Pumpkin Pecan Waffles

pecan pumpkin waffles on a green serving plate.

5 from 1 vote

These pumpkin pecan waffles are quick and easy to make. Ready in 25 minutes. It features a blend of aromatic spices, pumpkin puree, and nutty pecan meal. Perfect for a weekend breakfast or brunch accompanied by a cup of tea. Enjoy each bite, one forkful at a time.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 557kcal

Author: Maureen Celestine

Equipment

waffle iron

Ingredients

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

Instructions

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.

Notes

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.

Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.

Nutrition