These pumpkin pecan waffles are quick and easy to make. These golden delights are a cozy embrace of autumn, blending the warmth of pumpkin puree and aromatic spices with the nutty goodness of pecans.
Reasons to Love this Recipe
- These homemade fall waffles are straightforward to whip up.
- They are crisp around the edges and tender on the inside.
- This recipe uses basic pantry staples that you most likely have on hand.
- Do you enjoy entertaining? This pecan waffle recipe will make a fun addition to your breakfast or brunch fall grazing board, just like our holiday favorite peppermint chocolate pancake or Brioche french toast casserole.
- They store very well, which makes a busy morning a breeze. Pop them from the freezer to the toaster for a crispy bite.
Here are some of the main ingredients you’ll need to make it:
- All-purpose Flour: provides structure, texture, and consistency to the waffle batter, resulting in delicious waffles
- Pecan meal: is made by grinding toasted pecans into a fine, flour-like consistency. It adds flavor, texture, and nutritional benefits. The depth of flavor is impeccable. Learn how by using my pecan flour recipe.
- Sugar: Brown sugar is my choice of sweetener because of the caramelized flavor it adds to the waffles.
- Baking powder and soda: These leavening agents make waffles rise and become light and fluffy.
- Spices: I used a combination of fall spices like cinnamon, ginger, cloves, and nutmeg to add fragrance to the batter.
- Butter: I love the buttery flavor this adds to the breakfast waffles. Vegetable oil is another choice if you don’t have butter on hand. This would yield a crispier and more sturdy waffle.
- Buttermilk: aside from great taste, the lactic acid in buttermilk helps break down the gluten in the batter, yielding perfectly soft and fluffy waffles.
- Pumpkin Purée: canned pumpkin puree like Libby's (affiliate link), not to be confused with pumpkin mix. If using a homemade pumpkin purée, blend it into a smooth consistency.
Please refer to the recipe card for the exact measurements.
Flour: You can make them with wheat, rye, oat, buckwheat, rice, and even potato flour.
Nuts: Nuts like hazelnut, almond, and walnut work perfectly for this recipe.
Fruits: Add apples, pears, or dried mulberries for more flavor.
Chocolate chips: Add chocolate or butterscotch chips for a rich chocolate flavor.
Making these Belgian-style waffles from scratch is very easy. Here is what you’ll do:
Step 1. Preheat the waffle iron according to the manufacturer's instructions. Preheat the oven to 175 degrees F to keep the waffles warm or set to warm.
Step 2: Whisk together the dry ingredients in a medium bowl and set aside.
Step 3. Whisk together the eggs, butter, milk, and pumpkin purée in a large bowl.
Step 4. Add the wet ingredients to the dry ingredients and whisk until just combined.
Step 5. Spray the waffle grates with cooking spray. Pour about ½ - ¾ cup batter onto the hot waffle iron.
Step 6: Close the lid and cook according to the manufacturer’s instructions (in most cast irons, around 3-5 minutes or until golden brown). Remove the cooked waffles.
Step 7: Place the waffles on a lined baking sheet in a single layer.
Step 8: Serve immediately with butter, maple syrup, whipped cream, powdered sugar, or any of your favorite toppings.
- It’s okay to only use whole milk instead of buttermilk if that’s all you have on hand.
- I used a food processor to process the pecans. A rolling pin can be used to crush the pecans. Make sure it’s in a ziplock bag without trapped air. Better yet, use a coffee grinder to achieve the same consistency.
- Don’t overmix the batter. Use gentle motions when stirring as you would when making a fluffy pancake. The batter should flow easily while pouring it on the waffle iron.
- If your waffle maker doesn’t have a cooked light indicator, use steam as your guide. No steam equals cooked waffles.
- Keep the waffles crisp and warm by placing them in the oven while you cook the rest of the batter. Set the oven to the lowest setting, then place the waffles on a single layer over a lined baking sheet.
- If you want a soft and fluffy waffle interior, separate the egg whites from the yolks. Whisk the egg white on high using a hand/stand mixer until stiff peaks form. Fold it into the batter as the last step before baking.
- To freeze these waffles, let them cool completely on the cooling rack. Place parchment or wax paper in between each waffle, and wrap a stack in plastic or place in a resealable freezer bag. Release any trapped air to prevent freezer burn. Freeze for up to 3 months. Pop them in the toaster when you are ready to serve. They will remain crisp and tender.
