Toasty Pumpkin Waffles with Maple Cranberry Butter
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If you’re looking for a festive breakfast to serve over Thanksgiving weekend, these Toasty Pumpkin Waffles are just the thing. I adapted the recipe from one I found on Taste of Home, originally shared by Brenda Ryan, who used to serve them at her Bed and Breakfast. She said they were one of her most requested dishes—and after trying them myself, I can absolutely see why.
The waffles are incredibly soft and tender, almost spongy in texture, much like the sour cream waffles I’ve shared before. The pumpkin flavor pairs beautifully with a dollop of cranberry maple butter, which adds a creamy richness, a hint of syrupy sweetness, and just the right touch of tartness from the cranberries. I made mine in my Villaware Belgian waffle maker and ended up with five generous waffles, but if you’re using a standard waffle iron, you’ll likely get twice as many.
Feel free to play around with the mix-ins, too. You can skip the pecans in the batter and stir them into the butter instead, or even serve these waffles with my orange walnut butter for a citrusy twist. I love the crunch you get with the nuts. However you serve them, they’re a warm and comforting way to start a holiday morning.
Ingredients for Toasty Pumpkin Waffles with Maple Cranberry Butter
- ALL-PURPOSE FLOUR
- BROWN SUGAR
- BAKING POWDER
- SALT
- LARGE EGGS
- MILK
- PUMPKIN PUREE
- BUTTER
- PECANS
- FRESH OR FROZEN CRANBERRIES
- MAPLE SYRUP
Instructions for Toasty Pumpkin Waffle Recipe with Maple Cranberry Butter
Start by preheating your waffle iron and lightly greasing it if needed.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt. In a separate bowl, combine the egg, milk, pumpkin puree, and melted butter, then stir the wet ingredients into the dry until just blended. Fold in the chopped pecans. The batter will be thin, similar to pancake batter. For my Belgian waffle maker, I use about 1¼ cups of batter per waffle, though most standard waffle irons only need about 1 cup.
Cook the waffles according to the manufacturer’s instructions for your waffle iron, until they are golden brown and crisp around the edges.
While the waffles are cooking, make the Maple Cranberry Butter: In a small saucepan, combine fresh cranberries and maple syrup. Simmer over medium heat until the berries begin to pop, about 10 minutes. Transfer the mixture to a bowl and let it cool slightly, then beat in softened butter until smooth and creamy.
Serve the warm cooked waffles with a generous dollop of maple cranberry butter and extra syrup, if desired. Leftover butter can be stored in the fridge or freezer for future breakfasts. This recipe makes about 5 Belgian-style waffles and 1 cup of flavored butter—perfect for a festive weekend brunch!
Frequently Asked Questions
Can I make the waffle batter ahead of time?
Yes! You can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a gentle stir before using, and keep in mind that the baking powder may lose a bit of its lift over time.
Can I use canned cranberry sauce instead of fresh cranberries?
You can, but the flavor and texture will be different. Fresh cranberries give the butter a bright, tangy pop that balances the sweetness of the maple syrup beautifully.
What kind of waffle maker should I use?
Any waffle maker works! The recipe yields about 5 Belgian-style waffles, but if you’re using a standard waffle iron, you’ll likely get 8 to 10 waffles. Adjust the batter amount based on your machine’s size—Laura uses 1¼ cups for her Belgian waffle maker.
Can I freeze leftover waffles?
Absolutely. Let them cool completely, then freeze in a single layer before stacking. Reheat in a toaster or oven for a quick breakfast.
Can I make the cranberry maple butter ahead of time?
Yes! It stores beautifully in the fridge for up to a week or in the freezer for longer. Let it soften slightly before serving so it’s easy to spread.
Can I leave out the pecans or use a different nut?
Of course. You can omit the pecans entirely or swap them for walnuts, almonds, or even stir them into the butter instead of the batter.
Here are some other yummy ideas for breakfast over the Thanksgiving weekend!
Gingerbread Waffles with Lemon Whipped Cream and Lemon Syrup
Waffles of Insane Greatness
Chocolate Waffles with Caramel Banana Topping
Fluffy Buttermilk Pancakes
German Apple Pancakes
Pumpkin Patch Pancakes with Apple Cider Syrup
Pecan Cream Cheese Stuffed French Toast with Almond Citrus Syrup
Creamy Scrambled Eggs with Ham
Classic Hot Cocoa
Toasty Pumpkin Waffles with Maple Cranberry Butter
Real Mom Kitchen
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 Tbsp brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 egg lightly beaten
- 2 ½ cups milk
- 1 ⅓ cup canned pumpkin
- 3 Tbsp butter melted
- ⅔ cup chopped pecans
Maple Cranberry Butter:
- ½ cup fresh or frozen cranberries
- ¼ cup maple syrup
- 1 cup butter softened
- additional maple syrup optional
Instructions
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. (The batter will be runny like pancake batter. For my waffle Iron I needed 1 1/4 cup waffle batter. I usually use 1 cup with other waffle batters)
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
- Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.
- Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter. Makes 5 Belgian sized waffles and 1 cup butter.
