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Overnight Cider Pumpkin Waffles

Overnight cider pumpkin waffles with a yeasted batter that chills overnight for a deeply golden, tender waffle. Cook in a preheated waffle iron and finish with quick stovetop apple cider caramel.
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Prep Time 15 minutes
Cook Time 30 minutes
Overnight resting (8 hours) 8 hours
Total Time 8 hours 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For overnight batter
  • 2 cup all-purpose flour
  • 1 tbsp sugar
  • 1.5 tsp instant yeast
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup apple cider warmed
  • 0.5 cup milk warmed
  • 0.5 cup pumpkin puree
  • 0.33 cup unsalted butter melted
To add in the morning
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 tsp baking soda
For apple cider caramel
  • 0.5 cup apple cider
  • 0.5 cup brown sugar
  • 0.25 cup cream
  • 2 tbsp butter

Equipment

  • 1 waffle iron
  • 1 large mixing bowl

Method
 

Night before
  1. In a large bowl, whisk together all-purpose flour, sugar, instant yeast, pumpkin pie spice, cinnamon, and salt.
  2. Stir in warmed apple cider, warmed milk, pumpkin puree, and melted unsalted butter until smooth, then cover loosely and refrigerate overnight for 8 hours.
Morning + waffles
  1. Remove the batter from the refrigerator, then stir in eggs, vanilla, and baking soda until evenly combined.
  2. Preheat the waffle iron and grease well, then pour batter and cook for 4 to 5 minutes until deeply golden.
Apple cider caramel
  1. Simmer apple cider with brown sugar, cream, and butter for 5 minutes, until thickened.
  2. Pour the warm apple cider caramel over the warm waffles to serve.

Notes

For the best rise and texture, let the batter rest fully overnight (about 8 hours) before adding the morning ingredients. Store cooked waffles in the refrigerator up to 3 days, reheat in a toaster or oven; the apple cider caramel keeps refrigerated up to 5 days and reheats gently. Freezing is yes—freeze waffles up to 2 months and reheat from frozen. For a lighter option, use half-and-half in place of cream for the caramel (texture will be slightly thinner).