Light and fluffy on the inside with slightly crisp edges, these Pumpkin Waffles with Butter Pecan Syrup are packed with pumpkin flavor, warm spices, and topped with a rich, sweet butter pecan syrup. They are the perfect, cozy fall breakfast the whole family will love and are a delicious choice for your Thanksgiving breakfast.
What we love about these Pumpkin Waffles
If you’re like me and love pumpkin everything, then these waffles may be your new favorite meal, breakfast or dinner. Each bite is full of cozy pumpkin flavor with a hint of cinnamon and fall spices. Add the sweet, buttery pecan syrup, and it’s pure heaven.
The syrup is so simple to make and comes together in less than 10 minutes, as long as it takes the butter to melt. I love how it pairs with the pumpkin waffles, and highly recommend serving them together; it’s really a lovely combination.
Looking for other breakfast recipes? Try our delicious Blueberry Buttermilk Muffins, our Orange French Toast, Biscuit Gravy Breakfast Casserole, our Dutch Baby Pancakes, Easy Bacon Breakfast Casserole, Cream Cheese Puff Pastry Danish, Spinach Bacon Quiche, or our Broccoli Bacon Quiche
What you need to make this Pumpkin Waffles Recipe
You will need the following ingredients:
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Salt
- Buttermilk
- Milk
- Canned pumpkin (not canned pumpkin pie mix)
- Vegetable oil
- Brown sugar
- Eggs
- Pure maple syrup
- Butter
- Vanilla
- Pecans
Pumpkin Spiced Waffles Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could try using pumpkin pie spice in place of the spices listed.
- If you don’t want to make the butter pecan syrup, you can use plain maple syrup. The syrup comes together so quickly, though, and complements the waffles so well.
- If you don’t have buttermilk, you can make your own by whisking together 1 tablespoon vinegar per cup of milk. Let it sit for 5-10 minutes before using; it will slightly curdle. The batter may be a little thinner using homemade buttermilk versus store-bought.
Step-by-step Instructions
Step 1. Preheat your waffle iron and your oven to 200 degrees Fahrenheit. In a small saucepan, bring to a simmer the maple syrup, chopped pecans, butter, vanilla, and a pinch of salt until the butter is melted and the syrup has slightly thickened. Keep warm on low heat.
Step 2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. In a medium-sized bowl, whisk together the buttermilk, canned pumpkin, milk, brown sugar, oil, and eggs. Pour the wet ingredients into the dry ingredients and whisk just until combined. You don’t need to over-stir; a few lumps in the batter are okay.
Step 3. Spray the hot waffle iron with nonstick cooking spray. Following your waffle iron manufacturer’s directions, measure the batter and cook the waffles until finished. For our circular waffle iron, we use about 3/4 cup of batter until it is almost to the edge of the iron before closing it to cook. Place the cooked waffles on a cookie sheet and keep warm in the preheated oven while you cook the other waffles.
Step 4. Serve with a pat of butter and the warm butter pecan syrup.
Tips
- If your family loves waffles, I highly recommend getting a double flip waffle maker. It cuts the waffle-making time in half by making two at once. We have loved this Cuisinart double-flip Belgian waffle maker and bought it when it was marked down. Watch for sales; it’s one of my favorite kitchen appliances.
As an Amazon associate, I earn from qualifying purchases.
Frequently Asked Questions
| Can I make Pumpkin Waffles and the Butter Pecan Syrup in advance? How to reheat them? |
| a. Absolutely, you can make waffles up to 3-4 days in advance. They last up to 4 days, covered, in the fridge. However, the edges will lose their crispness and become soft. I suggest reheating them in a toaster or toaster oven to restore the crispness to the exterior of the waffle. You can also warm them in a 350-degree Fahrenheit oven for 5 minutes. b. The syrup is great to make ahead as it lasts for up to 2 weeks in an airtight container in the fridge. To reheat, microwave, or warm over low heat. |
| How do I store Pumpkin Waffles? |
| a. Once cooled, store in the fridge, covered in an airtight bag or container for up to 4 days. For longer storage, I recommend placing them in a freezer bag or container to freeze. It will last up to 2-3 months. b. The syrup can be frozen, but the high butter and nut content may cause a slight separation or texture changes after thawing. |
Pumpkin Waffles with Butter Pecan Syrup
Light and fluffy on the inside with slightly crisp edges, these Pumpkin Waffles with Butter Pecan Syrup are packed with pumpkin flavor, warm spices, and topped with a rich, sweet butter pecan syrup. They are the perfect, cozy fall breakfast the whole family will love and are a delicious choice for your Thanksgiving breakfast.
6
round waffles10
minutes20-25
minutesIngredients
Waffles
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1 1/4 cups buttermilk
3/4 cup canned pumpkin (not canned pumpkin pie filling)
1/2 cup milk
1/4 cup oil
1/4 cup brown sugar
2 large eggs
Syrup
1 1/2 cups pure maple syrup
1/2 cup chopped pecans
4 tablespoons butter
1/2 teaspoon vanilla
Pinch of salt
Directions
- Preheat your waffle iron and your oven to 200 degrees Fahrenheit.
- In a small saucepan, bring the maple syrup, chopped pecans, butter, vanilla, and a pinch of salt to a simmer until the butter is melted and the syrup has slightly thickened. Keep warm on low heat.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a medium-sized bowl, whisk together the buttermilk, canned pumpkin, milk, brown sugar, oil, and eggs.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. You don’t need to over-stir; a few lumps in the batter are okay.
- Spray the hot waffle iron with nonstick cooking spray. Following your waffle iron manufacturer’s directions, measure the batter and cook the waffles until finished. For our circular waffle iron, we use about 3/4 cup until it is almost to the edge of the iron before closing it to cook.
- Place the cooked waffles on a cookie sheet and keep warm in the preheated oven while you cook the other waffles. Serve with a pat of butter and the warm butter pecan syrup.
Notes
- After making the waffles, don’t stack them on a plate, or the trapped steam will make them soggy. You can put them on a cooling rack, or in a low-temperature oven on a baking sheet in an even layer.
- If your family loves waffles, I highly recommend getting a double flip waffle maker. It cuts the waffle-making time in half by making two at once. We have loved this Cuisinart double-flip Belgian waffle maker and bought it when it was marked down. Watch for sales; it’s one of my favorite kitchen appliances. (paid link)
- Some waffle iron brands recommend not using baking spray on the waffle iron. Make sure to read the recommendations from your waffle iron’s manufacturer.
