Time for my first pumpkin recipe of the year… are you ready for this? I am SO ready for pumpkin!
This is the perfect fall breakfast. If you love pumpkin, you have to try these waffles—the candied pecans add a lovely crunch. I’ve always loved buttermilk pancakes and waffles, so I wanted to create a pumpkin version. The result is fabulous and perfect for a cozy autumn morning.
Buttermilk Pumpkin Waffles
Recipe Type: Breakfast
Author: Nikki
A cozy fall breakfast: fluffy buttermilk pumpkin waffles topped with whipped cream, maple syrup, and crunchy candied pecans.
Ingredients
- 1/4 cup melted butter
- 1 large egg
- 2 1/4 cups buttermilk
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon baking powder
- 3 tablespoons cornmeal
- 1 1/2 teaspoons pumpkin pie spice
- Candied pecans
- 1 cup chopped pecans
- 1/4 cup sugar
Instructions
- Preheat your waffle iron according to the manufacturer’s directions.
- In a medium bowl, whisk together the melted butter, egg, brown sugar, buttermilk, and pumpkin puree until combined.
- Add the flour, salt, baking powder, cornmeal, cinnamon, and pumpkin pie spice. Stir gently until just combined—do not overmix to keep the waffles tender.
- Cook the batter in the preheated waffle iron until golden and crisp. Keep finished waffles warm in a low oven while you finish the batch.
- Serve warm topped with maple syrup, whipped cream, and candied pecans.
Candied Pecans
- Combine the chopped pecans and sugar in a skillet over medium heat. Stir until the sugar melts and coats the pecans, then transfer to parchment paper to cool and harden.
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Enjoy!