Pumpkin Pecan Waffles (Homemade waffle recipe)
These Pumpkin Pecan Waffles are the best healthy homemade waffles for fall! Made with real pumpkin and crunchy pecans, this easy recipe delivers warm, cozy flavors in every bite. Perfect for breakfast or brunch, these homemade waffles are quick to make and packed with wholesome ingredients for a delicious and nutritious start to your day.
Equipment
- Waffle Maker
- Mixing Bowls
- Whisk
- Spatula
Ingredients
- 1¾ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs at room temperature
- 1 cup milk or buttermilk
- ¾ cup canned pumpkin puree
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup chopped pecans plus extra for topping
Instructions
- Preheat waffle iron and lightly grease with oil or nonstick spray.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In another bowl, whisk the eggs, milk, pumpkin puree, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and mix until just combined. Fold in chopped pecans. Do not overmix.
- Pour batter into preheated waffle iron and cook according to your machine’s instructions until golden brown and crisp.
- Top with maple syrup, butter, whipped cream, and pecans.
Notes
- Use pure pumpkin puree (not pumpkin pie filling) for best results and authentic flavor.
- Lightly toast the pecans before adding them to the batter to bring out extra nutty flavor and crunch. (optional step)
- Don’t overmix the batter, mix just until the ingredients are combined for tender, fluffy waffles.
- Cooked waffles can be kept warm in a low oven (200°F/95°C) until ready to serve, or freeze extras for a quick, healthy breakfast later.
Tried this recipe?Let us know how it was!
