Pecan Pumpkin Waffles with Maple Pecan Syrup
Delicious pumpkin waffles with warm fall flavours and nutty toasted pecans throughout. The sweet maple pecan syrup tastes like pecan pie filling and takes these waffles to the next level!
Servings: 10 waffles
Equipment
- Measuring Cups
- Measuring Spoons
- Whisk
- Silicone Spatula
- Mixing Bowl
- Waffle Maker
- Small Saucepan
Ingredients
For the Pecan Pumpkin Waffles:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ⅓ cup brown sugar
- 2 teaspoon pumpkin spice
- ½ cup pumpkin puree
- 1 cup whole milk plus 2 tablespoons, at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- ¼ cup salted butter melted and slightly cooled
- ⅓ cup finely chopped pecans
For the Maple Pecan Syrup:
- 1 tablespoon salted butter
- ½ cup chopped pecans
- 1 cup maple syrup
Instructions
To Make Pecan Pumpkin Waffles:
- In a large bowl, whisk together flour, baking powder, salt, brown sugar and pumpkin spice.
- In a separate bowl, whisk together pumpkin puree, all of the milk, both eggs, and the vanilla. Once combined, add the cooled melted butter.
- Add dry ingredients to wet and gently stir to combine, being careful not to overmix the batter.
- Gently fold in the chopped pecans by using a spatula to lift and turn the batter over the pecans until they are incorporated.
- Let batter rest for at least 30 minutes at room temperature. Or overnight in the refrigerator. (See note)
- Preheat and grease your waffle maker according to the manufacturer's instructions.
- Add enough batter to fill most of the waffle maker plate (⅓-1/2 cup per waffle), and cook until golden brown and not soggy.
- Place cooked waffles in a single layer on a cooling rack so they don't sweat. If you don't have a cooling rack, try using a paper towel–lined tray or platter.
To Make Maple Pecan Syrup:
- Melt the butter in small saucepan over medium heat.
- Add the pecans and warm through for 2-3 minutes.
- Add maple syrup, stir to combine and bring to a gentle simmer. Do not boil the syrup. Serve warm.
Video
Notes
Measuring the pecans: Chop the pecans first, then measure them. The pecans for the waffle batter should be chopped finely. The pecans for the syrup can be chunkier.
Greasing the waffle maker: You can use cooking spray if you like, but I usually just use some extra melted butter.
Resting the batter: The 30-minute rest is important for fluffy waffles. The flour hydrates and the batter relaxes, which creates a better texture. If you can make that batter the night before, that's even better. Just keep it in the refrigerator overnight. The next morning, give the batter one gentle stir before using and let it sit at room temperature for 10 minutes while the waffle maker heats up.
Don't burn your fingers: Use tongs to remove the cooked waffles from the waffle maker.
Keeping waffles crispy: Always place cooked waffles on a wire rack, not a plate. Stacking them traps the steam, which makes them soggy.
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.
Waffle maker variations: Cooking times and the size of the waffles will vary depending on your waffle maker. Always follow the manufacturer's instructions for best results.
Freezing waffles: Freeze cooked waffles in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 3 months. Reheat in the toaster or oven straight from frozen.
Make-ahead syrup: The maple pecan syrup can be made the day before and reheated before serving. It will last for 2-3 days in the refrigerator.
Nutrition
Calories: 354kcal | Carbohydrates: 52g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 191mg | Potassium: 346mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2176IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
