Pumpkin Waffles with Pumpkin Spiced Syrup
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I’ve created my fair share of pumpkin waffle recipes from scratch over the years – toasty pumpkin waffles with maple cranberry butter, to fluffy pumpkin Belgian waffles, and a cozy version topped with orange walnut butter. But sometimes, life calls for something quick, simple, and still full of fall flavor. That’s where these Pumpkin Waffles with Pumpkin Spiced Syrup come in. Made with a baking mix, they’re a shortcut that doesn’t skimp on taste.
These waffles cook up beautifully: golden on the outside, tender on the inside, and just the right amount of spice. Honestly, if you serve them with plain maple syrup, they could easily pass for your everyday waffles. So if your kiddos aren’t pumpkin fans, a little creativity goes a long way—tell them the orange hue is from Halloween food coloring. They’ll never know the difference!
But if you are here for the pumpkin goodness, don’t skip the Pumpkin Spiced Syrup. This cozy drizzle brings out the warm spices of the waffles and adds a caramel-like richness from the sweetened condensed milk. It’s the kind of pairing that makes you want to pull out your favorite flannel and savor every bite. Try them for your next crisp morning—you might just start a new fall tradition.
Ingredients for Pumpkin Waffles with Pumpkin Spiced Syrup
- MAPLE SYRUP – Maple syrup forms the base of the pumpkin spiced syrup and adds rich sweetness with that classic breakfast flavor.
- SWEETENED CONDENSED MILK – Sweetened condensed milk makes the syrup thick, creamy, and extra indulgent. It also adds sweetness and gives the sauce a smooth texture.
- BUTTER – Butter adds richness to the syrup and helps create a silky finish.
- PUMPKIN PIE SPICE – Pumpkin pie spice brings warm fall flavor with a blend of spices like cinnamon, nutmeg, ginger, and cloves.
- BAKING MIX (I USED BISQUICK) – A baking mix like Bisquick keeps the waffle batter quick and easy by combining several dry ingredients in one convenient mix.
- MILK (I USED SKIM) – Milk adds moisture to the waffle batter and helps create a soft, tender texture. Skim milk works well, but you can also use 1%, 2%, or whole milk.
- CANNED PUMPKIN PUREE – Pumpkin puree adds moisture, color, and real pumpkin flavor to the waffles. Be sure to use plain pumpkin puree, not pumpkin pie filling.
- CANOLA OIL – Canola oil helps keep the waffles moist and tender without adding a strong flavor.
- BROWN SUGAR – Brown sugar adds sweetness along with a warm, caramel-like flavor that pairs especially well with pumpkin and spice.
- CINNAMON – Cinnamon adds extra warmth and boosts the fall flavor in the waffle batter.
- EGGS – Eggs give the waffles structure and richness and help the batter hold together as it cooks.
Instructions for Pumpkin Waffles with Pumpkin Spiced Syrup
Make the Pumpkin Spiced Syrup – In a small saucepan, combine maple syrup, sweetened condensed milk, butter, and apple pie spice. Warm over medium heat, stirring occasionally, until the butter melts and everything is smooth and well blended—about 5 minutes. Remove from heat and set aside to let the flavors mingle.
Preheat Your Waffle Maker – While the syrup rests, plug in your waffle iron and let it preheat according to the manufacturer’s instructions.
Mix the Waffle Batter – In a large mixing bowl, whisk together all the waffle ingredients until the batter is smooth and well combined. For most waffle irons, about ½ cup of batter per waffle works well—adjust as needed for your model.
Cook the Waffles – Pour the batter into the center of the hot waffle iron, close the lid, and cook until the waffle is golden brown and crisp. Carefully remove and repeat with the remaining batter.
Serve and Enjoy – Serve warm waffles topped with classic maple syrup or the rich Pumpkin Spiced Syrup for an extra burst of fall flavor. Makes about 6 waffles.
Frequently Asked Questions
Can I make these waffles ahead of time?
Yes! You can cook the waffles, let them cool, and freeze them in a single layer. Once frozen, stack them with parchment paper between each and store in a freezer bag. Reheat in a toaster or oven until warm and crisp.
What can I use instead of Bisquick or baking mix?
You can make a homemade version by combining:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons oil or melted butter Mix well and use in place of the baking mix.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery. Roast and mash fresh pumpkin, then strain if needed to match the consistency of canned.
What toppings go well with these waffles?
Besides the Pumpkin Spiced Syrup, try:
- Whipped cream or Greek yogurt
- Toasted pecans or walnuts
- A sprinkle of cinnamon sugar
- A drizzle of caramel sauce
How long does the Pumpkin Spiced Syrup last?
Stored in an airtight container in the fridge, it should last up to 1 week. Reheat gently before serving.
FOR MORE RECIPES LIKE THIS, TRY:
Pumpkin Waffles with Pumpkin Spiced Syrup
Real Mom Kitchen
Ingredients
Syrup
- ¾ cup pure maple syrup
- 3 Tbsp sweetened condensed milk
- 2 Tbsp butter
- ½ tsp pumpkin pie spice
Waffles
- 2 ⅓ cups baking mix I used Bisquick
- 1 ½ cups milk I used skim
- ½ cup pumpkin puree
- ¼ cup canola oil
- 2 Tbsp brown sugar packed
- 1 ½ tsp ground cinnamon
- 2 eggs
Instructions
- In a small sauce pan, heat maple syrup, sweetened condensed milk, butter, and apple pie spice over medium heat until butter melts and all the ingredients are well combined, about 5 minutes. Set aside.
- Prepare and preheat your waffle iron.
- In large bowl, combine all of the waffle ingredients until blended. Pour amount of batter needed for your waffle iron onto center of the heated waffle iron. For my waffle iron it is 1/2 cup. Close lid of waffle iron.
- Cook waffle until golden brown. Carefully remove waffle and repeat with remaining batter.
- Top waffles with maple syrup or pumpkin spiced syrup (recipe below). Makes about 6 waffles
