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Pumpkin Spice Waffles with Sugared Pecans

Course Breakfast
Servings 4 people


For the waffles:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin-pie spice
  • 1/2 cup packed light brown sugar
  • 2 large eggs separated
  • 1 ½ cups pumpkin puree
  • 1/4 cup plain Greek yogurt
  • 1 cup milk you can use almond if you want!
  • 4 tablespoons unsalted butter melted

For the sugared pecans:

  • 2 tablespoons butter
  • ½ cup pecan halved
  • 1 tablespoon brown sugar


  1. Make the sugared pecans first. Melt butter in a small frying pan over medium heat. Cook until it starts to turn brown and smells nutty, about 3-5 minutes. Add pecans and brown sugar and stir to evenly coat. Cook for 2 minutes, stirring constantly until mixture caramelizes. Remove from heat and allow to cool on wax or parchment paper.
  2. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice in a large bowl. Whisk the sugar and egg yolks in a separate medium-sized bowl. Then whisk in pumpkin puree, Greek yogurt and milk. Finally, whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined. Don’t worry if it’s lumpy. Beat the egg whites with a mixer until stiff peaks form, then gently fold into the batter.
  3. Preheat a waffle iron. If it’s not nonstick, grease it. Spoon in the batter and cook until golden brown.
  4. Serve with butter, maple syrup and sugared pecans.

Recipe Notes

Note: You can keep waffles warm in a 250 degree F oven (directly on the rack) until serving. To save time, feel free to buy sugared pecans. The ones at Trader Joe’s are really good too!