If you’re looking for an irresistibly cozy treat that combines the tender crumb of pumpkin donuts with the crispy charm of waffles, then you have to try the Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe. This delightful twist on traditional waffles brings autumn to your breakfast table in the most wonderful way, with warm spices, rich pumpkin, and a luscious vanilla cardamom glaze that makes every bite a little celebration. Trust me, once you make these, they’ll quickly become a beloved favorite for chilly mornings or festive brunches with friends and family.

Ingredients You’ll Need

The image shows a close-up of a black waffle maker with its lid open, sitting on a white marbled surface. Inside the waffle maker, a layer of light brown waffle batter with a smooth texture spreads evenly over the lower grid, slightly overflowing the edges. A woman's hand is holding a silver spoon, smoothing the batter flat across the waffle maker's square and grid pattern. The lighting highlights the glossy sheen on the batter and the smooth metal of the spoon. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients come together to create this incredible Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe. Each component plays a vital part: the flour and yeast craft the waffle’s perfect texture, pumpkin adds moisture and autumnal flavor, and the glaze wraps everything in a subtly spiced sweetness.

Unsalted butter (½ cup + 6 tablespoons): Browning some of it for the batter adds a nutty depth, while the rest is melted for the glaze’s silky finish.
Whole milk (1½ cups + 3 tablespoons): Lukewarm milk wakes up the yeast and keeps the batter smooth and creamy.
Active dry or instant yeast (2 ¼ teaspoons): Responsible for that delightful airy lift in the waffles, making them light yet tender.
All purpose flour (2½ cups): The backbone of the batter, creating structure and balance for the pumpkin’s moisture.
Canned pumpkin (1 cup): For that unmistakable fall flavor and moist texture that defines these waffles.
Maple syrup (2 teaspoons): Offers gentle sweetness and complements pumpkin’s earthiness beautifully.
Vanilla extract (1 teaspoon + ½ teaspoon vanilla bean paste or extract for glaze): Adds fragrance and warmth to both batter and glaze.
Fine sea salt (½ teaspoon + pinch for glaze): Enhances all the flavors and balances sweetness.
Large eggs, separated (3): Egg yolks enrich the batter, while whipped whites bring airy fluffiness.
Baking soda (½ teaspoon): Helps give the waffles a tender rise alongside the yeast.
Powdered sugar (1½ cups, sifted): Sweetens and thickens the glaze for a smooth, shiny finish.
Ground cardamom (1/8 teaspoon): A key spice in the glaze that adds a subtle, aromatic twist to the sweetness.

How to Make Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe

Step 1: Prepare the Brown Butter

Start by melting ½ cup of unsalted butter over medium heat. Watch closely as it foams and sputters; stir occasionally until it calms and the milk solids at the bottom turn a beautiful golden brown. This browning process creates a rich, nutty flavor that makes your waffles unforgettable. Once browned, set the butter aside to cool until lukewarm.

Step 2: Activate the Yeast

Pour the lukewarm milk into a large bowl or your stand mixer bowl and sprinkle the yeast evenly across the surface. Let it sit for about 5 minutes to bloom. This step jumpstarts the fermentation, which produces a nice bubbly texture in your batter. If using instant yeast, simply whisk it directly in with the flour later on instead.

Step 3: Combine Dry and Wet Ingredients

Add the flour and sea salt to your milk and yeast mixture, whisking until combined and smooth. Next, stir in the canned pumpkin, maple syrup, vanilla extract, and the cooled brown butter. Mix until you spot no lumps or very few. Cover the surface with plastic wrap lightly, then loosely cover the bowl and refrigerate for at least 2 hours or preferably overnight. This resting time allows flavors to meld and the dough to ferment gently.

Step 4: Preheat and Prepare For Cooking

About an hour before you want to cook, take the batter out of the fridge to warm up to room temperature. Meanwhile, prepare your Belgian waffle iron following the manufacturer’s instructions and preheat it fully.

Step 5: Incorporate Eggs

Separate the eggs. Whisk the yolks with the baking soda, then add the mixture into the batter and stir to combine. In a separate clean bowl, beat the egg whites on medium-high speed until they form soft peaks. Fold half of the beaten whites gently into the batter to lighten it, then fold in the remaining whites carefully until fully incorporated with no streaks.

