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Home / Recipes / Breakfast / Pecan Pumpkin Waffles

Pecan Pumpkin Waffles

30 mins
| 3 Comments |
5 from 5 votes
Jump to Recipe 09/03/18 | Updated: 10/22/19 | by Nora

Pecan Pumpkin Waffles are an easy treat for fall weekends. Make them for breakfast or as part of a brunch – your family will love them!

stack pf pumpkin pecan waffles on a white plate

So, friends. It’s September. I should start making it a tradition for the first post in September to be a pumpkin recipe.

Because Harry Potter goes to school on Sept. 1st, hence the only logical explanation is for 09/01 to be the official start of the autumn season, and I’m officially allowed to stuff this blow with all things pumpkin 🍁🎃🍁

Kidding. Sort of 😉

If you’re equally as excited about all things fall as I am, then fear not. This blog has a wealth of pumpkin recipes just waiting for you to make them.

Possibly within the next 48 hours, because nothing is as much fun as going absolutely crazy with something you love, amirite? 🤷🏻‍♀️

other delicious pumpkin recipes:

  • The Best Healthy Pumpkin Muffins
  • Baked Pumpkin Oatmeal Cups
  • Cozy Pumpkin Cornbread
  • Fluffy Pumpkin Pancakes
close up photo of a stack of pumpkin waffles

Now, this waffle recipe is not exactly new.

My Simple Pumpkin Waffles are actually one of the most popular fall recipes here on Savory Nothings, and so many of you told me that you added pecans to make them even more delicious… I had to try it myself!

Spoiler alert: You were right. Pecans ARE amazing in these waffles.

I already tried these back in August with a bag of homemade pumpkin purée I had frozen a year ago.

And I fully planned on sticking the waffles in the freezer until September… But they were so delicious, my kids gobbled them up in no time at all 🤷🏻‍♀️

I’m actually not that sorry about it, because this means I get to make a new batch now, ha!

pumpkin pecan waffles on a white plate with a dark napkin

My best tips to make these pecan pumpkin waffles absolutely foolproof:

Use high-quality canned pumpkin

Cheap canned pumpkin can have a high water content, which messes with recipes for baking, pancakes and waffles. Better yet, make your own! It’s cheap and easy.

It’s just 1 cup of pumpkin…

… and not an entire can 😉

A few people have made this mistake, so be sure to read the recipe exactly, and measure out your 1 cup of pumpkin for the recipe.

If you accidentally add the entire can, double all other recipe ingredients for a double batch.

How to bake waffles:

How do you know when waffles are done?

It’s actually quite simple: Definitely wait to open the waffle iron to check on them as long as it’s still steaming.

Steam = there’s still plenty of liquid in the waffle batter, but once it stops steaming so hard you can carefully open the iron and check on the waffles.

Then finish cooking them until they’re browned.

I actually have a full post outlining how to make homemade waffles, if you want to know in detail.

A word (or two) about this recipe:

This is pretty much my original recipe for pumpkin waffles, I just refreshed it a little.

Mainly I’m beating the egg whites separately here to make the waffles a little airier, but they are delicious either way, so if you’re short on time you can absolutely skip this extra step.

If you don’t know how to separate eggs, check out my tutorial on how to separate eggs.

Note that these are not the crispiest waffles ever due to the pumpkin in them, but they are absolutely delicious.

To make them extra crispy, place them on a rack once they come out of the waffle maker and keep them on a low heat in the oven until all waffles are done.

woman holding a stack of pumpkin pancakes

Now some FAQs about these pecan pumpkin waffles:

Can you freeze these waffles?

Yes, absolutely! I freeze all kinds of waffles all the time. It’s so convenient to have them on hand for quick breakfasts!

WHILE THIS RECIPE CAN BE FROZEN, PLEASE REMEMBER TO DO THE FOLLOWING:

  • Wait for the waffles to cool completely before freezing them (otherwise your freezer could heat up too much and affect the other frozen goods in there).
  • Use a container or bag that is suitable for freezing.
  • Label the bag or container with the contents, today’s date AND the use-by time (the waffles can be frozen for up to 3 months).
  • Defrost thoroughly before eating.

There is no need to reheat the waffles after defrosting them, but I do like popping them into the toaster to warm them up and for them to get a little crispy again.

What sides go well with waffles for breakfast?

There are lots of things we like to eat with pumpkin waffles for breakfast:

  • Greek yogurt with a little maple syrup stirred in
  • Sautéd cinnamon apples
  • Turkey breakfast sausage

OR I have an entire post about what to serve with waffles for breakfast… Did I mention I’m obsessed with waffles? 🙈

watch me make this recipe here:

(If you’re on a desktop computer or a laptop, the video could already be playing in the sidebar on the right hand side!)

grab the printable recipe here:

Printable Recipe Card
Pumpkin Pecan Waffles Image TK
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Pecan Pumpkin Waffles

Pecan Pumpkin Waffles are an easy treat for fall weekends. Make them for breakfast or as part of a brunch – your family will love them! Great for Thanksgiving, Halloween or Christmas morning.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 5 votes
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Recipe details

Prep 10 mins
Cook 20 mins
Total 30 mins
Servings 6 servings

Ingredients
 

Dry Ingredients

  • 2 cups all purpose flour
  • ¼ cup brown sugar packed (optional for sweeter waffles)
  • 2 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt

Wet Ingredients

  • 3 large eggs separated
  • 1 ⅓ cups buttermilk
  • 1 CUP canned pumpkin
  • 5 tablespoons unsalted butter melted and cooled
  • ¼ cup maple syrup

Other

  • ⅓ cup chopped pecans

Instructions
 

  • Place all dry ingredients in a large bowl. Mix well.
  • Beat the egg whites until stiff peaks form. Place all remaining wet ingredients in a medium bowl or measuring jug and whisk until smooth. Fold in the beaten egg whites.
  • Add the wet to the dry ingredients and fold together JUST until combined. Do not overmix, a few lumps are fine. Fold in the pecans with 2-3 stirs.
  • Cook the waffles in your waffle iron per the manufacturer’s instructions. To make the waffles crisper and keep them warm, place them on a rack on the lowest oven setting until all waffles are done.
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Notes

The links below are affiliate links and I earn a commission for purchases made through them.

Nutrition

Calories: 431kcalCarbohydrates: 58gProtein: 10gFat: 18gSaturated Fat: 8gCholesterol: 113mgSodium: 194mgPotassium: 440mgFiber: 3gSugar: 21gVitamin A: 6853IUVitamin C: 2mgCalcium: 184mgIron: 3mg
Nutrition is an estimate.

More recipe information

Course: Breakfast
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Cyndy Clark says

    November 11, 2019 at 4:55 pm

    Delish and beautiful

    Reply
  2. Casey says

    September 26, 2019 at 3:20 pm

    This recipe looks delicious! Am I able to make it gluten free with something like almond flour instead of regular flour or would that mess up the recipe? Thanks!

    Reply
    • Nora says

      September 26, 2019 at 9:24 pm

      Hi Casey, you’re going to have to experiment, but I would do 1.5 cups almond flour and 1/2 cup cornstarch, arrowroot starch, rice flour… Just something that’s a little lighter than the almond flour. I have made waffles with all almond flour before and it works, but I can only eat one because they’re so rich, and that’s not the point of waffles 😀 Just make sure you grease the waffle iron well, gf waffles tend to stick to the iron for me.

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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