These cozy Pumpkin Pecan Waffles are perfect for fall! Whip up a batch for a family breakfast or serve them at a Thanksgiving brunch.
Top your warm pecan pumpkin waffles with sweet cinnamon butter, homemade maple syrup, and more chopped pecans!
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Tonia’s Notes
We are in full-on fall mode here at the Larson house and are enjoying all of the autumn foods and drinks! The leaves are changing color, the nights are cool, and the sun is warm during the day. So, I decided to make pumpkin waffles and add chopped pecans since Brian loves nuts.
They are so delicious that we’ve already made them a couple of times, and it’s so convenient having the extras in the freezer! We’ve even enjoyed them as a quick lunch on busy days.
How To Make Pumpkin Pecan Waffles
Put the flour, cornstarch, brown sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt in a bowl and stir to combine. You want to mix the dry ingredients before adding the wet ingredients, so ensure that the cornstarch, spices, and baking powder are dispersed throughout the flour.
Next, stir in the whole milk, pumpkin puree, canola oil, egg, and vanilla. Then, fold in the chopped pecans. Set the pumpkin pecan waffle batter aside to rest.
Preheat your waffle maker. Once it is ready, grease it with cooking spray and add the appropriate amount of batter. Cook the pecan pumpkin waffles for 4-5 minutes or until they stop steaming and are fully cooked.
Make Ahead and Storage
- Make Ahead: You can make pumpkin pecan waffles ahead of time and store them to be reheated later.
- Refrigerator: Place cooled waffles in an airtight container or storage bag with parchment paper between layers. Store in the fridge for 2-3 days.
- Freezer: Place them in a freezer bag with parchment paper between layers and freeze them for up to two months.
- Reheat: The easiest way to reheat them is in the toaster but you could also warm them up in the waffle maker, an air fryer, or in the oven.
Frequently Asked Questions
You can definitely prepare the recipe as directed and skip adding the chopped pecans.
Add cornstarch to the batter, make sure your waffle maker is hot, cook them long enough, and place them on a cooling rack rather than cooling them in a stack when they are done cooking.
We love topping them with cinnamon butter and homemade maple syrup! They are also delicious with whipped cream and chocolate chips.
More Fall Breakfast Ideas
- Homemade Pumpkin Scones are easy to make.
- A Pumpkin Pie Smoothie is perfect for fall!
- This Pumpkin French Toast is so good.
- Make Pumpkin Muffins with chocolate chips!
Pumpkin Pecan Waffles
Ingredients
- 1 ¾ cup flour
- ¼ cup cornstarch
- 3 tablespoon brown sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups whole milk
- ⅔ cup pumpkin puree
- ¼ cup canola oil
- 1 large egg
- 1 teaspoon vanilla
- 1 cup chopped pecans
Instructions
- Combine the flour, cornstarch, brown sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt in a large bowl.
- Add the whole milk, pumpkin puree, canola oil, egg, and vanilla. Whisk until combined. Fold in the chopped pecans. Set aside to rest.
- Preheat the waffle maker. Once it is hot, grease it, pour 3/4 cup of batter onto it (or the appropriate amount for your waffle maker), and spread it out evenly.
- Cook for 4-5 minutes (depending on your waffle iron) until it stops steaming and the waffles are fully cooked.
- Remove the waffles, place them on a cooling rack, and repeat with the remaining batter.
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