Pumpkin Pecan Waffles
These Pumpkin Pecan Waffles are packed with fall flavors and have a delightful crunch from the pecans. They're easy to make with simple ingredients and come together in under 30 minutes.
Servings 6 Waffles
Ingredients
- 2 Cups Flour sifted
- 3 teaspoons Baking Powder
- ¾ teaspoon Pumpkin Pie Spice
- ¼ teaspoon Salt
- 1 Tablespoon Sugar
- 3 Eggs separated
- 1¾ Cups Milk
- ½ Cup Vegetable Oil
- ½ Cup Pumpkin canned
- ½ Cup Pecans chopped
Instructions
- In a medium-sized bowl, sift the flour, baking powder, pumpkin pie spice, salt, and sugar.
- In a separate bowl, beat the egg yolks.
- Beat the milk, vegetable oil, pumpkin, and pecans into the egg yolks.
- Add the egg mixture to the flour mixture and stir just until mixed. Batter will be lumpy.
- Beat the egg whites until they form short, moist peaks.
- Fold the egg whites into the pumpkin mixture.
- Bake in preheated waffle iron until done. *Every waffle iron is different so follow the instructions for your particular model.
Notes
Helpful Tips:
Preheat your waffle iron: This ensures even cooking and crispy edges. Most waffle irons have an indicator light to let you know when it's ready.
Spray with cooking spray: Even with a non-stick waffle iron, a light spray of cooking spray helps prevent sticking and ensures crispy edges.
Let the batter rest (optional): Letting the batter rest for 15-30 minutes allows the flavors to meld and can help create crispier waffles.
Don't overmix: Just like pancakes, overmixing the batter can lead to tough waffles. Mix the dry ingredients first, then gently fold in the wet ingredients until just combined. A few lumps are okay!
Don't open the waffle iron too early: Resist the urge to peek! Let the waffles cook undisturbed until the indicator light lets you know they're done.
Toast the pecans (optional): Toasting the pecans for a few minutes in a dry skillet intensifies their nutty flavor.
Pecan size: Consider the size of your waffle iron cavities. Large chunks might be difficult to distribute evenly in the batter.