Pumpkin Waffles with Apple-Cranberry Relish

Pumpkin Waffles with Apple-Cranberry Relish

Amie 0

"Pumpkin waffles are terrific for fall and winter brunches. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or Braeburn apples work great!"

Ingredients 55 m {{adjustedServings}} servings 1222 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1222 kcal
  • 61%
  • Fat:
  • 81.4 g
  • 125%
  • Carbs:
  • 119g
  • 38%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 970 mg
  • 39%

Based on a 2,000 calorie diet

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  1. To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
  2. Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
  3. Preheat waffle iron according to manufacturer's instructions.
  4. Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
  5. Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.
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  • Editor's Note:
  • You can substitute 2 teaspoons of pumpkin pie spice for the 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
  • Whole wheat pastry flour is a finely ground flour made from soft, low-protein wheat. You can substitute 1 cup all-purpose flour and ½ cup whole wheat flour in this recipe if you prefer.
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Reviews 9

  1. 12 Ratings


I wish I could concur with other reviewers but I can't on this one. I followed the waffle recipe exactly. What I liked about this recipe was the use of WW pastry flour and pumpkin, and the spice seemed like a nice touch. In reality, I found them to be bland, very little pumpkin or spice flavor. They tasted very "eggy" to me. I needed more flour because the first few waffles were golden on the outside but not cooked in the middle. The cranberry relish is a unique touch, but couldn't make up for the waffles. I don't think I'll make this again as nice as idea as it is.


This is a review of the waffles only, as I did not make the relish. Fabulous! Wonderful flavor, easy to make, very good texture. I made these for company, and they were very well received. What a nice breakfast for autumn! Next time I will serve with some sautéed apples.


The apple-cranberry relish was my favorite part! It was so good, we just ate it with a spoon after the waffles/pancakes were gone! I tried to make waffles but they kept falling apart when I would take them out of my waffle maker. It's a new waffle maker, so maybe it's the cook and not the recipe. When eating the waffles alone I thought they were not going to be sweet enough, but they were the perfect flavor when mixed with the relish. I ended up making pancakes instead. This is going to be our Christmas morning breakfast for sure! All in all, a delicious recipe to add to my basket of tricks. Thanks for sharing Amie!