Pecan Pumpkin Waffles (with Maple Pecan Syrup)

These pecan pumpkin waffles are sweet, light, and delicately spiced with pumpkin pie seasoning.

Toasted pecans add crunch and warmth, while the homemade maple pecan syrup takes them over the top for a cozy fall breakfast.

Ingredients & Substitutions

Most pumpkin waffle recipes stop at the pumpkin and spice, but this pecan pumpkin waffles recipe takes things a step further with extra texture and richness.

• All-purpose Flour: Gives the waffles structure. Note that I have not tested this recipe with whole wheat flour.
• Baking Powder: Makes the waffles fluffy and light.
• Light Brown Sugar: Adds a hint of molasses flavour that pairs beautifully with pumpkin.
• Pumpkin Spice: A blend of warm spices. If you don't have any or can't find it at your grocery store, you can make a homemade pumpkin spice blend instead.
• Whole Milk (3.25%): Keeps the waffles tender. You can substitute with 2% milk, but avoid 1% milk as it will make the waffles less rich.
• Eggs: Binds everything together and adds richness.
• Pumpkin Puree: I used canned pure pumpkin puree. If you use pumpkin pie filling, omit the pumpkin spice in the recipe.
• Vanilla Extract: Adds a warm, sweet flavour.
• Salted Butter: Adds flavour and helps the waffles crisp up. If you only have unsalted, add an extra pinch of salt to the batter.
• Pecans: Toast your pecans before making this recipe. It brings out their natural oils and makes them taste really good.
• Maple Syrup: I used Grade A dark maple syrup. I have not tested this recipe with pancake syrup.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Variations

There are so many ways that you can customize these pecan pumpkin waffles depending on what you have on hand or what you're in the mood for.

Here are some popular ideas to get you started:

• Swap the pecans for walnuts. They have a slightly more bitter flavour, but work just as well in the batter and syrup.
• Add chocolate chips. Fold in ½ cup of mini chocolate chips along with the pecans for a dessert-style waffle.
• Make them dairy-free. Use your favourite plant-based milk and swap the butter for coconut oil or vegan butter.

If you love pumpkin-flavoured fall treats, try my pumpkin cookie bars, easy pumpkin pie, or pumpkin crepes next!

How to Make Pecan Pumpkin Waffles

This pecan pumpkin waffles recipe comes together quickly, but the batter needs to rest for at least 30 minutes. This gives the flour time to hydrate and makes for fluffier waffles.

Since these waffles are not made with baking soda, resting actually improves the taste and texture.

If you don't want to wait to cook the waffles in the morning, prepare the batter the night before and leave it in the refrigerator. You'll be rewarded with even fluffier and tastier waffles!

Step 1: In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and pumpkin spice.

Step 2: In a separate bowl, whisk together the pumpkin puree, milk, eggs, and vanilla. Once combined, add the cooled melted butter and whisk again.

Step 3: Add the dry ingredients to the wet ingredients and gently stir until just combined. Don't overmix the batter or your waffles will be tough.

Step 4: Fold in the chopped pecans by
using a spatula to gently lift and turn the batter over the pecans until they are mixed in. Let the batter rest for 30 minutes at room temperature, or overnight in the refrigerator.

Most waffle makers need about 10 minutes to fully preheat before you can start cooking. Skipping this step can result in soggy waffles.

Step 5: Preheat and grease your waffle maker. Cook the waffles according to the manufacturer's instructions. For this waffle maker, a small ladle was the perfect amount of batter (about ⅓ cup).

Step 6: In my waffle maker, the waffles took about 4 ½ minutes to become golden brown. You'll know the waffles are done when there is little to no steam coming out of the waffle maker.

Cooking for a crowd? Place a wire rack on a sheet pan, and put it in a 200°F/95°C oven. Place cooked waffles on the rack in the oven as they come out of the waffle maker, and they'll stay warm until you're ready to serve.

How to Make Maple Pecan Syrup

Step 7: Melt the butter in a small saucepan over medium heat. Add the pecans and warm in the butter for 2 to 3 minutes, stirring occasionally.

Step 8: Add the maple syrup and stir to combine. Bring to a gentle simmer, then remove from the heat and serve warm.

The syrup can be made up to a day ahead and stored in the fridge. Just reheat it gently before serving.

Avoid boiling the syrup, as this can cause sugar crystals to form, which will give your syrup a gritty texture.

Waffle Maker Variations

Waffle makers (also called waffle irons) vary in size, power and quality. This means that cooking times, the size of the waffles, and the amount of batter required to make a waffle also vary from machine to machine.

For this recipe, I used an inexpensive Mastercraft standard waffle maker from Canadian Tire. I used about ⅓ cup of batter for each waffle, and my recipe made 10 waffles in that particular machine.

(I don't necessarily recommend that waffle maker, though, as it cooks unevenly, which you can see from my photos).

I also have a Cuisinart waffle maker, which makes large, round waffles with four pieces. In that machine, my recipe only made 8 waffles.

Belgian waffle irons create thicker waffles, so you'll need more batter per waffle.

To get the best results, always follow the manufacturer's instructions for your particular waffle maker.

Make It Ahead of Time

Each stage of this recipe can be made in advance and stored until you're ready to serve it.

The Batter:

• You can make the batter the night before and store it in the refrigerator.
• Give it one gentle stir before using, and let it sit at room temperature for 10 minutes while the waffle maker heats up.

The Waffles:

• Cooked waffles can be frozen in a single layer on a baking sheet, then transferred to a freezer bag. Store in the freezer for up to 3 months.
• Reheat frozen waffles in a toaster or 350°F oven until warm and crisp.

The Syrup:

• Make the maple pecan syrup up to a day ahead and store it in the refrigerator.
• Reheat gently in a small saucepan or in the microwave before serving.
• The syrup will last for 2-3 days in the refrigerator; after that, the pecans become soggy.

Frequently Asked Questions

I hope you give these pecan pumpkin waffles a try. They're one of my favourite fall recipes, and the maple syrup just makes them extra special.

If you're feeling extra indulgent, serve them with a pat of room-temperature butter, the warmed syrup, and a dollop of fresh whipped cream.

If you make these pecan pumpkin waffles, I'd love to hear how they turn out! Leave a star rating below or tag me @InSearchOfYummyness on Instagram.