Pretty much every weekend for the past 10 years we’ve made some type of waffles or pancakes for a fun, weekend breakfast. This pumpkin pecan waffles recipe is the perfect way to kick off a fall weekend! Packed with pumpkin, warm fall spices, and chopped pecans, this homemade waffle recipe is sure to be a new fall favorite.
There is nothing better than a special homemade breakfast on a lazy weekend morning. But in fall, leaning into seasonal produce and fall flavors takes everything to the next level. We’ve loved these apple cinnamon waffles for years, but it was time to showcase fall’s other favorite flavor: pumpkin!
Like our recipe for whole wheat waffles with Greek yogurt, these pecan pumpkin waffles use whole wheat flour for a more nutritious sweet breakfast. Lean into your love for all things pumpkin by making homemade pumpkin syrup for serving and our pumpkin coffee creamer to enjoy in your cup of Joe alongside these waffles (plus, it’s a great use for the extra pumpkin puree you’ll have if making a single batch of these waffles!).
Why You’ll Love Pecan Pumpkin Waffles
Warm fall flavors. Pumpkin, fall spices, and pecans create the ultimate combination of fall flavors to start your day right.
Quick and easy recipe. All you need to do is whisk together your ingredients, and cook the batter in your waffle iron. No rest time needed!
Waffles with perfectly crispy edges with light and fluffy insides. Our recipe creates waffles with the best texture!
Wonderful added texture from the pecans. In addition to adding nuttiness, the pecans add a lovely texture to our waffles.
Ingredients for Pumpkin Pie Spice Waffles
- Canned Pumpkin Puree. You need one 16oz can of pumpkin puree (not pumpkin pie filling) to make this recipe. Check out the FAQ section for more information on why 100% pumpkin puree is the best choice for pumpkin desserts.
- Pumpkin Pie Spice AND Cinnamon. Warm spices are a must for homemade pumpkin bakes! We’re using pumpkin pie spice, plus additional cinnamon, for the perfect blend and balance of spices. Using pumpkin pie spice (found in your store’s baking aisle) helps reduce the amount of spices you need to have and measure.
- Pecans. Pecans add a rich and buttery flavor to our pancakes and a little bit of a crunch that compliment our pumpkin waffles wonderfully. Plus, pecan harvest season starts in late September through December, making them another lovely fall ingredient for eating seasonally!
- Large Eggs. Eggs help waffles form a stronger structure which helps the waffles to hold their shape once they’re cooked. Eggs also help waffles have the perfect fluffy interior.
- Neutral Oil (Canola or Vegetable). In addition to making nice and moist waffles, oil helps to create an extra crispy outer layer and helps prevent the waffles from sticking to the waffle iron.
- Vanilla Extract. Adding vanilla to our recipe enriches the other flavors in our waffles.
- Milk of Choice. We generally use skim, 2%, or whole dairy milk when making these. But almond milk and oat milk are both great non-dairy options if that better fits your dietary needs.
- Brown Sugar. The richness of the molasses in brown sugar is the perfect compliment to the pumpkin in this recipe. You can use either light brown sugar or dark brown sugar. Light brown sugar has a more subtle flavor than dark brown sugar, due to a lower molasses content.
- Salt. Salt is a natural flavor enhancer. Adding a little to our batter makes a big difference!
- Baking Powder. Baking powder as the leavening agent helps to create the perfect, fluffy texture for our waffles.
- Whole Wheat Flour. We use regular whole wheat flour in our recipe, resulting in waffles with a higher fiber content! Whole wheat flour also has a greater variety of vitamins and minerals as compared to its all-purpose flour counterpart.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations to Try
- Swap out the oil for butter. If preferred, you can use melted butter in place of the neutral oil for your waffles. Just swap them out one-for-one (for example, swap 1 Tablespoon oil for 1 Tablespoon butter).
- Use all-purpose flour instead of whole wheat flour. If preferred, you can use all-purpose flour instead of whole wheat (especially if this is what you happen to have in your pantry!). Just swap out one-for-one.
- Amp up the fall spice. If you really love those deep fall spices like nutmeg, clove, and ginger, swap the ratio of pumpkin pie spice to cinnamon (change to 1 teaspoon pumpkin pie spice and ½ teaspoon cinnamon).
- Make pumpkin chocolate chip waffles. Swap out the pecans for chocolate chips for another fun take on pumpkin waffles!
Possible Dietary Restrictions?
This waffle recipe is vegetarian as written. One simple swap and you can make these into gluten free waffles too!
- To make this into a gluten free pumpkin waffles recipe, replace the whole wheat flour with a one-to-one gluten free flour alternative.
How to Make Pumpkin Pecan Waffles
Preheat your waffle iron according to the manufacturer’s instructions.
In a large mixing bowl, whisk together the wet ingredients (the eggs, oil, pumpkin puree, vanilla extract, and milk) until all ingredients are well combined.
Begin to whisk in the dry ingredients, starting with the brown sugar, baking powder, salt, and spices (pumpkin pie spice and cinnamon).
Slowly whisk in the whole wheat flour (switching over to a rubber scrapper once your batter begins to thicken for easier mixing). Then stir in the chopped pecans.
Assess the batter, if too dry or thick, add a little more milk (in 1 Tablespoon increments) until your desired texture is achieved.
Using a ⅓ Cup measuring cup, scoop the pumpkin waffle batter into the center of the preheated waffle iron sections.
Close the lid and cook per the manufacturer’s instructions until your waffles are golden brown.
Serve with your desired toppings and enjoy!
