Pumpkin Spice Waffles Pecans (Printer View)
Fluffy spiced waffles with pumpkin and toasted pecans offer a cozy morning treat with crisp texture.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1 1/2 cups whole milk
11 - 3/4 cup pumpkin puree
12 - 2 large eggs
13 - 1/4 cup melted unsalted butter (plus extra for greasing)
14 - 1 teaspoon vanilla extract
→ Mix-Ins & Toppings
15 - 3/4 cup chopped pecans, toasted, plus extra for serving
16 - Maple syrup, for serving
# Method:
01 - Preheat the waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended.
03 - In a separate bowl, whisk together the whole milk, pumpkin puree, eggs, melted butter, and vanilla extract until the mixture is smooth.
04 - Add the wet mixture to the bowl of dry ingredients. Stir gently with a spatula until just combined, avoiding overmixing the batter.
05 - Fold in the toasted chopped pecans evenly throughout the batter.
06 - Lightly grease the preheated waffle iron with melted butter.
07 - Ladle about 1/2 cup batter per waffle onto the hot iron, spreading gently if needed. Cook for 3 to 5 minutes, or until waffles are golden brown and crisp.
08 - Serve waffles warm with additional toasted pecans and maple syrup.
# Expert Advice:
01 -
- Uses pantry staples you probably have on hand
- No fancy equipment needed besides a basic waffle iron
- Ready start to finish in just over half an hour
- Kid-approved and great for making ahead or freezing
02 -
- These waffles are packed with fiber and vitamin A from real pumpkin
- Can be made dairy free and easily adapt for other dietary needs
- Freeze beautifully for easy breakfast prep
03 -
- Always toast your pecans right before folding them into the batter. The aroma and crunch is unbeatable and it keeps them from turning soggy in the waffles.
- Do not be tempted to overmix your batter. Small lumps are fine and mean your waffles will bake up fluffy inside. Finally, let your cooked waffles rest a minute or two on a rack instead of a plate to avoid steam and sogginess. I learned that trick the hard way on one too many rushed mornings.