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My Pumpkin Pecan Waffles are perfect for the fall season when you need something to do with the extra canned pumpkin in your fridge. They are warm and buttery with a delightful nutty flavor.
Here are more breakfast recipes to serve: Parmesan Grits, Sweet Potato Hash, Breakfast Hash, Cheese Omelete, and Chocolate French Toast.
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I love waffles. I actually enjoy going to different trending and popular restaurants and trying their waffles. I would like somebody to come up with a waffle flight option so I can save calories from eating all these different types of waffles.
Now that we've got my waffle connoisseur out of the way. Let's jump into these delicious waffles. These pumpkin pecan waffles are a blend of two waffles that I have already featured on my blog. Try my pecan waffles and sweet potato waffles (check them out).
I wanted to ensure that I had pecans in every bite, with a hint of warm spices that complement the maple syrup. And after two attempts, I achieved success; that's the joy and confidence you can have when you start with a great recipe.
Most of these ingredients are pantry staples; make sure to pay attention and buy canned pumpkin, not pumpkin pie filling. The difference between these is dramatic, with the latter making your batter too wet to cook up in a waffle maker and discouraging you from trying these delicious waffles again.
Let's jump into making this pumpkin waffles recipe.
Pumpkin Pecan Waffles Key Ingredients
You should have most of these ingredients at home for this pumpkin pecan waffles recipe.
Unbleached All-Purpose Flour
You can use regular all-purpose flour, but I prefer to use unbleached flour. Its slightly higher protein content gives waffles better structure while keeping the texture light and tender—perfect for breakfast baking.
Pecans
Pecans are my go-to nut for waffles. They add a satisfying crunch, natural sweetness, and a boost of protein, fiber, healthy fats, and key minerals like vitamin E, magnesium, potassium, and zinc.
Canned Pumpkin
Depending on the store you shop at, you'll find either canned pumpkin or pure pumpkin puree. Those are the same thing, but make sure you do not pick up pumpkin pie filling.
Salt
Just a pinch of kosher salt enhances all the flavors in your batter, balancing sweetness and highlighting the spices.
Baking powder
Baking powder guarantees that you'll have light and fluffy waffles. Check that it's not expired, so be sure to buy a new one if you haven't used it recently.
Light Brown Sugar
A few tablespoons of light brown sugar add a subtle caramel note, helping the waffles achieve a gorgeous golden-brown color. Enough for sweetness, but never overpowering.
Buttermilk
I use only buttermilk for its tangy flavor and the tender, airy texture it brings to the waffles. It’s the secret ingredient that makes them irresistibly soft inside.
Melted butter
Incorporating melted butter into the batter creates a perfect combination of crisp edges and tender interiors—key for waffles that are both crunchy and soft.
Eggs
Using whole eggs will add moisture, richness, and structure, helping make these pumpkin waffles light and fluffy. Egg yolks will add richness to the waffle batter, but they'll also make it denser and less fluffy.
Homemade Pumpkin Pie Spice
I always make my own pumpkin spice blend because pre-mixed versions vary so much. Mix cinnamon, nutmeg, ginger, and allspice, and add a pinch of cloves if you like—freshly ground spices bring the most vibrant flavor.
How to Make Pecan Pumpkin Waffles
Let's make some finger-licking pecan pumpkin waffles! This recipe is easy to follow and works in any waffle iron.
In a large bowl, mix flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, ginger, kosher salt, and chopped pecans.
In a medium bowl, beat the eggs, buttermilk, pumpkin puree, melted butter, and vanilla together until well combined.
Then, pour the wet ingredients into the dry ingredients and mix until the mixture is smooth. Set aside for 10 minutes.
Heat the waffle iron to the desired temperature or color and spray it with cooking spray. Pour enough waffle batter to cover the bottom of the waffle iron, close the lid, and cook for 5 minutes, or until the desired color is achieved. Place cooked waffles in a 200°F oven on a baking sheet in a single layer until all waffles are made.
Serve pumpkin pecan waffles with softened butter, or cinnamon honey butter, more chopped pecans, and maple syrup.
