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    Home > Recipes > Breakfast and Brunch

    Pumpkin Waffles with Pecan Syrup

    Published: Oct 20, 2015 · Modified: Feb 12, 2022 by Shareba · This post contains affiliate links, please read my disclosure policy.

    200 shares
    Jump to Recipe ↓ Support My Work 💟
    35 minutes minutes

    These sweet pumpkin waffles with a hint of pumpkin spice, are a decadent treat when served with pecan syrup!

    Pumpkin Waffles with Pecan Syrup for Breakfast | InSearchOfYummyness.com

    I've been wanting to create this recipe ever since Ward ordered pumpkin pancakes on season two of Agents of S.H.I.E.L.D. Do you watch that show? It took me a while to really get into it, but now I'm a devoted fan. I even had my photo taken with Ming-Na Wen (Agent May) at this year's Fan Expo in Toronto. She is hilarious in real life - not at all like her character on the show. Did you know she's the voice of Mulan too? Clearly, she is awesome at playing strong female characters!

    I'm a big fan of Chloe Bennet now too, which is funny because I didn't really like her in the first half of season one. But her character is so much more interesting now - who knew that she'd be so integral to the story?? If you're a fan of the show who isn't caught up with the recent season, you'll be upset with me if I say anything more than that. So, on to the recipe!

    This recipe for Pumpkin Waffles with Pecan Syrup was inspired by an Agents of S.H.I.E.L.D. episode. Get the recipe at InSearchOfYummyness.com

    Pumpkin pancakes sounded good, but I thought pumpkin waffles would be even better! I think Ward would eat them... anyhow, you don't need to be a fan of the TV show to appreciate these waffles.

    It took weeks of testing to get them right, but I'm so happy with how the final recipe turned out. Although, I'm pretty sure that I gained 5 lbs from eating so many of them as we were testing the recipe...

    Pumpkin Waffles with Pumpkin Spice and Pecan Syrup | InSearchOfYummyness.com

    So, technically, I could call these pumpkin "spice" waffles because there is pumpkin spice in it. But I really didn't want to do that for two reasons.

    The first is that people seem to be off pumpkin spice as a flavour, which is unfortunate because not all pumpkin spice recipes taste like eating a candle from Bath and Body Works.

    The second reason is that the spice is pretty subtle in these waffles. I wanted them to have pumpkin flavour, but when I added too much pumpkin or pumpkin spice the waffles lost their sweetness.

    These sweet pumpkin waffles with a hint of pumpkin spice, are a decadent treat when served with pecan syrup! | InSearchOfYummyness.com

    So while these pumpkin waffles taste distinctly different from regular waffles, they aren't strongly flavoured. I think most kids (and other picky eaters) would eat these without complaint.

    On the other hand, the pecan syrup is quite strongly flavoured. The toasted pecans and maple syrup add deep, rich, toasty flavour to the waffles, and it's very sweet. Like, candy sweet. This isn't something that you would eat every day. But oh my gosh is it ever good!

    Pecan Syrup for Pumpkin Waffles | InSearchOfYummyness.com

    Oh, I should add that I made these waffles on my George Foreman grill, not a proper waffle iron. My grill is super old, but it came with waffle iron plates so I've never bothered to buy a "real" waffle iron. So as a result, your waffles might look a bit different from mine. Just a heads up 🙂

    🖨 Printable Recipe

    Pumpkin Waffles with Pecan Syrup

    These sweet pumpkin waffles with a hint of pumpkin spice, are a decadent treat when served with pecan syrup!
    5 from 1 vote
    Created By: Shareba
    PRINT RECIPE SAVE RECIPESaved!
    PREPARATION TIME 20 minutes minutes
    COOK TIME 15 minutes minutes
    TOTAL TIME 35 minutes minutes
    COURSE Breakfast
    CUISINE American
    CALORIES 2391

    Ingredients

    For the Waffles:

    • 1 cup all-purpose flour
    • 2 tablespoons brown sugar
    • 1 teaspoon baking powder
    • ½ teaspoon pumpkin spice
    • ⅛ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ¾ cup milk
    • 2 large eggs
    • ½ cup pumpkin puree, , (not pumpkin pie filling)
    • ⅓ cup unsalted butter, , melted

    For the Pecan Syrup:

    • ½ cup chopped pecans
    • 2 tablespoon unsalted butter
    • ½ cup maple syrup

    Instructions 

    To Make Waffles:

    • Preheat waffle iron according to manufacturer's instructions. If your iron has multiple heat settings, pick the "high" setting.
    • Place a sifter, or sieve, over a large bowl, and sift the flour, sugar, baking powder, spices and salt. You may need to use a spoon to push the sugar through the sieve if it's clumpy. Gently whisk the ingredients together, and set aside.
    • In a small bowl, whisk milk, eggs and pumpkin puree. Pour the wet ingredients over the dry ingredients, and whisk gently to combine (being careful not to overmix the batter). Gently whisk in the melted butter.
    • Cook waffles according to the manufacturer's instructions for your waffle iron. Generally, this requires pouring about a ½ cup of batter into the middle of the iron, and spreading it out a bit before pulling down the lid. The waffles could take 2-5 minutes to cook, depending in your iron. They should be dark golden brown in colour, and slightly crisp. Serve warm.
    • Store leftovers in the fridge, and reheat briefly in a toaster to restore the texture of the waffles.

    To Make Pecan Syrup:

    • Place a small non-stick frying pan over medium heat. Add pecans and toast for about 8 minutes, or until they look golden brown and smell toasted.
    • Add the butter and allow it to melt. It will bubble. Stir to coat the nuts, and allow the butter to brown. This will happen quickly, so be sure not to let it burn. Once the butter smells nutty and looks brown, add the maple syrup. It will also bubble. Stir to mix everything together, then pull it off the heat. Pour into a heatproof bowl and allow to cool a bit before serving (it will be very hot straight off the stove).
    • Best if consumed on the day you make it, as it will crystallize in the fridge.

    Notes

    TIP: If you're waffles are coming out soggy or rubbery, it's because the temperature is too low. Waffles need high heat to get crispy!
    Adapted from Martha Stewart's waffle recipe.

    Please read the blog post for detailed tips and explanations.

    Nutrition

    Calories: 2391kcal | Carbohydrates: 256g | Protein: 37g | Fat: 139g | Saturated Fat: 63g | Cholesterol: 569mg | Sodium: 830mg | Potassium: 1738mg | Fiber: 12g | Sugar: 136g | Vitamin A: 22435IU | Vitamin C: 5.1mg | Calcium: 732mg | Iron: 10.7mg

    Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.

    Have you made this recipe?Please leave a review in the comments below!

    Disclosure:
    This is not a sponsored post.

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    Reader Interactions

    Comments

    1. Teresa

      October 30, 2015 at 9:04 pm

      I think the only advantage pumpkin pancakes have is alliterative satisfaction. Waffles have so much more crispy-to-tender ratio goodness. I love pumpkin as an ingredient, but the pumpkin spice craze is driving me a little mad. The flavours are great, but faddishness can ruin a good thing. That said, your waffle isn't faddish at all, it just sounds delicious. I think Ward would be distracted enough by them that May could get the drop on him.

      Reply
      • Shareba Abdul

        October 30, 2015 at 10:44 pm

        Ahahaha, "alliterative satisfaction"! Nice one Teresa! Thanks for the nice comment - I think they'd be good Ward-bait too!

        Reply

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