfectly every time. I’ve added tips for why each ingredient matters.

All-purpose flour – 2 cups (gives the waffles structure while keeping them light; don’t use self-rising flour as it can change the texture)
Pumpkin puree – 1 cup (use pure pumpkin, not pumpkin pie filling, for natural flavor and moist waffles)
Brown sugar – ½ cup (adds deep caramel-like sweetness and enhances autumn spices)
Baking powder – 2 teaspoons (helps the waffles rise nicely for a fluffy texture; make sure it’s fresh)
Baking soda – ½ teaspoon (reacts with the pumpkin’s acidity to create a tender crumb)
Ground cinnamon – 1 teaspoon (provides the classic pumpkin spice flavor; freshly ground tastes best)
Ground nutmeg – ½ teaspoon (adds warmth without overpowering the waffle)
Ground ginger – ¼ teaspoon (brings a subtle kick and complements the pumpkin perfectly)
Salt – ¼ teaspoon (balances sweetness and enhances all the spices)
Eggs – 2 large (bind the ingredients and contribute to a light, fluffy texture; room temperature works best)
Milk – 1 cup (whole milk makes the waffles richer, but plant-based milk works too)
Melted butter – ½ cup (adds flavor and helps create a crisp exterior; unsalted is preferred)
Vanilla extract – 1 teaspoon (enhances all other flavors and adds a sweet, fragrant aroma)

Note: Serves 4–6 depending on portion size

Variations

You can tweak this recipe to suit your taste or dietary needs:

Dairy-free: Replace milk with almond, oat, or soy milk, and use coconut oil instead of butter.
Sugar-free: Substitute brown sugar with coconut sugar or a low-glycemic sweetener.
Flavor add-ins: Toss in chocolate chips, chopped pecans, or a swirl of cream cheese for extra indulgence, or try something fun like Peanut Butter Rice Krispie Treats Recipe for a sweet, crunchy option.
Gluten-free: Use a 1:1 gluten-free flour blend, but check the texture and add a little extra liquid if needed.

Cooking Time

Here’s how long this recipe takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 25–30 minutes

Equipment You Need

Here’s what I used to make these waffles:

Waffle iron – for perfectly shaped, crispy waffles
Mixing bowls – one for wet ingredients, one for dry
Whisk – for smooth, lump-free batter
Measuring cups and spoons – for accurate ingredient quantities
Spatula – to fold ingredients gently and remove waffles

How to Make Pumpkin Spice Waffles with Maple Syrup Recipe

Prepare the Dry Ingredients

I start by mixing all the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and spices. Whisking them together ensures the flavors are evenly distributed. This makes the waffles taste consistent in every bite.

Mix the Wet Ingredients

In a separate bowl, I combine pumpkin puree, brown sugar, eggs, milk, melted butter, and vanilla extract. Whisk until smooth and creamy. The mixture should be thick but pourable.

Combine Wet and Dry Ingredients

I gently fold the dry ingredients into the wet mixture. I try not to overmix to keep the waffles fluffy. The batter should be slightly lumpy—that’s perfect.

Preheat and Grease the Waffle Iron

I preheat my waffle iron and lightly brush it with butter or spray it with nonstick spray. This prevents sticking and helps create golden-brown waffles.

Cook the Waffles

I pour enough batter to cover the iron’s surface without overflowing. Close the lid and cook for 4–5 minutes or until golden brown. I always check the edges for crispiness.

Serve with Maple Syrup

Once cooked, I carefully remove the waffles and serve them immediately. Drizzle warm maple syrup over the top and add optional toppings like whipped cream or nuts.

Additional Tips for Making This Recipe Better

From my experience, these small tweaks make a big difference:

I like to sift the flour for lighter waffles.
Letting the batter rest 5 minutes before cooking gives it extra fluffiness.
Using room temperature eggs and milk helps everything combine smoothly.
I never skip greasing the waffle iron—it makes removal effortless.
Toasted pecans or a sprinkle of cinnamon on top takes it to the next level.

How to Serve Pumpkin Spice Waffles with Maple Syrup

Serving these waffles is half the fun. I usually stack two waffles and drizzle them generously with maple syrup. Adding a dollop of whipped cream or a few roasted pumpkin seeds makes them visually appealing. For a seasonal touch, sprinkle cinnamon or nutmeg on top. A side of fresh fruit adds color and balances the sweetness.

Nutritional Information

Here’s a quick overview of the main nutritional content per serving:

Calories: Approximately 320–350 kcal
Protein: 7–8 g
Carbohydrates: 50–55 g
Fat: 12–14 g

These waffles make a hearty breakfast or a cozy brunch treat.

Make Ahead and Storage

Storing

I keep leftover waffles in an airtight container in the fridge for up to 3 days. They stay soft and flavorful if stored properly.

Freezing

I often freeze waffles individually on a baking sheet, then transfer them to a freezer bag. They last up to 2 months and are great for quick breakfasts.

Reheating

To reheat, I use a toaster or oven instead of the microwave to maintain crispiness. Just 3–4 minutes in a 350°F oven brings them back to life.

Why You’ll Love This Recipe?

Here’s why I keep coming back to this recipe:

Easy to make: The steps are simple, and I never feel overwhelmed.
Fluffy texture: The waffles come out soft inside with a crisp exterior every time.
Customizable: I can swap ingredients to fit my dietary preferences or add flavors.
Seasonal flavors: Perfect for autumn or any time I crave pumpkin spice.
Family favorite: Everyone at home loves them, making mornings special and cozy.

These pumpkin spice waffles with maple syrup are more than just breakfast—they’re an experience. From mixing the batter to savoring the warm, spiced aroma, this recipe is all about comfort and flavor. I can’t wait to make them again next fall!

Ash Tyrrell