Pumpkin Pecan Waffles

What could be better on a chilly morning than the taste of autumn wrapped in a fluffy waffle and drenched in warm maple syrup? Add apple-spiked breakfast sausage and a glass of tangy orange juice and you'll be starting your day out right!

Yield 10-7" round waffles


  • 2 cups multi-grain baking mix ( I like Trader Joe's)
  • 1 t. cinnamon
  • ½ t. nutmeg
  • 1 t. allspice
  • 2 T. brown sugar
  • ½ t. baking soda
  • 2 lg. eggs, separated
  • 1 ¼ cup buttermilk*
  • 1 cup pumpkin
  • ¼ cup melted butter
  • ½ cup pecan pieces

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Preheat waffle maker set on the highest temperature.

Place baking mix into a small bowl; add spices and brown sugar and mix well with a whisk; set aside.

Separate eggs placing the whites in a small bowl and the yolks in a bowl that will hold the final batter. Whip the whites with a hand-held mixer until stiff but not dry; set aside.

Beat the egg yolks lightly with a fork or whisk. Add the milk, pumpkin and melted butter or canola oil; mix thoroughly. Spoon the dry ingredients into the egg mixture, mixing just until moistened. Add the pecans; mix, then gently fold in the egg whites.

Drop batter onto your waffle maker and bake according to manufacturer’s directions. Top hot waffles with butter and warmed maple syrup.

*Buttermilk gives the waffles a delightful tang. However, if you’d rather substitute regular milk for buttermilk, leave out the ½ t. baking soda.

To make “buttermilk” from regular milk, add 1 T. lemon juice to a cup of milk. Allow to stand for 5 minutes before mixing into the waffle batter.