Light and fluffy Pumpkin Waffles topped with pecans, whipped cream and a pinch of cinnamon will be your favourite fall breakfast! Don’t forget the maple syrup!
I would be lying if I said I was the one who made the family waffles on weekends, if truth be told, it’s really my husband who is normally the one whipping up batches of delicious waffles to spoil the family. But with a brand new [easyazon_link identifier=”B0051T8QMY” locale=”US” tag=”m0dd5d-20″ localize=”y”]waffle maker[/easyazon_link] in the house, that I had yet to try out, I couldn’t resist making a spiced pumpkin waffle now that the seasons are changing.
Served warm and topped with maple syrup, crunchy pecans and fresh whipped cream these pumpkin waffles are a hit with the whole family! Of course, the toppings are completely optional, the waffles taste great all on their own as well!
Pumpkin Waffles
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp pumpkin pie spice
4 large eggs
1 cup whole milk
1 cup buttermilk
1 cup canned pumpkin
6 Tablespoons unsalted butter, melted
Pecans, for serving (optional)
Maple syrup, for serving (optional)
Whipped cream, for serving (optional)
INSTRUCTIONS
In a large bowl, sift together flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
In a separate large bowl, whisk together eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined.
Preheat the waffle baker and lightly grease it with cooking spray. Add one cup of the batter to the waffle baker, close the lid and cook until fully baked (your waffle maker might need more or less batter, adjust accordingly). Remove the waffle then repeat with the remaining waffle batter, making sure you grease the waffle maker each time.
Top waffles with chopped pecans, maple syrup and whipped cream if you like. Serve warm.
Pumpkin Waffles
Light and fluffy Pumpkin Waffles topped with pecans, whipped cream and a pinch of cinnamon will be your favourite fall breakfast! Don’t forget the maple syrup!
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp pumpkin pie spice
- 4 large eggs
- 1 cup whole milk
- 1 cup buttermilk
- 1 cup canned pumpkin
- 6 Tablespoons (3/4 stick) unsalted butter, melted
- Pecans, for serving (optional)
- Maple syrup, for serving (optional)
- Whipped cream, for serving (optional)
Instructions
In a large bowl, sift together flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
In a separate large bowl, whisk together eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined.
Preheat the waffle baker and lightly grease it with cooking spray. Add one cup of the batter to the waffle baker, close the lid and cook until fully baked (your waffle maker might need more or less batter, adjust accordingly). Remove the waffle then repeat with the remaining waffle batter, making sure you grease the waffle maker each time.
Top waffles with chopped pecans, maple syrup and whipped cream if you like. Serve warm.
No buttermilk? No problem, you can make your own buttermilk in minutes!
The role of buttermilk in almost any baking, including waffles, is to add tenderness and lighten the batter. To get nice, light, fluffy waffles, you’ll want to take the extra step to make the buttermilk if you don’t have it on hand.
How to make Buttermilk
Measure 1 cup of milk in a liquid measuring cup.
Stir in 1 tablespoon of lemon juice or white vinegar.
Let the mixture stand at room temperature for 5 to 10 minutes.
When the buttermilk is ready, it will be slightly thicker and you may see some small curdled bits. Use this mixture where buttermilk is called for in any recipe (including the curdled bits, you won’t see them in the finished pancakes).
Go ahead and leave off the pecans if you prefer to go nut free, but if you are a big fan of the nuts like I am you can even chop the pecans and add some to the waffle batter. The nuts add a nice crunchy texture and add a lovely flavour! You can also try swapping out the pecans for walnuts if you want.
Pumpkin is a family favourite for baking with, give our Pumpkin Zucchini Bread or Pumpkin Spice Muffins a try!
If you’re looking for another pumpkin breakfast recipe try this amazing Homemade Chocolate Pecan Pumpkin Granola!
I so want to try these! We have a waffle maker but hubby is the one who operates it lol!
lol yup, it’s usually my hubby too!
Looks great! I haven’t tried pumpkin waffles or pancales yet.
Both are really good!
Yum! Perfect for Fall.
Yes!
I totally need this in my life. I love all things pumpkin!
I haven’t tried pumpkin waffles but they sure look tasty!
My husband and daughter would love these! I bet I could even get the grandson to eat them! He’s a huge pancake and waffle guy!
Mmm! These look amazing! I like the nice fall twist on a classic breakfast dish 🙂
Oooo I am going to have to give these a try, I love everything pumpkin and these sound so good and a great reason to pull out my waffle maker too!!
These look delicious and another great way to use pumpkin.
Hmmmm I think I’m gonna have to ask for a waffle maker for christmas!
I have never tried pumpkin in our waffles. My kids like pumpkin pie so I am definitely going to try this recipe out.
My kids asked for waffles this morning so this post was perfect timing! We love pumpkin 🙂
Hubby made these this morning and they were so delicious,kids flattened them in minutes!
Great to hear, glad you enjoyed them!