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Cider Pumpkin Waffles with Salted Maple Butter

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Cider Pumpkin Waffles with Salted Maple Butter combine cozy fall flavors like pumpkin, apple cider, and spices, topped with a rich, indulgent salted maple butter for a perfect breakfast or brunch treat.

Ingredients

6 tablespoons Land O Lakes® Salted Butter

1 cup pumpkin puree

1 1/2 cups spiced apple cider

2 large eggs

2 tablespoons pure maple syrup

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

6 tablespoons Land O Lakes® Salted Butter (for salted maple butter)

1/2 cup maple syrup (for salted maple butter)

1 pinch flaky sea salt

Instructions

  1. Preheat the waffle iron according to the manufacturer’s instructions.
  2. In a small saucepan, melt 6 tablespoons of salted butter over medium heat. Stir in the pumpkin puree and spiced apple cider, then remove from heat and combine well.
  3. In a large bowl, whisk together the eggs, maple syrup, and vanilla extract. Stir in the melted butter mixture.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be thick but pourable.
  6. Lightly grease the waffle iron and pour batter onto it according to the iron’s instructions. Cook until the waffles are golden and crispy, usually 4-5 minutes per waffle.
  7. While the waffles cook, make the salted maple butter. In a small saucepan, melt 6 tablespoons of salted butter over medium heat. Stir in the maple syrup and a pinch of flaky sea salt. Let it cook for 2-3 minutes until slightly thickened.
  8. Serve the waffles warm, topped with salted maple butter. Optional: Add extra maple syrup or whipped cream.
  9. Enjoy your comforting fall breakfast!

Notes

For extra crispy waffles, ensure your waffle iron is preheated and cook an extra minute or two.

Make the batter ahead of time and refrigerate it for up to 24 hours. Stir gently before using.

Store leftover waffles in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven.

For a dairy-free version, substitute dairy-free butter and almond or oat milk. Use a flax egg for an egg-free option.

Freeze waffles by laying them out on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months.

Add chocolate chips or chopped pecans to the batter for a fun twist.

Use regular apple cider if you don’t have spiced apple cider, and add a pinch of cinnamon for extra flavor.

Nutrition

Find it online: https://familydinnercooking.com/cider-pumpkin-waffles-with-salted-maple-butter/