Storage
Waffles are best eaten immediately, but they will remain fresh for up to three days in an airtight container in the refrigerator. Waffle batter can be made ahead of time, covered with plastic wrap, and stored in the fridge overnight. Take it out 15 minutes before cooking.
Please keep cooled waffles in a freezer bag or an airtight container and freeze them for 3 months—no need to thaw before reheating.
Reheat frozen waffles in the toaster for 1-2 minutes or in an air fryer for 2 minutes at 350°F. Do the same for frozen waffles. Cooking them in a toaster oven will help them get crispy on the outside, just like they are fresh out of the waffle iron.
Pro Recipe Substitutions, Tips & Tricks
Here are the best techniques and substitutes you'll need to know to make these pumpkin pecan waffles consistently every time.
- You can buy 1 cup of chopped pecans, chop them yourself, or give them a quick blitz in the food processor. Toasting the chopped pecans before mixing them in didn't significantly enhance the flavor.
- Almonds, walnuts, cashews, and peanuts will make suitable substitutes for pecans.
- Feel free to add ½ cup of semi-sweet chocolate chips to the pumpkin chocolate chip waffles; regular or mini chocolate chips will also work.
- You can use pumpkin pie spice instead of measuring out the individual spices, including cinnamon, nutmeg, ground ginger, and allspice.
- Do not stack your waffles in a warm oven. It causes them to steam and become soggy, losing their signature crispy edges.
- I prefer to use canola oil or avocado oil as a nonstick cooking spray due to its excellent high-temperature cooking properties.
- Feel free to use gluten-free flour as a substitute for all-purpose flour when making gluten-free waffles. You can also use self-rising flour to skip an extra measuring step, omitting the need to add baking powder and salt to your dry ingredients.
- Feel free to use dark brown sugar or granulated sugar as an alternative to light brown sugar. If you prefer eating waffles without maple syrup, consider doubling the brown sugar in the recipe for a sweeter waffle.
- Every waffle maker is different and will yield a different number of waffles, depending on its size. You may need to double the waffle batter if you have a larger waffle iron.
- I use my first waffle as a test to see how my waffle maker cooks. I usually require more time than the manufacturer's instructions suggest.
- Feel free to use whole milk or any milk you have at home instead of buttermilk. You'll be sacrificing some flavor, though.
- You can use canola oil or any other oil instead of melted butter, but you'll sacrifice flavor.
- If you prefer a sweeter waffle batter, double the sugar in the recipe.
- Spend the extra money and get the best quality items. Maple syrup is entirely different from Log Cabin, Pearl Milling, or Mrs. Buttersworth's.
- Here are a few more pumpkin recipes of mines to try: chocolate pumpkin bread, pumpkin muffins,pumpkin cheesecake bars, and pumpkin hand pies.
FAQs
Here are users top questions about making pumpkin pecan waffles at home.
Why are my waffles not light and fluffy?
If your pumpkin waffles aren’t turning out as airy as you hoped, it usually comes down to a few key factors. Make sure you measure your flour carefully—spoon it into your cup or use a kitchen scale instead of scooping directly from the bag, which can pack in too much flour and weigh the batter down. Also, mix the batter just until the ingredients come together; overmixing develops the gluten and can make your waffles dense instead of tender and fluffy.
Can I add pumpkin to waffle mix?
You can absolutely add pumpkin to waffle mix, and it’s the easiest way to create pumpkin pecan waffles without starting entirely from scratch. Stirring in pumpkin puree not only adds a seasonal flavor but also brings extra moisture, making the waffles more tender and moist. Just be sure to balance it with a bit of extra flour or reduce the liquid slightly so the batter isn’t too heavy. A handful of chopped pecans is folded in at the end, providing a crunchy, nutty contrast to the soft pumpkin batter.
What is the secret to fluffy waffles?
The secret to fluffy waffles comes down to two key techniques: don’t overmix the batter and utilize the eggs. Overmixing develops the gluten, which makes waffles dense instead of airy. For pumpkin pecan waffles, separate the eggs and whip the whites until they form soft peaks; then gently fold them into the batter. This creates a light structure that keeps the waffles tall and fluffy, even with the heavier pumpkin puree mixed in.
What are some toppings and pairings for pumpkin pecan waffles?
