Spiced Pumpkin Pecan Waffles
Fluffy, golden pumpkin waffles spiced with ginger, nutmeg, cloves, topped with toasted pecans.
In a nutshell: This authentic american spiced pumpkin pecan waffles comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Bring autumn to your breakfast table. These waffles are incredibly light and crispy, made with real pumpkin puree, spiced with fall aromas, and loaded with crunch from toasted pecans.
Key Equipment
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Chef's Pro-Tips
- Lumps are Your Friend: Whisk batter until just combined. Leaving small flour lumps intact creates pockets of steam that yield tall, cloud-fluffy pancakes.
- Wait for Surface Bubbles: Flip only when bubbles form and pop on the surface and the edges look set and matte. Flipping prematurely deflates the rise.
Ingredients
3
servings
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2 cups all-purpose flour
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1 tbsp pumpkin pie spice
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2 large eggs
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¾ cup pumpkin puree, canned
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1 ½ cups milk
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4 tbsp melted butter
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½ cup pecans, chopped and toasted
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Step-by-Step Instructions
Mix Dry and Wet
In a large bowl, whisk together the flour, baking powder, sugar, salt, and pumpkin pie spice. In a separate bowl, whisk eggs, pumpkin puree, milk, and melted butter until combined.
Fold Batter
Pour the wet ingredients into the dry ingredients and fold gently until just combined (batter should be slightly lumpy). Fold in the toasted chopped pecans.
Bake Waffles
Preheat your waffle iron. Pour batter onto the hot iron and cook for 4-5 minutes until golden brown and crispy. Serve hot with maple syrup and extra pecans.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Not at all. The recipe says to fold until just combined and that the batter should be slightly lumpy. Overmixing makes waffles tough instead of fluffy.
It is best mixed fresh, since the leavening starts working as soon as wet meets dry. If you must prep ahead, mix the dry ingredients the night before and add the wet in the morning.
Hold them in a single layer on a rack in a 200°F oven. Stacking traps steam and softens the crisp exterior.
Yes. Cool completely, freeze in a single layer, then bag. Reheat straight from frozen in the toaster for a crisp result.
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