How to Keep Finished Waffles Warm While You Cook the Rest of the Batter
The best way to keep cooked waffles warm is to heat your oven to 170-200°F and place the finished waffles in a single layer on a wire cooling rack on cookie sheet (if you do not have a wire rack, right on the cookie sheet will work too). No need to cover your waffles while they are in the oven.
Placing the waffles in a single layer is important for a few reasons. First, this helps to keep the edges of the waffles crisp and the interior soft (aka avoid serving a sad, squashed waffle). Second, it also minimize the risk of serving soggy waffles (when you stack the waffles, this minimizes the amount of air that can get around them, allowing moisture to build up).
Best Waffle Toppings for Pecan Pumpkin Waffles
Butter, maple syrup, and additional chopped pecans are the perfect toppings for these waffles. Adding a dollop or whipped cream on top is another great addition!
If you’d like to add some additional protein, a generous scoop of vanilla Greek yogurt with a drizzle of maple syrup is a great combination too.
What to Serve These Waffles With
You can enjoy these pumpkin waffles with all kinds of sides. Pair them with simple scrambled or fried eggs for some added protein. Warm cinnamon apples are a great addition to your fall breakfast spread. And you can’t go wrong with a side of sausage or crispy bacon!
How to Store and Reheat Cooked Waffles
In the refrigerator: You can store cooked pumpkin waffles in the refrigerator in an air-tight container for up to 5 days.
In the freezer: You can also freeze cooked waffles for 2-3 months to enjoy another day! Prior to freezing, be sure to cool your waffles completely. If you have time, flash-freeze your waffles by setting the cooling rack and baking tray into the freezer for 1 hours. Then transfer the waffles in a ziplock bag or freezer safe container to store. If you don’t flash freeze your waffles, placing a piece of parchment paper between the waffles can help them from sticking together too.
How to reheat: Reheat refrigerated or frozen waffles in your toaster, toaster oven, or in the microwave.
Expert Tips
This recipe uses 1 cup of pumpkin, NOT an entire 15oz can. Be aware of this, so you don’t add too much into your batter. Accidently add in the whole can? That’s ok, simply double the other recipe ingredients. One can of pumpkin is nearly 2 cups of pumpkin puree.
Helpful Equipment
A waffle maker is a required for making waffles at home. In 2022 we switched over to this 4-Square Waffle Maker from Original Green Pan and LOVE IT. It’s super easy to clean, has multiple types of waffle irons to choose from, and is free of PFAS, PFOA, lead or cadmium.
Pumpkin Waffles Recipe FAQs
What’s the difference between pumpkin puree vs. pumpkin pie filling?
Canned pumpkin puree, or 100% pure pumpkin, only contains cooked and mashed pumpkin. Pumpkin pie filling contains cooked and mashed pumpkin as well as added flavors, spices, and sometimes added sugars. Pumpkin puree is great for making all kinds of baked goods like pies, cakes, and muffins. It is also great for making autumnal savory items like soups. Using 100% pumpkin allows you to customize your dishes with the spices and flavors you want.
Is this batter supposed to be this thick?
YES! This pumpkin waffle recipe creates a thick batter, which leads to an AMAZING waffle texture. Once you place a scoop of batter into your waffle iron, the weight of the iron will disperse and flatten the batter into a delightfully thick and chewy waffle. But if your batter still feels too thick after mixing in your dry ingredients, you can thin it down by adding additional milk (stirring in 1 Tablespoon splashes of milk) until your desired thickness is achieved. Use your best judgement, your homemade waffles will turn out great!
Love this Recipe? Try Ones of These Delicious Breakfast Recipes Next!
Pecan Pumpkin Waffles Recipe
Equipment
- Waffle Iron
Ingredients
- 2 large eggs
- 6 Tablespoons neutral oil (vegetable or canola)
- 1 Cup 100% pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 Cup milk of choice (recommend 2% or whole dairy milk)
- ¼ Cup brown sugar (light or dark)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 2 Cups whole wheat flour
- ½ Cup chopped pecans
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the wet ingredients (the eggs, oil, pumpkin puree, vanilla extract, and milk) until all ingredients are well combined.
- Begin to whisk in the dry ingredients, starting with the brown sugar, baking powder, salt, and spices (pumpkin pie spice and ground cinnamon).
- Slowly add in the whole wheat flour (switching from the whisk over to a rubber scrapper once your batter begins to thicken for easier mixing).
- Assess the batter, if too dry or too thick, add a little more milk (in 1 Tablespoon increments) until your desired texture is achieved.
- Using a ⅓ Cup measuring cup, scoop the pumpkin waffle batter into the center of the preheated waffle iron sections.
- Close the lid and cook per the manufacturer’s instructions until your waffles are golden brown.
- Serve with your desired toppings and enjoy!
David says
These waffles were great! I loved the pecans inside the waffle (rather than just on top). Great texture and flavor!
Meredith says
So happy to hear you enjoyed these pecan pumpkin waffles too David!
Rhonda Minick says
Absolutely delicious!!
Great recipe.
Warmed up later in a toaster oven and it gave it the warmth and just enough crispiness.
Thank you for sharing!
Meredith says
So happy to hear you enjoyed these too Rhonda! Glad the toaster oven reheat worked well for you too 🙂
Kendra says
These pumpkin waffles scream pumpkin patch, cozy sweaters & all things Fall!
Super yummy on their own or with a little maple syrup. A maple coffee drink would be the perfect thing to pair with these!
Meredith says
So happy to hear you loved these too, and love the coffee pairing idea too!
Meredith says
Perfect fall breakfast!!!