Pumpkin Pecan Waffles

These cozy Pumpkin Pecan Waffles are perfect for fall! Whip up a batch for a family breakfast or serve them at a Thanksgiving brunch.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 4

Total Time 19

Servings

Calories 551kcal

Author Tonia Larson

Equipment

Ingredients

1 ¾ cup flour
¼ cup cornstarch
3 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups whole milk
⅔ cup pumpkin puree
¼ cup canola oil
1 large egg
1 teaspoon vanilla
1 cup chopped pecans

Instructions

Combine the flour, cornstarch, brown sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt in a large bowl.
Add the whole milk, pumpkin puree, canola oil, egg, and vanilla. Whisk until combined. Fold in the chopped pecans. Set aside to rest.
Preheat the waffle maker. Once it is hot, grease it, pour 3/4 cup of batter onto it (or the appropriate amount for your waffle maker), and spread it out evenly.
Cook for 4-5 minutes (depending on your waffle iron) until it stops steaming and the waffles are fully cooked.
Remove the waffles, place them on a cooling rack, and repeat with the remaining batter.

Video

Notes

Storage: Place cooled waffles in an airtight container or storage bag with parchment paper between layers. Store in the fridge for 2-3 days or in the freezer for up to two months.

Nutrition