Kitchen Tools Used for this Recipe
- Mixing bowls
- Baking sheet
- Waffle iron: I love this Belgian waffle maker because it makes restaurant-style waffles. The 5 settings control knob combined with the ready-to-eat indicator light checks all the points for me.
- Food processor: to blend the pecans.
What to Serve with Pecan Waffles
Pumpkin pecan waffles are a delicious and unique breakfast treat. But what should you serve with them? Here are some great ideas:
• Syrup: Maple syrup is a classic choice that goes well with the rich flavor of pecans. Try honey or even chocolate sauce if you want something different.
• Fruits: Fruits are a great way to add sweetness and freshness to your waffles. Top them with sliced bananas, strawberries, or even diced apples.
• Bacon: For a savory twist, top your waffles with cooked bacon, a smear of bacon jam, or sausage. This is a great option if you're serving pecan waffles for dinner.
• Candied nuts: Candied nuts are a delicious topping idea that adds crunch and sweetness to the waffles. Try these candied nuts from Minimalist baker
• Cream: For more flavor, serve the waffle with fresh or whipped cream, sour cream, or crème fraîche
You can store homemade waffles in the refrigerator for up to 4 days or in the freezer for up to 3 months. Make sure to cool them completely before storing them. Pop them in the toaster or microwave when ready to serve.
Yes, you can substitute butter for oil. The waffles around the edges will be slightly less crisp but remain tender and delicious.
The secret to making good waffles is achieving the right batter consistency, preheating and greasing the waffle iron, not overmixing the batter, following recommended cooking times, and getting creative with toppings while keeping them warm until serving.
The primary difference between Belgian waffles and regular waffles is their texture and thickness; Belgian waffles are thicker, fluffier, and have deeper pockets, while traditional waffles are thinner and often crisper.
Love Pumpkin? Here are some Pumpkin Related Recipes to Try:
This homemade pumpkin pecan Belgian waffles recipe is perfect for anyone who loves the taste of fall. I hope that’s you!
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
Pumpkin Pecan Waffles
- 1 ¼ cups All-purpose flour
- ¾ cup Pecan meal or flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- pinch of salt
- 4 eggs
- 6 tablespoons butter melted, cooled
- ¾ cup buttermilk
- ½ cup whole milk
- ½ cup pumpkin Purée
- Preheat your waffle iron according to the manufacturer’s instructions. Preheat the oven to 175°F. Line a large baking sheet with parchment paper and set aside.
- Whisk together the flour, ground pecan, sugar, baking powder/soda, cinnamon, ginger, cloves, and salt in a large bowl. Set aside(check out how to make a pecan meal from scratch via the link in the note.)1 ¼ cups All-purpose flour, ¾ cup Pecan meal, ½ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, pinch of salt
- Whisk together the eggs, butter, buttermilk, whole milk, and pumpkin purée in another bowl until it’s smooth.4 eggs, 6 tablespoons butter, ¾ cup buttermilk, ½ cup whole milk, ½ cup pumpkin Purée
- Pour the wet ingredients into the bowl with the dry ingredients and mix using a spatula or spoon until combined.
- Spray the waffle grates with cooking spray.
- Pour about ½ - ¾ cup batter onto the hot waffle iron.
- Close the lid and cook according to the manufacturer’s instructions. Repeat until there is no more batter left.(in most cast irons, around 3-5 minutes or until golden brown).
- Once cooked, transfer onto the lined baking sheet in a single layer and place in the oven to keep warm while you cook the rest of the batter.
- Serve immediately with butter, maple syrup, whipped cream, powdered sugar, or any of your favorite toppings.
- The waffle batter should be thick but still pourable. Too thin, and it won't hold its shape; it is too thick and might be too dense. Aim for a smooth, lump-free batter.
- The number of waffles made will depend on your waffle iron size. This recipe makes 8 large waffles or 16 small ones.
- Storage, freezing, and reheating tips:
Once cooled, wrap leftover waffles in a plastic wrap or ziplock bag and refrigerate for 3-4 days.
- To freeze, place parchment or wax paper in between each cooled waffle, and wrap a stack in plastic wrap or place in a resealable freezer bag. Release any trapped air. Freeze for up to 3 months.
- Toast the frozen waffles when you are ready to serve. They will remain crisp and tender.