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Crisp autumn mornings are made for these Cider Pumpkin Waffles with Salted Maple Butter. Light and airy pumpkin waffles made with spiced apple cider, nutty browned butter, and warming autumn spices. Perfect for a chilly fall morning, and best enjoyed with a generous smear of salted maple butter.

This post is sponsored by Land O’Lakes.

side angled action photo of Cider Pumpkin Waffles with Salted Maple Butter (the maple is being poured on the waffles)

I held off as long as I could on these pumpkin waffles, but the time has come to share their deliciousness with you guys. And really? These are DELICIOUS! They’re perfectly crisp on the outside, but soft, light, fluffy, and airy inside. Exactly how a pumpkin waffle should be. And made with browned butter, cinnamon, pumpkin spice…and everything nice. All the flavors of autumn and just what fall mornings need most.

I waited to share these until we hit October, which was hard to do, but I’m that girl who really feels that pumpkin recipes are best for the colder, cozier months of October and November.

So here they are, pumpkin waffles, but with all my own little twists. Because you all know me, I love to take a classic recipe and add something new, fun, and delicious.

These are not your average pumpkin waffles. They are so much better and they’re the easiest to make – any day of the week. Great for breakfast, brunch, lunch, or my personal favorite, breakfast for dinner.

prep photo of the Cider Pumpkin Waffles cooking in the waffle iron

I will say that this pumpkin waffle recipe did take me a while to get just right. Multiple batches were made, but I can now confidently say that these cider pumpkin waffles are pretty close to perfect.

Think sweet, super moist, and filled with flavors of pumpkin pie spice and warming brown butter. All the most delicious autumn flavors, and with salty, sweet maple butter on top too.

overhead horizontal photo of the Cider Pumpkin Waffles with Salted Maple Butter before serving

Here are the simple and easy steps.

As I mentioned, these are really pretty easy. The hardest part is working up the patience to wait for the batter to sit ten minutes before cooking. Other than that, these are simple.

First things first, there are three ingredients to these waffles that really make them better than all the others…the butter, the cider, and the pumpkin.

prep photo of Salted Maple Butter

Butter is important. Since we’re browning it, you need to use high-quality butter here, preferably high-quality salted butter. Personally, I love using Land O Lakes® Butter. It’s been my go-to butter for years and what I use in my kitchen every day for both cooking and baking.

I love the rich buttery flavor and hints of salt in Land O Lakes® Butter.

 It bakes up wonderfully and always creates a delicious recipe whether sweet or savory. To add even more flavor to these waffles, I wanted to brown the butter to give the waffles another layer of added warmth and coziness.

side photo of Cider Pumpkin Waffles with Salted Maple Butter

Once the butter is browned, simply mix in your wet ingredients: canned pumpkin, good quality apple cider, pure maple syrup, and then the usual key players of dry ingredients. To flavor these waffles, I used my favorite autumn spice mix of cinnamon, ginger, and nutmeg. If you keep pumpkin spice on hand, you can easily use that as well!

Another key here is the cider. Most waffle recipes call for buttermilk, but you guys, using a spiced apple cider makes for the BEST batch of crisp on the outside, light and airy inside, waffles. The added spices, together with the flavor of sweet apples, only add to the deliciousness of these waffles.

Now for the pumpkin flavor! It’s important to use only pumpkin puree, not canned pumpkin pie filling. You don’t need the added sugar.

Once the batter is mixed, let it sit ten for so minutes, then cook according to your waffle maker’s directions.

overhead photo of Cider Pumpkin Waffles with Salted Maple Butter

On to the salted maple butter…

While the batter rests, mix together a little butter and maple syrup to create a salted maple butter for serving.

It really adds that extra special finishing touch. There’s nothing better than warm pumpkin waffles with a smear of salty, maple butter.

I know it’s only Tuesday, but seeing how easy these waffles are, I’m thinking an autumn breakfast for dinner is needed?

