Pumpkin Waffles with Apple Cider Syrup

One of our yearly family traditions is spending a Saturday each year at a pumpkin patch close to our house.  In my mind, I envision starting off the day with a hearty fall breakfast…then bundling up in jeans, cute sweaters and scarves, and bringing home pumpkins to carve with mulled apple cider waiting for us in the crock pot.

Last weekend, it was 80 degrees and I about keeled over from heat stroke while watching Deacon ride the train around the patch.

Hi, Fall?  Yeah, you can show up here any time you want.  I’m ready.  Please?

Anyhoo, I wasn’t about to have my perfect fall weekend ruined just because the weather didn’t cooperate.

So we made waffles.

But not just any waffles–pumpkin waffles.  The best part?

The apple cider syrup.

It was sticky and gooey and absolutely full of fall flavor.  Of course, I am a sucker for apple cider this time of year, so this was right up my alley.

The cider syrup was the perfect pairing with the pumpkin waffles.  The waffles turned out light and fluffy, with enough spice to bring out the pumpkin flavor, but not so intense to overwhelm the syrup.

As much as I love pumpkin, I have to tell you–the syrup was the absolute star.  Next time you make waffles or pancakes, do yourself and favor and try this syrup.  It comes together in less than 10 minutes, and is absolutely phenomenal.

Pumpkin Waffles with Apple Cider Syrup
makes 6 servings
For the waffles:
  • 2½ cups flour
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ cup packed brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs, separated
  • ¼ cup butter, melted
For the syrup:
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 2 tablespoons butter (optional, but oh so good)
  1. Preheat your waffle iron.
  2. Combine the flour and the ingredients through the brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk and egg yolks. Whip the egg whites in a separate bowl until soft peaks form.
  3. Stir the flour mixture and the melted butter into the pumpkin mixture until just combined. Gently fold in the egg whites, about one-third at a time, stirring until incorporated. Cook waffles according to manufacturer's instructions.
For the syrup:
  1. Stir together the sugar, cornstarch, and cinnamon in a saucepan. Add the apple cider. Cook over medium heat until the mixture starts to boil; boil until mixture thickens. Remove from heat and stir in 2 tablespoons butter, if desired.
adapted from All Recipes


  1. amy @ fearless homemaker

    YUM! It’s still a bit warm here for pumpkin patchin’, too, but we’re hoping it’ll cool off in time for us to go next weekend. Your waffles look awesome! I soooo wish I had ’em in my house right for breakfast. =)
    amy @ fearless homemaker recently posted..Homemade Oatmeal + Marshmallow Creme PiesMy Profile

    • Ashley

      I love you too, Hayley. 🙂

  2. Chandra@The Plaid and Paisley Kitchen

    Oh my what wonderful ooey gooey wonderfulness is this? What a perfect way to start the day!
    Chandra@The Plaid and Paisley Kitchen recently posted..Spiked TeaMy Profile

    • Ashley

      They really were yummy, Chandra! Doodle licked up the syrup with his fingers.

  3. Dorothy @ Crazy for Crust

    Oh, I love these Ashley! That syrup, swoon. And it’s been so hot, so we’ve been avoiding the pumpkin patch. We’re supposed to go today, and guess what? It rain for 5 hours straight last night. LOL
    Dorothy @ Crazy for Crust recently posted..Cookies ‘n Cream Magic BarsMy Profile

    • Ashley

      Thanks, Dorothy! It’s been hot here, too…though by the end of the week we’re supposed to have some real fall weather. We’ll see what happens!

    • Ashley

      Thanks, Jessica. It was a definite hit at my house. 🙂

  4. Shirley

    My mouth is soooo watering. YUMMM

  5. sally @ sallys baking addiction

    Love that action/pouring shot Ashley! So beautiful. Those are hard! And that syrup alone does me in. Can I drink it? Because certainly I would.

    • Ashley

      Eek, thanks, Sally. A photography compliment from you is better than getting accepted to Foodgawker! And…I maybe kinda-sorta did drink some of the syrup. I have no shame.

    • Ashley

      I’ve been eating pumpkin since August, too! Love it! But this syrup? OMG, so good!

  6. Brighteyedbaker

    I totally know what you mean about fall being mysteriously in hiding or something. We have a few cool days right now but lately it’s been strangely warm and it just throws off the balance of things! I seriously love how amazing these waffles look and sound, though, and I’m not even a big waffle person. I’m really tempted!

    • Ashley

      Brighteyedbaker–if you’re not a waffle person, at least make the syrup! It would be just as great on pancakes or french toast!

  7. Elaina Newton

    Man, this really makes me wish I owned a waffle iron! I was thinking about making vegan pumpkin pancakes, so this would work well on the side (the butter wouldn’t’ make it vegan, of course). That’s okay, though, since I like to dip my pancakes and/or waffles into a ramekin of syrup on the side. This ensures I get plenty of syrup in each bite. 🙂
    Elaina Newton recently posted..Cast-Iron Chicken Pot Pie with Puff Pastry CrustMy Profile

  8. Amy

    I am excited to make your syrup! Sounds wonderful. May I please ask how to store it? Thanks!!

    • Ashley

      Hi Amy! I stored mine in the refrigerator for a couple of weeks. 🙂

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