These maple belgian waffles with spiced whipped cream have all your favorite fall flavors on one plate! The homemade waffles are sweetened with pure maple syrup and are topped with a fresh made pumpkin spiced whipped cream. This is the ultimate fall breakfast!
The best thing about these waffles is that they are sweetened with pure maple syrup which gives them just a hint of that delicious maple syrup flavor even before you add a drizzle on top. The maple flavor with the pumpkin spiced whipped cream is a combo that was made to be put together.
Serve these with bacon and a cup of coffee and you've got a perfect, cozy fall breakfast for those cooler days!
Why You Will Love These
- The maple syrup. Sweetening the waffle batter with maple syrup gives the waffles a great, subtle maple flavor that isn't too sweet. Not only do they taste great, but they smell amazing while they are cooking too!
- The homemade whipped cream. Fresh made whipped cream is always great, but adding pumpkin spice flavor to it makes it even better!
- They are easy. You can make the batter, cook the waffles and make up the whipped cream all in about 15 minutes. That's a pretty quick and easy breakfast, if you ask me!
Here is information about some of the ingredients needed. For the full ingredient list, see the recipe card below.
- Maple syrup: I prefer to use pure maple syrup because I like the flavor better. You could use maple flavored syrup, if that is what you have on hand but the waffles will be a bit sweeter.
- Milk: Full fat or reduced fat milk will work just fine.
- Butter: Melted butter is used in the batter. You can use either unsalted or salted butter for this.
- Pumpkin pie spice: You can use store bought pumpkin pie spice, or make your own!
Step by Step Instructions
STEP 1: Place the bowl of your stand mixer in the refrigerator while you prepare the waffles.
STEP 2: In a large bowl, combine the flour, baking powder and salt. Stir with a whisk to combine.
STEP 3: Add the wet ingredients (eggs, milk, butter, and maple syrup). Stir with a whisk just until combined. The batter should be pretty thick.
STEP 4: Heat your waffle maker.
STEP 5: Place waffle batter on the heated plates of your waffle maker and cook until golden brown. Remove, using a fork, to a plate to keep warm. Repeat with the remaining batter.
STEP 6: Remove the bowl of your stand mixer from the refrigerator and add the heavy whipping cream, powdered sugar and pumpkin pie spice.
STEP 7: Using the whisk attachment of your stand mixer, beat the whipping cream mixture on high for 1-2 minutes, until stiff peaks form or until desired consistency. Scrape the sides of the bowl with a rubber spatula as needed.
STEP 8: Stack the waffles on a plate, top with the whipped cream and drizzle with warm maple syrup.
- Use leftover spiced whipped cream in coffee, hot cocoa or on top of vanilla ice cream!
- Additional toppings that would be delicious are pecans, powdered sugar, walnuts, butter or chocolate chips.
- Be sure the heavy cream is cold when you whip it. Keep it in the refrigerator until you are ready to make the whipped cream.
- Check the manufacturer's directions for your waffle iron to see how much batter to use.
- A handheld mixer can be used in place of a stand mixer for making the whipped cream.
Yes. If you do not have a belgian waffle maker, that is ok. This batter works great with any electric waffle maker size or shape. Belgian waffle makers make a thicker waffle with deeper pockets.
Sure. If you do not have pure maple syrup, maple flavored syrup will work fine. If you decide to use maple flavoring, I would replace the pure maple syrup in the recipe with sugar and add 1 teaspoon of maple flavored extract.
Storing and Freezing
Store leftover waffles in a zip top bag in the refrigerator for up to 3 days. To reheat, wrap in a paper towel and warm in the microwave for 30-45 seconds or toast in a toaster or toaster oven.
Store leftover whipped cream in the refrigerator in an airtight container for up to 3 days.
Leftover waffles can also be stored in a zip top bag in the freezer for up to 3 months. To reheat, wrap in a paper towel and warm in the microwave for about 1 minute, or toast in a toaster or toaster oven.
Other Recipes to Try
To use leftover heavy whipping cream from this recipe, try one of these:
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Maple Belgian Waffles with Spiced Whipped Cream
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 ½ cups milk
- 9 tablespoons unsalted butter, melted and cooled
- ¼ cup pure maple syrup
- 1 cup heaving whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- Place the bowl to your stand mixer in the refrigerator while you prepare the waffles.
- In a large bowl, combine the flour, baking powder and salt. Stir with a whisk to combine.2 cups flour, 4 teaspoons baking powder, 1 teaspoon salt
- Add the eggs, milk, butter, and maple syrup. Stir with a whisk just until combined.2 eggs, 1 ½ cups milk, 9 tablespoons unsalted butter, melted and cooled, ¼ cup pure maple syrup
- Heat the waffle maker. Pour batter (according to manufacturer instructions) onto waffle iron. Cook until golden brown. Remove from the waffle maker and keep warm on a plate. Repeat with remaining batter.
- Remove the bowl from the refrigerator. Add the heavy whipping cream, powdered sugar and pumpkin pie spice.1 cup heaving whipping cream, ¼ cup powdered sugar, 1 teaspoon pumpkin pie spice
- Using the whisk attachment of your stand mixer, beat on high for 1-2 minutes or until thickened and desired consistency.
- Stack waffles on a plate, top with whipped cream and drizzle with warm maple syrup.