Live up the “season of cozy”, and make these today, tomorrow, or this weekend…just do it soon. My tip to you? Double the recipe and freeze half the waffles for an emergency, when you just need a good pumpkin waffle to toast up.

side angled photo of Cider Pumpkin Waffles with Salted Maple Butter

Looking for other pumpkin recipes? Here are a few ideas: 

6 Ingredient Spiced Pumpkin Butter

Pumpkin Butter Chocolate Chip Cookies

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Lastly, if you make these Cider Pumpkin Waffles with Salted Maple Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cider Pumpkin Waffles with Salted Maple Butter

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 515 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Salted Maple Butter

US Customary - Metric

Instructions

  • 1. Add 6 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 10 minutes.
    2. Meanwhile, make the maple butter. In a small bowl, combine the butter, maple syrup, and a pinch of sea salt.
    3. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with maple butter and additional maple syrup. Enjoy!
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side angle horizontal photo of Cider Pumpkin Waffles with Salted Maple Butter

This post was originally published on October 20, 2020
3.91 from 384 votes (335 ratings without comment)

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Comments

    1. Hey Melanie,
      Yay!! Love to hear this recipe always turns out well for you, I appreciate you making it so often!

      Happy Sunday!

      Reply

  2. 5 stars
    Delicious!! I was looking for something to make with my leftover apple cider. These waffles were a hit with my family! Served with maple syrup and whipped cream.

    Reply

    1. Hey Alice,
      Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!

      Reply

    1. Hi Carrie,
      Happy Weekend! Thanks so much for making this recipe every year and your comment, love to hear it always turns out nicely! xT

      Reply

  6. 5 stars
    These are easily the best waffles I’ve ever made! I was a little nervous seeing others say theirs turned out soggy, but happy to report these were lovely and crisp on the outside, light and fluffy on the inside!! The house smells divine now too 🙂 I will definitely be making these again, thanks so much!

    Reply

    1. Hey Aly,
      Happy Fall Sunday! Thanks a lot for making this recipe, so glad to hear it turned out well for you:) XxT

      Reply

  7. 5 stars
    These were delish! Made exactly as written and so enjoyed them. My husband said the waffles had the perfect level of sweetness. Will definitely save this.

    Reply

    1. Hey Bridgette,
      Happy fall Sunday! Thanks a lot for making this recipe, so glad to hear it turned out well for you:) XxT

      Reply

    1. Hey Kayla,
      Thanks for trying this recipe! So sorry to hear the waffles were soggy. You could pop them in the toaster to help crisp them a touch next time! xT

      Reply

  9. I agree with all of the soggy texture comments. They were delicious, but very soggy. I even tried cooking it for longer on the last one and still soggy. It’s because of the pumpkin puree and I don’t think there is a remedy for it. Again, still very delicious and filling and I love the fact that the recipe doesn’t call for added sugar

    Reply

    1. Hey Nick,
      Thanks so much for trying these waffles and sharing your feedback! So glad they were enjoyed, sorry about the soggy texture! x

      Reply

  10. 5 stars
    These were by far THE BEST waffles I’ve ever made in my entire life!! I do see what some people said about them being a tad limp, but honestly I kinda liked it. And the edges were crispy while the inside was soft annd fluffy. And I find waffles never stay especially crispy for too long. Especially after you add the toppings

    I did tweak the recipe a tiny bit, i used half applesauce and coconut oil instead of butter in the waffles.

    I also halved the cider and used half whole milk to up the protein a little bit!

    Absolutely delicious
    🤤

    Reply

  12. 2 stars
    Flavor is good but they are too floppy and soggy, not matter how long they are left in the waffle iron. Will not make again.

    Reply

  13. Made waffles for this morning. Made ahead and refrigerated over night added baking powder and soda this am. Dough was a little thick added a little milk stirred it up let it rest. They were great. My husband called them a keeper

    Reply