Description
Fluffy, golden, and warmly spiced, these Pumpkin Pecan Waffles are the perfect cozy breakfast for fall mornings. Made with real pumpkin puree, toasted pecans, and whipped egg whites for ultimate fluffiness, this recipe is quick, freezer-friendly, and bursting with autumn flavor.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground cloves
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1/2 tsp kosher salt
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1 1/2 cups buttermilk
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3/4 cup pumpkin puree
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1/4 cup vegetable oil
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1/4 cup brown sugar
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1 tsp vanilla extract
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2 eggs, separated
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1/2 cup chopped pecans
Instructions
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Preheat waffle iron and brush with butter or oil.
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Mix dry ingredients in a bowl: flour, baking powder, cinnamon, nutmeg, cloves, and salt.
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In a separate bowl, whisk together buttermilk, pumpkin puree, oil, brown sugar, vanilla, and egg yolks.
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Beat egg whites in a clean bowl until stiff peaks form.
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Gently fold wet mixture into the dry ingredients. Add pecans. Fold in whipped egg whites last.
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Cook waffles for 3–5 minutes per batch until golden and crisp.
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Serve hot with desired toppings like maple syrup, whipped cream, or cinnamon butter.
Notes
Toast pecans for added depth.
Do not overmix batter to maintain fluffiness.
Store leftovers in the fridge or freezer and reheat in a toaster.
For a dairy-free version, use almond milk + vinegar as buttermilk substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: Approx. 210 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg