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Pumpkin Spice Waffles with Maple Syrup Recipe
Ash Tyrrell

Pumpkin Spice Waffles with Maple Syrup Recipe

I have to tell you, making these pumpkin spice waffles with maple syrup 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.