Pecan Pumpkin Waffles
These Pecan Pumpkin Waffles are packed with tasty autumn spices…and they’re perfect for Sunday morning breakfast!
Servings: 6 servings
Calories: 406kcal
Ingredients
For the Waffles
- 2 cups all-purpose flour
- 2 Tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1½ tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1¼ cups milk
- ¼ cup maple syrup
- ½ cup sour cream
- 3 large eggs separated (see note)
- 1 cup canned pumpkin
- ¾ cup pecans chopped and toasted lightly
Instructions
- Using a large bowl, whisk together all dry ingredients (flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg) until well combined. Set bowl aside.
- In a separate bowl, whisk together the milk, maple syrup, sour cream, egg yolks and canned pumpkin until well combined.
- Add wet ingredients to the bowl with the dry ingredients; gently stir until well combined, but do not overmix.
- Using a hand mixer, whip the egg whites until stiff peaks form. Fold the egg whites into the batter. Do not overmix.
- Spray a waffle iron with non-stick spray and preheat iron.
- Spoon batter into waffle maker, taking care not to overfill.
- Cook for 4-6 minutes, or until done.
- Serve immediately or place waffles in a 300°F oven for up to 15 minutes while other waffles bake.
- Top with toasted pecans before serving.
Notes
Separating the eggs and whipping the whites until stiff will yield fluffier waffles. However, to save time, you can simply add eggs (both whites and yolks) directly in with the other liquid ingredients.
Nutrition
Calories: 406kcal | Carbohydrates: 54g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 355mg | Potassium: 482mg | Fiber: 4g | Sugar: 17g | Vitamin A: 6684IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 4mg
