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    Home / Recipes / Breakfast and Brunch

    Pumpkin Spice Waffles w/ Praline Pecan Syrup

    By Heather ยท Published: Sep 30, 2012 ยท Updated: May 21, 2020 ยท This post may contain affiliate links ยท See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    Pumpkin Waffles w/ Praline Pecan Syrup on a green plate

    I'm doing the pumpkin baking happy dance right now along with every other recipe writer on the planet. Why we wait until September rolls around to use pumpkin in our cooking is beyond me. Are we really so trained that pumpkin is less appetizing in the spring and summer months? It's bizarre, people.

    As for me, I am perfectly content eating pumpkin anything year round. These pumpkin spice waffles present the perfect example of what pumpkin should do in our baking and why it's ridiculous for us to wait for the "perfect season". The pumpkin makes these waffles moist and rich with earthy undertones while the spices complement the pumpkin without overpowering. They are crisp on the outside, just barely sweet and are the perfect base for something a little naughtyโ€ฆ like, oh, praline pecan syrup? Can I get a hallelujah!?

    On the flip-side I thought I'd give you a little glimpse into my world. I usually don't allow myself in the kitchen before noon. I'm convinced that my brain doesn't work at it's full capacity until well after I arise, so if we have fun breakfast food it's usually for dinner. Well, I decided to tempt the fates when making these waffles and I was proved right once again. Iย successfullyย managedย to burn the snot out of the remaining syrup AND leave a waffle in the iron for at least 20 minutes. Winning!

    burnt pecan sauce in a pot with a burnt waffle beside it

    Let's get cookingโ€ฆ

    In a bowl mix together the milk, pumpkin, eggs, oil, sugar and vinegar.

    yellow bowl with pumpkin, eggs, and sugar in it

    Sprinkle the flour, baking powder, baking soda, allspice, ginger, cinnamon, and salt over the pumpkin mixture and stir lightly just until no dry spots remain.

    pumpkin waffle batter in a yellow bowl with whisk

    Heat a lightly oiled waffle iron and cook according to the directions for your particular model.

    pumpkin waffle baking in waffle maker

    For the syrup melt the butter over medium heat in a semi-large pan (use one bigger than you think you'll need as this tends to boil over).

    butter melting in a pan on the stove

    Stir in the sugars, lemon juice and evaporated milk, bring to a boil and let cook for 1 minute. Remove from heat.

    praline pecan syrup in a pan on the stove

    Stir in the baking soda, mixing continuously until it stops foaming โ€“ this is where it could make a mess andย stir in your pecans.

    adding pecans to the syrup in the pan

    And there you have it! A ย lovely little syrup to adorn your hot waffles with.

    Pumpkin Waffles w/ Praline Pecan Syrup on a green plate

    Hallelujah!

    Pumpkin Waffles w/ Praline Pecan Syrup on a green plate

    Pumpkin Spice Waffles w/ Praline Pecan Syrup

    These tender and moist pumpkin waffles are topped with a sweet and salty praline pecan syrup. It's the ultimate fall breakfast!
    By Heather Cheney
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4 waffles

    Ingredients

    • 2 C milk
    • 1 C pumpkin puree
    • 1 egg
    • 3 tablespoon brown sugar
    • ยผ C vegetable oil
    • 2 tablespoon vinegar
    • 2 C all-purpose flour
    • 4 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • ยฝ teaspoon ground ginger
    • ยฝ teaspoon kosher salt
    • ยผ C butter
    • ยฝ C evaporated milk
    • ยผ C sugar
    • ยพ C brown sugar
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon lemon juice
    • ยฝ C pecans chopped

    Instructions

    • In a bowl mix together the milk, pumpkin, eggs, oil, sugar and vinegar.
    • Sprinkle the flour, baking powder, baking soda, allspice, ginger, cinnamon, and salt over the pumpkin mixture and stir lightly just until no dry spots remain.
    • Heat a lightly oiled waffle iron and cook according to the directions for your particular model.
    • Melt the butter over medium heat in a semi-large pan.
    • Stir in the sugars, lemon juice and evaporated milk, bring to a boil and let cook for 1 minute. Remove from heat.
    • Stir in the baking soda, mixing continuously until it stops foaming and stir in the pecans.

    Nutrition Facts

    Serving: 1 serving | Calories: 936 kcal | Carbohydrates: 129 g | Protein: 16 g | Fat: 42 g | Saturated Fat: 23 g | Trans Fat: 1 g | Cholesterol: 93 mg | Sodium: 928 mg | Potassium: 1011 mg | Fiber: 5 g | Sugar: 73 g | Vitamin A: 10236 IU | Vitamin C: 4 mg | Calcium: 494 mg | Iron: 5 mg

    Nutrition and Food Safety Disclosure

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    Reader Interactions

    Comments

    1. Sarah says

      August 09, 2014 at 7:52 am

      Yum!!! I just made your recipe and I loved every bit of it! I will be posting it soon on my blog, thank you again for sharing such a wonderful recipe ๐Ÿ™‚

      Reply
      • Heather says

        September 09, 2014 at 12:51 pm

        So glad to hear! Thanks for letting me know!

        Reply
    2. Savannah says

      September 09, 2013 at 5:26 pm

      These look fabulous. I am looking forward to trying them. Please consider adding them to the waffle link up I am hosting. Here is the direct url - http://hammocktracks.com/savannahs-savory-bites/chocolate-gingerbread-waffles/

      Reply
    3. Heather says

      January 12, 2013 at 1:13 pm

      Whoa! Those are some pricey waffles. I think I'll stick to making them at home ๐Ÿ™‚

      Reply
    4. kevin says

      January 12, 2013 at 1:04 pm

      My friends had something very close to this at the Waldorf Astoria New York about 14 years ago. If I remember correctly, they ordered 2 waffles, 1 coffee, and one juice. $47. Now don't get me wrong, the Waldorf is a really cool place to see, but if you can make the same thing at home, I would encourage you to do so.

      Reply
    5. Lyndsey@TheTinySkillet says

      October 10, 2012 at 12:24 pm

      I am going to try these. The last time I made pumpkin waffles they were too moist for mee, but my family like them. I like the crisp outside and soft inside! YUM! Thanks!

      Reply
    6. Jessie says

      October 04, 2012 at 10:00 am

      Those look amazing! Wish I had a waffle maker! Actually, I just wish we were friends and you would invite me over for some. Love the pics!!!

      Reply
      • admin says

        October 04, 2012 at 9:18 pm

        Next time you're in Oregon, let me know! ๐Ÿ˜‰

        Reply
    7. Valerie @ From Valerie's Kitchen says

      October 02, 2012 at 2:19 pm

      I'm all over everything pumpkin right now. These look amazing! Beautiful photos Heather ๐Ÿ™‚

      Reply
    8. Hope says

      October 01, 2012 at 11:01 am

      I am always anxious to try a new pumpkin recipe... every year when we go to the local pumpkin patch we also get some good Georgia Sweet Pumpkins to can and use throughout the year, so this is perfect!!!!

      Reply

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