Go Back
+ servings
A stack of Pumpkin Buttermilk Pecan Waffles with an antique coffee cup.

Pumpkin Buttermilk Pecan Waffles

Pumpkin Buttermilk Pecan Waffles serves up a crispy on the outside, light and tender in the inside waffle, with hints of pumpkin and pumpkin spices.
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breads – Biscuits & Muffins, Breakfast
Cuisine American
Servings 6 servings
Calories 236 kcal



  • ¾ cup all-purpose flour
  • ½ cup bread flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin spice or 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg
  • ⅓ to ½ cup chopped toasted pecan pieces or walnuts
  • 1 ¼ cup 2% buttermilk
  • 2 large eggs lightly beaten
  • ½ cup canned pumpkin puree not pie filling, plain pumpkin
  • 2 tablespoons unsalted butter melted and cooled


  • In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, salt, and spices. Mix to make sure all large pieces are smooth. Add the nuts and mix into the flour mixture.
  • In a separate bowl, whisk the eggs, buttermilk, pumpkin puree, and butter together. Pour into the dry ingredients and mix until just moistened. Do not over mix. 
  • Heat the waffle iron and either spray or brush oil onto the grids. When hot, add a ladle or so of the batter and spread evenly over the grids, close and cook, according to your manufactures' direction, or until your desired degree of doneness. Serve immediately with your favorite toppings.


Serving: 2 piecesCalories: 236kcalCarbohydrates: 29gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 83mgSodium: 303mgFiber: 1gSugar: 7g
Keyword breakfast, brunch, fall
Tried this recipe?Let us know how it was!