Pumpkin Buttermilk Waffles with Cranberry Honey Syrup

Waffles are delicious, nutritious and easy to make. Check out the recipe below and try something new today! Optionally read our waffle making tips before checking out Pumpkin Buttermilk Waffles with Cranberry Honey Syrup. Do you need a waffle maker? See our reviews on the waffle makers.

Waffles prepared from flour, whole wheat flour, sugar, baking powder pumpkin pie spice, baking soda, salt, buttermilk, canned pumpkin, egg, canola oil, vanilla extract, water and egg whites. Waffles are topped with warm cranberry honey sauce.


  • 1-1/2 cups Flour
  • 1-1/4 cups Whole Wheat Flour
  • 1/3 cup Sugar
  • 2-1/2 teaspoon Baking Powder
  • 1-1/2 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1-1/2 cups Buttermilk
  • 1 cup Canned Pumpkin
  • 1 large Egg
  • 1 tablespoons Canola Oil
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Water
  • 2 Egg Whites

Cranberry Honey Syrup:

  • 3/4 cup Honey
  • 1/4 cup Cranberry Juice
  • 1 cup Cranberries



1. Preheat the oven to 200 degrees F.

2. Place a baking sheet in oven.

3. Add all-purpose flour, whole wheat flour, white sugar, baking powder, pumpkin pie spice, baking soda, and salt to large bowl. Stir with whisk or wooden spoon to combine.

4. Make a well in the center of dry ingredients, set aside.

5. Add buttermilk, canned pumpkin, egg, canola oil and vanilla extract to medium bowl. Whisk until mixture is smooth.

6. Add the buttermilk mixture and water to dry ingredient mixture, gently stir until a batter forms. Let rest.

7. Add egg whites to medium bowl. Beat egg whites until stiff peaks form.

8. Fold egg whites into batter until no white streaks remain.

9. Coat a waffle iron with cooking spray and preheat.

10. Spoon 1/3 cup batter for each 4 inch waffle into waffle iron.

11. Cook 4 minutes or until steaming stops.

12. Transfer waffles to baking sheet in oven to keep warm. Repeat waffle making process.

Cranberry Honey Syrup:

1. Bring honey and cranberry juice to a boil in medium saucepan.

2. Add 3/4 cup of cranberries and cook 5 minutes or until cranberries pop.

3. Stir in the remaining cranberries.

4. Remove from heat and let stand several minutes before serving.

According to the legend, the Liege waffle (from the city of Liege, eastern Belgium) was invented by a cook of the Prince-Bishop of Liege in the 18 Th century. The Prince-Bishop had asked for a pastry filled with big pieces of pearl sugar. The cook then tried to bake in a waffle maker, a brioche type pastry with pearl sugar blended in the dough. During baking, the smell of the vanilla delighted the Prince and this waffle recipe joined quickly the culinary traditions in Liege and took the Belgium kingdom by storm.
The Liege waffle is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops. They are smaller, sweeter and denser than “Belgian waffles” and have a caramelized sugar coating on the outside, giving them a lightly sweet flavour. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate.