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Overnight Cider Pumpkin Waffles

Overnight cider pumpkin waffles with deeply golden, yeast-risen batter and a warm apple cider caramel drizzle. You’ll prep the spiced batter the night before and cook crisp waffles in the morning for a tender, aromatic texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Overnight (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

Method
 

The night before (make the batter)
  1. In a large bowl, whisk all-purpose flour, sugar, instant yeast, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Stir in warmed apple cider, warmed milk, pumpkin puree, and melted unsalted butter until smooth.
  3. Cover loosely and refrigerate overnight for about 8 hours.
Morning (finish batter and cook waffles)
  1. Stir eggs, vanilla, and baking soda into the chilled, risen batter until just incorporated.
  2. Preheat the waffle iron and grease well.
  3. Cook waffles for 4–5 minutes until deeply golden, then transfer to a rack or plate.
Make the apple cider caramel
  1. In a saucepan, simmer apple cider, brown sugar, cream, and butter for 5 minutes, stirring, until thickened.
  2. Pour the apple cider caramel over the warm waffles before serving.

Notes

For the best puff and crisp edges, make sure the apple cider and milk are warmed (not hot) when mixing so the yeast stays active. Refrigerate the covered batter overnight up to 24 hours. Freezing: cook waffles, cool completely, freeze up to 2 months, and reheat in a toaster/oven until crisp. Dietary swap: replace the milk with lactose-free milk for the same flavor and texture.