Pumpkin Pecan Waffles ~
Perfect for chilly fall mornings! These savory waffles are lightly crisp on the outside, soft on the inside, and packed with the best spice flavors of the season.
Yields 4 waffles, using a Belgian-style waffle iron.
We are so busy around here during the week that when the weekend rolls around, we savor every minute of it. This is the only time we can all sleep in, lounge around with the paper, and enjoy a nice, big breakfast together.
The pecans add a satisfying crunch and serving these waffles with fresh slices of banana is a tasty way to add a little boost of natural sweetness.
Ingredients for Pumpkin Pecan Waffles:
2 tablespoons flaxseed meal
6 tablespoons hot water
2 cups all-purpose flour
4 tablespoons granulated sugar
3 teaspoons cornstarch
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pumpkin pie spice
1 3/4 cup unsweetened almond milk
1/2 cup pumpkin puree
1/2 cup pecan pieces, chopped and divided
vegan butter, for serving
maple syrup, for serving
How to make Pumpkin Pecan Waffles:
STEP ONE: Preheat a waffle iron according to the manufacturer’s instructions.STEP TWO: Into a small bowl, stir together the water and flaxseed meal. Set aside for 10 minutes, until slightly thickened.STEP THREE: Into a large mixing bowl, stir together the all-purpose flour, granulated sugar, cornstarch, baking powder, cinnamon, salt, ginger, nutmeg, and pumpkin pie spice. STEP FOUR: Add the unsweetened almond milk, pumpkin puree, and flaxseed mixture. Beat on medium speed until well combined.STEP FIVE: Onto the prepared waffle iron, pour 1/2 cup batter. Sprinkle with 2 tablespoons pecan pieces.STEP SIX: Bake until golden and crisp, according to manufacturer’s directions, about 3 minutes. STEP SEVEN: Repeat with remaining batter and pecans.STEP EIGHT: Serve hot with butter and maple syrup.
Enjoy!
Originally published November 8, 2009. Updated September 25, 2020.
More Breakfast and Brunch Recipes You’ll Love!
Pumpkin Pecan Waffles
Perfect for chilly fall mornings! These savory waffles are lightly crisp on the outside, soft on the inside, and packed with the best spice flavors of the season.
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RateServings: 2
Ingredients
- 2 tablespoons flaxseed meal
- 6 tablespoons hot water
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 3 teaspoons cornstarch
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1 3/4 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 2 tablespoons vegan butter
- 1/2 cup pecan pieces chopped and divided
- vegan butter for serving
- maple syrup for serving
Instructions
- Preheat a waffle iron according to the manufacturer's instructions.
- Into a small bowl, stir together the water and flaxseed meal. Set aside for 10 minutes, until slightly thickened.
- Into a large mixing bowl, stir together the all-purpose flour, granulated sugar, cornstarch, baking powder, cinnamon, salt, ginger, nutmeg, and pumpkin pie spice.
- Add the unsweetened almond milk, pumpkin puree, butter, and flaxseed mixture. Beat on medium speed until well combined.
- Onto the prepared waffle iron, pour 1/2 cup batter. Sprinkle with 2 tablespoons pecan pieces.
- Bake until golden and crisp, according to manufacturer's directions, about 3 minutes.
- Repeat with remaining batter and pecans.
- Serve hot with maple syrup.
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Holly
Mmmmm…WAFFLES are my favorite and these sound delicous.
Holly
Lissaloo
YUM! These sound really really good, I am going to have to dig out my waffle maker 🙂