Start your morning with a delightful fall twist by whipping up these irresistible Pumpkin Pecan Waffles, based on my Greek Yogurt Waffles! Perfectly crisp on the outside and fluffy on the inside, these waffles bring together the warmth of spiced pumpkin with the crunchy sweetness of toasted pecans. Garnish with a drizzle of maple syrup or a dollop of whipped cream, and everyone will LOVE these waffles as a seasonal treat!
Try Apple Cinnamon Waffles for another fall season favorite, or my Cornbread Waffles for a savory waffle option. I highly recommend trying my Orange Croissant Breakfast Bake for an excellent dish to share with friends and family.
Ingredients
Find below the list of ingredients to make my Pumpkin Pecan Waffles.
- Canned Pumpkin Puree
- Large Eggs
- Brown Sugar
- Vanilla Extract
- Almond Milk
- Greek Yogurt
- All Purpose Flour
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Salt
- Chopped Pecans
See recipe card for quantities.
How to make Pumpkin Pecan Waffles
Combine in a large bowl, the pumpkin puree, eggs, and brown sugar. Whisk these ingredients until smooth.
Add the milk, yogurt and vanilla to the pumpkin mixture. Whisk until smooth.
Mix together the flour, cinnamon, nutmeg, salt, and baking powder in a separate bowl.
Add the dry ingredients to the wet ingredients. Stir in the flour until just combined, but still slightly lumpy.
Use a rubber spatula to fold in the chopped pecans. Let the batter rest for five minutes while the waffle iron is heating.
Once hot, spray the inside of the waffle iron with non-stick spray. Ladle the recommended amount of batter for your iron.
Substitutions
- Pecans - Substitute the chopped pecans in the recipe for walnuts, or omit the nuts completely if preferred.
- Spices - Replace the cinnamon and the nutmeg in the recipe with 2 teaspoon of ready-made pumpkin spice seasoning.
- Milk - Feel free to use any type of regular milk, or plant based milk instead of almond.
Storing leftover waffles
Store any leftover Pumpkin Pecan Waffles in a resealable freezer bag. Keep in the freezer for up to a month. Heat back up in the oven or the quarters in the toaster for a quick breakfast treat.
Recipe
Pumpkin Pecan Waffles
Equipment
- 1 Belgian Waffle Maker
Ingredients
Wet Ingredients
- 1 cup Pumpkin Puree
- 2 large Eggs
- 1 tablespoon Brown Sugar
- 1¼ cup Almond Milk
- ½ cup Greek Yogurt
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 cups All-Purpose Flour
- 1½ tablespoon Baking Powder
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoon Salt
- ½ cup Pecan Halved chopped
Instructions
- Combine in a large bowl, the pumpkin puree, eggs, and brown sugar. Whisk these ingredients until smooth.
- Add the milk, yogurt and vanilla to the pumpkin mixture. Whisk until smooth.
- In a separate bowl, mix together the flour, cinnamon, nutmeg, salt, and baking powder.
- Add the dry ingredients to the wet ingredients. Stir in the flour until just combined, but still slightly lumpy.
- Use a rubber spatula to fold in the chopped pecans. Let the batter rest for five minutes. Meanwhile, preheat the waffle iron.
- Once hot, spray the inside of the waffle iron with non-stick spray. Ladle the recommended amount of batter for your iron. Use 1 cup of batter for most 7 inch waffle machines. Bake as per your waffle iron's instructions.
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