Top your pumpkin pecan waffles with a dollop of whipped cream, a drizzle of maple syrup, or a pat of honey butter for classic sweetness. Add fresh fruit like bananas, berries, sautéed apples, or peaches, or sprinkle with chocolate chips and toasted pecans for extra crunch. For a decadent touch, try a caramel drizzle or nut butters to elevate your waffle breakfast.
More Waffle Recipes
Be sure to try out these waffle recipes if you love waffles as much as I do.
- Chicken and Waffles
- Chocolate Waffles
- Sweet Corn Waffles
- Strawberry Waffles
- Peach Cobbler Waffles
- Buttermilk Waffles
- Belgian Liege Waffles
- Blueberry Waffles
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all the ingredients and tools for the pumpkin pecan waffles on the counter.
Step 2: Measure out all the ingredients into individual bowls.
Step 3: To avoid surprises, ensure your waffle maker is working correctly before starting.
Step 4: Follow the recipe and prepare some scrumptious pumpkin pecan waffles you've ever made.
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📖 Recipe
Pumpkin Pecan Waffles
Ingredients
- 1 cup chopped pecans
- 1 ½ cups unbleached all-purpose flour
- ¼ cup light brown sugar packed
- 1 ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon all spice
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ½ cups buttermilk
- 1 cup canned pumpkin
- 4 tablespoons melted unsalted butter
- 2 teaspoons vanilla extract
- cooking spray
- Grade A maple syrup
Instructions
- In a large bowl, mix flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, ginger, kosher salt, and chopped pecans.
- In a medium bowl, beat the eggs, buttermilk, pumpkin puree, melted butter, and vanilla together until well combined. Then, pour the wet ingredients into the dry ingredients and mix until the mixture is smooth. Set aside for 10 minutes.
- Heat the waffle iron to the desired temperature or color and spray it with cooking spray. Pour enough waffle batter to cover the bottom of the waffle iron, close the lid, and cook for 5 minutes, or until the desired color is achieved. Place cooked waffles in a 200°F oven on a baking sheet in a single layer until all waffles are made.
- Serve pumpkin pecan waffles with softened butter, or cinnamon honey butter, more chopped pecans, and maple syrup.
Notes
- You can buy 1 cup of chopped pecans, chop them yourself, or give them a quick blitz in the food processor. Toasting the chopped pecans before mixing them in didn't significantly enhance the flavor.
- Almonds, walnuts, cashews, and peanuts will make suitable substitutes for pecans.
- Feel free to add ½ cup of semi-sweet chocolate chips to the pumpkin chocolate chip waffles; regular or mini chocolate chips will also work.
- You can use pumpkin pie spice instead of measuring out the individual spices, including cinnamon, nutmeg, ground ginger, and allspice.
- Do not stack your waffles in a warm oven. It causes them to steam and become soggy, losing their signature crispy edges.
- I prefer to use canola oil or avocado oil as a nonstick cooking spray due to its excellent high-temperature cooking properties.
- Feel free to use gluten-free flour as a substitute for all-purpose flour when making gluten-free waffles. You can also use self-rising flour to skip an extra measuring step, omitting the need to add baking powder and salt to your dry ingredients.
- Feel free to use dark brown sugar or granulated sugar as an alternative to light brown sugar. If you prefer eating waffles without maple syrup, consider doubling the brown sugar in the recipe for a sweeter waffle.
- Every waffle maker is different and will yield a different number of waffles, depending on its size. You may need to double the waffle batter if you have a larger waffle iron.
- I use my first waffle as a test to see how my waffle maker cooks. I usually require more time than the manufacturer's instructions suggest.
- Feel free to use whole milk or any milk you have at home instead of buttermilk. You'll be sacrificing some flavor, though.
- You can use canola oil or any other oil instead of melted butter, but you'll sacrifice flavor.
- If you prefer a sweeter waffle batter, double the sugar in the recipe.
- Spend the extra money and get the best quality items. Maple syrup is entirely different from Log Cabin, Pearl Milling, or Mrs. Buttersworth's.
- Here are a few more pumpkin recipes of mines to try: chocolate pumpkin bread, pumpkin muffins,pumpkin cheesecake bars, and pumpkin hand pies.
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