If you love the flavor of pumpkin spice, these pumpkin pecan waffles are for you! With a rich pumpkin flavor they’re perfect for a fall breakfast. But don’t stop there. Pumpkin purée is readily available year round — there’s no need to relegate this tasty breakfast to pumpkin spice season!
Originally published August 2019; this post has been updated.
Pumpkin Pecan Waffle Recipe
The addition of pumpkin means you’re getting a serving of veggies in your breakfast meal, right? Trust me, parents: Nobody will be the wiser!
Ingredients
Flour — When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. You can substitute whole wheat flour for half of the all-purpose flour without impacting the recipe.
Eggs — The recipe calls for large eggs.
Pumpkin — Pureed pumpkin gives these waffles their signature pumpkin spice flavor. Use canned pumpkin puree (not canned pumpkin pie filling) or make your own by cooking and mashing a fresh pumpkin.
Milk — Use whatever type you typically keep on hand. The addition of milk helps the waffles crisp up nicely. You can certainly use nut milk if you prefer.
Pecans — The classic nut to pair with the flavor of pumpkin, pecans add a little nuttiness to the mix. Of course, you can substitute any type of nut and the waffles will come out just as delicious.
Sugar — Use your favorite brand of granulated cane sugar. You can use brown sugar if you prefer.
Butter — This pumpkin pecan waffle recipe calls for melted butter. Butter, of course, gives the recipe a rich flavor that’s hard to beat. If you don’t want to use butter, you can substitute your favorite light oil, such as avocado or light olive oil.
Spices — You know the flavor or your favorite pumpkin pie? You’re going to use a lot of the same spices! Cinnamon, nutmeg, cloves, and vanilla come together to give these waffles a sweet, spiced flavor.
MAKING THESE WAFFLES
Begin this recipe by whipping the egg whites with sugar. This creates a fluffy waffle. If you’re too strapped for time, you can skip this step, but the resulting waffles won’t be quite as fluffy.
Combine the dry ingredients. Add the milk, pumpkin puree, melted butter, and vanilla and mix until just combined.
Fold the whipped egg whites into the batter. Avoid over-stirring.
Heat the waffle maker thoroughly and use a brush to grease the iron. Scoop waffle batter onto the hot griddle and spread slightly before closing the lid. They’ll be ready to eat in about 8 minutes or so.
If you’ve made waffles, you know that if you overfill the waffle iron, it will overflow. Don’t fill it enough and the waffle won’t rise into the upper grids, leaving the top pale and somewhat flat.
Knowing exactly how much batter to use can save you the mess of an overflow or a disappointingly beige waffle.
- 7 Tips for Waffle Success
- Making Waffles Step-by-Step
- Common Waffle Ingredients & Potential Substitutes
Every waffle maker is different and will require a different amount of batter to make the perfect waffle. Check the manufacturer’s instructions, where this measurement might be noted. If it’s not, it’s a good idea to measure the waffle batter as you pour it in.
When you’ve dialed in just the right amount, make note of it so future waffle making endeavors will turn out a perfect waffle every time!
Use a non-metallic tool (I like to use chopsticks) to loosen the waffle and remove it from the waffle iron.
Serve this Pumpkin Waffle Recipe with
- Toasted pecans, maple syrup, and whipped cream
- Whipped cinnamon pumpkin butter
- Slathered with peanut butter
And if pumpkin spice is your fave, be sure to try this pumpkin creme brulee, too!
Freezing Waffles for Later
For a fast weekday meal, you can freeze these leftover pumpkin spice waffles. You might even want to double the batch for this purpose. Cook once, eat twice!
Allow the cooked waffles to cool thoroughly. Stack them with a piece of waxed paper between each to prevent sticking. Set waffles into a freezer safe container (one like this is perfect for round waffles) and freeze for up to two months.
To reheat, pop frozen waffles into a toaster (you may need to divide them into quarters) or a toaster oven and cook until they’re heated through and crispy.
Ingredients
- 3 large eggs separated
- 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3/4 cup pecans chopped
- 1 cup pumpkin puree
- 4 tablespoons butter melted
- 1 3/4 cups milk
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil for coating the waffle iron
Instructions
- Using a stand or handheld mixer, beat egg whites and sugar until stiff peaks form.
- Combine dry ingredients (except the pecans) in a large mixing bowl. Add the pumpkin puree, milk, melted butter, and vanilla extract and stir together just until combined.
- Fold in the whipped egg whites, until just incorporated.
- Stir in pecans
- Pour the waffle batter into a hot waffle iron; cook according to manufacturer's instructions or follow these guidelines for making waffles.
- Top as desired.
