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!"


55 m servings 1222 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

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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.


  • 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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  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...

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. W...

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 woul...

Excellent! I used just the Apple-Cranberry Relish at Thanksgiving and it was such a hit! I didn't alter the recipe at all except that I let the fruit sit until it soaked up the sauce. Everyon...

This waffle recipe was delicious! I skipped the fruit topping, but the waffles themselves were fantastic. Our grocery was out of pumpkin puree, so I had to use pie filling and just reduced the s...

I made breakfast for dinner using this recipe and we loved all the components individually. I am not 100% sure they belong together because the pumpkin flavor is overshadowed by the relish. Bo...

Good idea, but needs more spice. I only made the waffles, so can't rate the relish. Used brown sugar instead of white and used mixture of all-purpose and white whole wheat flour. The main thi...

The waffles and relish were very good. The pumpkin flavor was too mellow for us, but they held together fine. The relish was tasty, but a little more time-consuming than we'd usually do on a w...

I only made the waffles, not the relish. They stuck a little to the waffle iron, so let them cook a little longer after the light goes out.