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With pumpkin, toasted pecans and a hint of spice, these pumpkin pecan waffles are crispy outside, soft inside and taste like fall. Perfect for a weekend brunch or a festive fall treat, they pair well with whipped cream and a drizzle of syrup.

I love a good waffle - from strawberry waffles to Nutella waffles to even savory ones like bacon cheddar waffles.
But when it is fall, these pumpkin pecan waffles are my go-to. Let's be honest, once September hits, or maybe even earlier, we're all thinking about pumpkin. And this is a perfect breakfast to satisfy that craving!
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Why This Recipe Works
- Easy to make – Simple ingredients and quick preparation make these waffles a favorite.
- Texture - Not only is the waffle crispy on the outside, but you get added crunch from the pecans.
- Fall flavors – The warm pumpkin spice and pumpkin puree blends well with pecans for a seasonal breakfast.
Ingredient Notes
- All-purpose flour - Provides the structure for the waffles, keeping them fluffy yet sturdy.
- Cornstarch - Helps create extra crispiness in the waffle exterior by reducing the gluten in the flour.
- Granulated sugar - Adds just a touch of sweetness.
- Pumpkin pie spice - The famous spice blend gives the waffles their signature warm, fall flavor.
- Baking powder: The main leavening agent, ensuring the waffles rise and become fluffy.
- Sea salt - Balances the sweetness and enhances the flavors of the other ingredients.
- Baking soda - Works with the buttermilk to give extra rise and tenderness.
- Buttermilk - Adds tanginess, moisture, and helps activate the baking soda for a light texture.
- Pumpkin puree - Brings moisture and earthy pumpkin flavor as well as the subtle orange color.
- Vegetable oil - Contributes to a moist texture and prevents the waffles from sticking to the waffle iron.
- Eggs - Binds the ingredients together and adds structure.
- Vanilla extract - Adds warmth and enhances the overall flavor profile.
- Pecans - Provides crunch and a buttery, nutty flavor that pairs well with the pumpkin. Toasting the pecans beforehand enhances their flavor. And if you have some leftover, you can always make candied pecans.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Swap all-purpose flour with whole wheat flour for a heartier, more nutritious waffle. For a gluten-free option, use a gluten-free flour blend instead.
- Use arrowroot powder or tapioca starch as an alternative to cornstarch for the same crispy texture in the waffles.
- Replace granulated sugar with light brown sugar or coconut sugar for a different flavor twist.
- Create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- While pumpkin is in the title, you could also use pureed butternut squash or even sweet potato.
- Vegetable oil is what is in my pantry most times, but another flavorless oil like canola oil works too.
How to Make Pumpkin Pecan Waffles
Please note the full ingredient list and instructions can be found in recipe card below.
Step 1: Whisk together the dry ingredients in a large bowl.
Step 2: Add the wet ingredients and pecans and mix until just combined.
Step 3: Add the batter to a prepared waffle maker.
Step 4: Cook batter until golden and crispy, about 5 minutes.
Recipe FAQs
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before using.
Yes, you can make gluten-free waffles by using a gluten-free flour blend. For a vegan option, swap the eggs with a flax or chia seed egg substitute and use plant-based milk like almond or oat milk.
Yes, you can omit the pecans if you prefer or have a nut allergy, and the waffles will still be delicious.
Some irons signal with a light or beep, like mine. If yours doesn’t, a good indicator is to wait until the steam stops escaping from the sides.
Store leftover waffles in an airtight container or wrap them tightly in plastic wrap and refrigerate for up to 2-3 days. Reheat in a toaster or oven to keep them crispy.
To freeze, arrange the waffles in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. Reheat directly from frozen by toasting or baking in the oven.
Belgian vs Regular Waffles
Belgian waffles are thicker with deeper pockets, making them ideal for holding toppings like syrup, fruit, and whipped cream.
Standard waffles are thinner and crispier, with smaller pockets, and are often used for a lighter, more evenly cooked waffle.
However you really can use whatever batter you want in either type of waffle maker and it will work. These waffles were actually made in a Belgian waffle maker.
And if you have too much pumpkin on hand, you can always change things up and make some pumpkin chocolate chip pancakes.
Pro Tips/Recipe Notes
- Toast the pecans beforehand to enhance their flavor and add extra crunch.
- Stir the ingredients until just combined to keep the waffles light and fluffy. Overmixing can lead to dense, tough waffles.
- Let the waffle iron do its work and don’t continue to open it. Rely on the indicator if it has one and if it doesn’t, look for steam coming out of the side which indicates that it is done.
- Place cooked waffles on a wire rack in a single layer at 200°F to keep them warm and crisp while you finish cooking the rest. Avoid stacking them, which can cause them to become soggy.
Other Recommended Waffle Recipes
If you’ve tried these pumpkin pecan waffles or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Pecan Waffles
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoon granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 1 ⅓ cups buttermilk
- 1 cup pumpkin puree
- ⅔ cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Instructions
- In a large bowl, whisk together the flour, cornstarch, sugar, pumpkin pie spice, baking powder, salt and baking soda.
- Add the buttermilk, pumpkin puree, vegetable oil, eggs, vanilla extract and the pecans to the bowl and whisk until combined.
- Heat waffle iron according to instructions. Do not use non-stick oil spray as the oil in the batter will allow the waffles to release.
- Ladle about ½ cup of the batter to the waffle iron. Cook until golden and crispy. Repeat with remaining batter.
Notes
- Toast the pecans beforehand to enhance their flavor and add extra crunch.
- Stir the ingredients until just combined to keep the waffles light and fluffy. Overmixing can lead to dense, tough waffles.
- Let the waffle iron do its work and don’t continue to open it. Rely on the indicator if it has one and if it doesn’t, look for steam coming out of the side which indicates that it is done.
- Place cooked waffles on a wire rack in a single layer at 200°F to keep them warm and crisp while you finish cooking the rest. Avoid stacking them, which can cause them to become soggy.
Christine says
Wow these were delicious!
Ryan says
So good!