Pumpkin Waffles with Maple Pecan Syrup – Easy Fall Recipe

Last Updated on 4 months by Neha Deshmukh

Pumpkin Waffles With Maple Pecan Syrup – Easy Fall Recipe

Hello friends! Fall is officially here, and for me, that means cozy mornings, warm spices, and everything pumpkin! I’ve been making these Pumpkin Waffles with Maple Pecan Syrup for years – they’re a family favorite and always a hit when I have guests. Honestly, they just feel like autumn on a plate. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average waffles. The pumpkin puree makes them incredibly moist and fluffy, while the warm spices – cinnamon, ginger, cloves, and nutmeg – create a comforting flavor that’s just perfect for a chilly morning. And the maple pecan syrup? Oh my goodness, it takes these waffles to a whole new level of deliciousness. They’re surprisingly easy to make, too – perfect for a weekend brunch or a special occasion.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pumpkin waffles:

• 3 cup All Purpose Flour (about 375g)
• ?? cup light brown sugar (packed – about 150g)
• 2 teaspoon baking powder
• 1 ½ teaspoon baking soda
• 2 teaspoon ground cinnamon
• ?? teaspoon ground ginger
• ?? teaspoon ground cloves
• ?? teaspoon ground nutmeg
• 4 large eggs
• 1 cup whole milk (240ml)
• 1 cup buttermilk (240ml)
• 1 cup canned pumpkin puree (about 240g)
• 6 tablespoon butter, melted (85g)
• 1 cup pecans (about 120g)
• 3 tablespoon butter (42g)
• ?? cup maple syrup (about 240ml)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Pumpkin Puree: Make sure you’re using puree, not pumpkin pie filling! The puree should be smooth and have a deep orange color. I’ve used different varieties of pumpkin puree over the years – from the standard Libby’s to homemade – and they all work beautifully.
• Buttermilk: Buttermilk adds a lovely tang and helps create super tender waffles. If you don’t have buttermilk on hand, don’t worry! I’ve included a substitution tip in the FAQs section.
• Warming Spices: Don’t skimp on the spices! Cinnamon, ginger, cloves, and nutmeg are the heart and soul of this recipe. Feel free to adjust the amounts to your liking – I’ve included a section on spice level adjustments later on.
• Brown Sugar: Light brown sugar adds a subtle molasses flavor that complements the pumpkin perfectly. You can use dark brown sugar if you prefer a more intense flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, whisk together the pumpkin puree, milk, buttermilk, eggs, and melted butter until everything is nicely combined.
2. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. This ensures the spices are evenly distributed.
3. Now, gently add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay! If the batter seems too thick, add a splash of milk to reach your desired consistency.
4. Preheat your waffle iron according to the manufacturer’s instructions. I like mine nice and hot for extra crispy waffles!
5. Pour approximately ½ cup of batter onto the hot waffle iron and cook until golden brown and crisp. Cooking time will vary depending on your waffle iron, so keep an eye on it.
6. While the waffles are cooking, let’s make the maple pecan syrup. In a small saucepan, melt the butter over medium heat. Add the pecans and toast them for a few minutes, until fragrant.
7. Pour in the maple syrup and simmer for about 2 minutes, stirring occasionally, until slightly thickened.
8. Serve the warm waffles immediately, topped generously with the maple pecan syrup. Enjoy!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough waffles.
• A hot waffle iron is key to crispy waffles.
• If you’re using a Belgian waffle maker, you may need to adjust the amount of batter per waffle.
• Keep the cooked waffles warm in a 200°F (93°C) oven while you finish cooking the rest of the batch.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pumpkin Waffles: My friend Sarah is vegan, and she loves making these waffles with plant-based milk, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and vegan butter.
• Gluten-Free Pumpkin Waffles: For a gluten-free version, use a gluten-free flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level Adjustment: If you’re not a fan of cloves or ginger, feel free to reduce the amount or even omit them altogether. I personally love a little extra ginger for a warming kick!
• Festival Adaptations: These waffles are perfect for Thanksgiving or Diwali brunch! Serve them with a side of fruit salad and a cup of chai.

Serving Suggestions

These waffles are delicious on their own, but here are a few ideas for serving:

• A dollop of whipped cream
• Fresh berries
• A sprinkle of chopped pecans
• A drizzle of chocolate sauce

Storage Instructions

Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven for best results. You can also freeze the waffles for up to 2 months.

FAQs

What is the best type of pumpkin puree to use for waffles?

Use 100% pure pumpkin puree, not pumpkin pie filling.

Can I make the waffle batter ahead of time?

Yes, you can! Prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. You may need to add a splash of milk to thin it out before cooking.

How do I adjust the sweetness of the maple pecan syrup?

Adjust the amount of maple syrup to your liking. You can also add a tablespoon of brown sugar for extra sweetness.

What can I substitute for buttermilk in this recipe?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.

Can these waffles be frozen for later?

Absolutely! Let the waffles cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag.