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Pumpkin Pecan Waffles

Pumpkin Pecan Waffles

These Pumpkin Pecan Waffles are a delightful fall treat, featuring a fluffy interior and crispy exterior, complemented by the warm flavors of pumpkin and toasted pecans, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version
  • 2 teaspoons baking powder Acts as a leavening agent
  • 1 teaspoon cinnamon Adds fall flavor
  • 0.5 teaspoon nutmeg Enhances the autumnal taste
Wet Ingredients
  • 2 large eggs Can substitute with flax/chia seed mixture for a vegan option
  • 1 cup buttermilk Replace with plant-based milk for a dairy-free option
  • 1 cup pumpkin puree Fresh or canned pumpkin works
  • 4 tablespoons melted butter Can use plant-based butter for a dairy-free version
Mix-ins
  • 0.5 cup chopped pecans Adds crunch; can be substituted with seeds for nut allergies

Method
 

Preparation
  1. In a large bowl, mix together the dry ingredients: flour, baking powder, cinnamon, and nutmeg.
  2. In a separate bowl, whisk together the wet ingredients: eggs, buttermilk, pumpkin puree, and melted butter.
  3. Gradually combine the wet and dry mixtures, stirring until just blended. It's okay to have a few lumps.
  4. Fold in the chopped pecans evenly throughout the batter.
Cooking
  1. Preheat your waffle iron and lightly grease it with butter or non-stick spray.
  2. Pour a scoop of batter onto the iron, ensuring not to overfill.
  3. Close the lid and cook until the waffles are golden brown, approximately 4-5 minutes.
  4. Carefully remove the waffles and place them on a wire rack to keep crispy.

Notes

For extra crispiness, keep the waffles in a preheated oven at low temperature until ready to serve. Store cooked waffles in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.