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A stack of pumpkin pecan waffles is topped with butter and syrup being poured over them.

Pecan Pumpkin Waffles with a Crisp Edge

Author: Jessica Haggard
Pumpkin pecan waffles with a crisp edge and a soft middle, from a batter thicker than you expect. It's the one my kids ask for now, after years of calling pumpkin the worst vegetable there is.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 waffles
Calories 455 kcal

Ingredients
 
 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs whisked
  • 1 ½ cup milk
  • 1 cup pumpkin puree
  • ¼ cup brown sugar packed
  • ¼ cup butter melted
  • ½ cup chopped pecans
  • 1 cup heavy whipping cream for serving, optional
  • ½ cup maple syrup for serving

Instructions
 

  • Whip the heavy cream to soft peaks, cover, and refrigerate until serving. This is optional but easier to do first than after the waffles are off the iron.
  • Combine the flour, baking powder, and pumpkin pie spice in a medium bowl.
    A stainless steel bowl filled with a mixture of dry ingredients.
  • Whisk the eggs, milk, pumpkin puree, brown sugar, and melted butter in a separate bowl.
    A metal bowl containing a yellow, lumpy mixture with a wooden-handled whisk resting on the side.
  • Fold the wet ingredients into the dry ingredients until just combined. Do not over mix; a few lumps are fine. Fold in the pecans.
    A large silver mixing bowl filled with thick, yellow batter mixed with visible chunks of ingredients.
  • Preheat the waffle iron. Spray with cooking spray if needed, then cook according to the manufacturer's directions.
    A waffle maker being filled with batter, using a spatula.
  • Serve with the whipped cream, additional pecans, and maple syrup.
    A plate of pumpkin pecan waffles topped with a scoop of butter and syrup.

Notes

  • The batter is meant to be thick. If it pours like pancake batter, it's gone too thin.
  • Mix only until the streaks disappear. A smooth batter makes dense waffles.
  • Melted butter, not softened. Softened butter will not disperse into cold milk and eggs, and you lose the crisp edge that melted gives you.
  • Raw pecans work. For more flavor, toast at 300°F for 5 to 6 minutes and cool before adding.
Serve: Serve with the whipped cream (whipped ahead), warm maple syrup, and extra pecans. They also hold up next to eggs and breakfast sausage for a fuller plate.
Store: Cool completely, then freeze in a freezer-safe container for up to 2 months. Reheat from frozen in a toaster, or for 3 to 4 minutes in a 350°F oven.

Nutrition

Serving: 1waffleCalories: 455kcalCarbohydrates: 51gProtein: 9gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 124mgSodium: 209mgPotassium: 304mgFiber: 2gSugar: 23gVitamin A: 5559IUVitamin C: 2mgCalcium: 195mgIron: 3mg
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