You are here

Pumpkin Waffles with Cinnamon Maple Syrup

Pumpkin Waffles with Cinnamon Maple Syrup

Nutrition Facts
  • cal. (kcal) 270
Pumpkin Waffles with Cinnamon Maple Syrup
  • Makes: 12 servings
  • Prep: 15 mins
  • Cook: per manufacturer's directions
  • Stand: 15 mins
  • Serving Size: waffles
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person
add your rating thank you for rating | add a comment


Shop Kitchen ▾
  • 1 cup pure maple syrup
  • 1 cinnamon stick
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour (such as King Arthur)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1 cup canned packed pumpkin
  • 4 eggs, beaten
  • 1/3 cup packed brown sugar
  • 1/4 cup unsalted butter, melted


  1. Heat waffle iron according to manufacturer's directions. In a small lidded pot over medium heat, combine maple syrup and cinnamon stick. Cook, uncovered, until it steams (do not boil). Turn off heat, cover and let stand 15 minutes. If not immediately serving, transfer to an airtight container with cinnamon stick. Cool; refrigerate until ready to use.
  2. Whisk together both flours, baking soda and salt. In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter. Stir dry mixture into wet mixture until smooth.
  3. Coat waffle iron with nonstick cooking spray. Cook waffles according to manufacturer's directions.
  4. If not immediately serving, cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles. To serve: Toast frozen waffles and reheat syrup.

Nutrition Information for Pumpkin Waffles with Cinnamon Maple Syrup

Servings Per Recipe: 12
PER SERVING: 270 cal., 6 g total fat (3 g sat. fat), 82 mg chol., 274 mg sodium, 47 g carb. (3 g fiber), 7 g pro.