Step 6: Cook the Waffles

Lightly spray your hot waffle iron with cooking spray if needed. Pour about 1 cup of batter (or the recommended amount for your iron) and close the lid. Cook for about 4 to 4½ minutes until your waffles are golden brown and beautifully crisp. Transfer the cooked waffles to a wire rack to cool and repeat until all the batter is used. You’ll have around 5 to 6 waffles ready to enjoy.

Step 7: Make the Vanilla Cardamom Glaze

In a small saucepan over medium-low heat, combine 6 tablespoons of butter with 3 tablespoons of milk. Warm gently until the butter melts, stirring occasionally. Add sifted powdered sugar and stir until completely smooth with no lumps. Remove from heat and whisk in vanilla bean paste or extract, ground cardamom, and a pinch of salt. This glaze is what elevates these waffles into pure magic.

Step 8: Glaze and Serve

If your waffle iron produces waffles large enough, break each into quarters—the smaller pieces are perfect for dipping. Dip one side of each waffle piece into the glaze, then lift and let excess drip off before placing on a wire rack to set. This creates a beautiful glossy coating that will have everyone reaching for seconds.

How to Serve Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe

The image shows ten quarter waffle pieces arranged on a metal cooling rack over a white marbled surface. Each waffle piece is golden brown with a light glaze coating, giving a shiny and slightly sticky look. The waffles display a classic grid pattern with square pockets, and their edges are slightly crisp. The glaze covers the surface unevenly, pooling gently in the waffle pockets. The scene is bright and clear, showing texture details vividly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe shines on its own, adding a sprinkle of toasted pecans or a dusting of cinnamon sugar can add delightful texture and enhance those warm spice notes. Fresh whipped cream or a handful of pomegranate seeds also bring a pop of color and creamy contrast.

Side Dishes

Serve these waffles alongside crispy bacon or savory sausage for a balanced breakfast. A fresh fruit salad with citrus segments or spiced apples can brighten the plate and add natural sweetness that pairs beautifully with the glaze.

Creative Ways to Present

Stack the waffles in a neat tower, drizzling extra glaze over the top and finishing with a dusting of cardamom powder. Alternatively, turn these into miniature waffle and ice cream sandwiches or arrange the quarters on a platter so everyone can enjoy a sampling at brunch. Presentation can be as fun and festive as the recipe itself!

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your batch of Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe, store the unglaed waffles in an airtight container in the refrigerator for up to 3 days. Keep the glaze separate to avoid sogginess, and glaze freshly before serving.

Freezing

These waffles freeze beautifully. Lay them flat on a baking sheet in the freezer to avoid sticking, then transfer to a freezer bag or airtight container. Frozen waffles can keep up to 2 months, making this recipe a fantastic make-ahead option for busy mornings.

Reheating

To reheat, toast the waffles lightly in your oven or toaster oven to refresh that crisp exterior. If you prefer microwaving, be sure to warm briefly to avoid a soggy texture. After reheating, dip or drizzle the waffles with the vanilla cardamom glaze just before serving to maintain that luscious finish.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree for canned, but make sure to roast and puree it well in advance to achieve a smooth consistency. Also, drain off excess moisture to avoid thinning your batter.

What if I don’t have a Belgian waffle iron?

While a Belgian waffle iron is ideal for the texture and shape of these waffles, a standard waffle maker will work too. Just expect slightly thinner waffles with less deep pockets for the glaze.

Can I make the glaze without cardamom?

Absolutely! If you’re not a fan or don’t have cardamom on hand, replace it with a pinch of cinnamon or nutmeg, or simply omit for a classic vanilla glaze.

Is it necessary to separate and beat the egg whites?

Separating and whisking the egg whites adds extra lightness and fluff to the waffles. If you skip this step, the waffles will still be tasty but less airy.

How long can I let the batter rest in the fridge?

For best results, rest the batter at least 2 hours or overnight. This slow fermentation enhances flavor and texture, but you can let it rest up to 24 hours if needed.

Final Thoughts

There’s something so special about Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe that makes breakfast feel like a celebration right at home. The magic blend of fall spices, creamy glaze, and tender yet crisp waffles will have you making this recipe again and again. So go ahead—treat yourself and your loved ones to a plate of these little autumn wonders. I promise you’ll be smiling with every bite.