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Pumpkin Pecan Waffles

At the very first signs of autumn, its time for pumpkin spice everything ... one of the most anticipated flavors of the year! Its triumphant return brings warmth and comfort to every devotee of this delightful gourd. To capture all of these seasonal feelings at breakfast, try our Pumpkin Pecan Waffles. This recipe is easy, but will require a bit more time than using a boxed mix, so plan accordingly. Use Smith's Milk to activate the yeast first, then mix up the rest of the batter that includes those fall favorite ingredients of pumpkin puree, cinnamon, ginger, cloves and nutmeg. The fun part of these Pumpkin Pecan Waffles is that you get to witness the batter double in size before you bake it up in your Belgian iron. It should only take about 5 minutes to finish, and the result of your labor of love will absolutely delight your family. Serve your fluffy, golden Pumpkin Pecan Waffles with warm maple syrup and a sprinkling of pecans, then get out and enjoy that sweater weather! 

How to Make


  • 1 package dry yeast
  • 1-1/2 cups Smith's Milk, lukewarm
  • 1 cup packed pumpkin (puree)
  • 4 eggs, separated
  • 1-3/4 tsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2-1/4 cups flour
  • 2 tbsp sugar
  • 1/4 cup melted butter
  • 3 tbsp olive oil
  • 1/2 cup chopped pecans


  1. Sprinkle yeast over lukewarm Smith's Milk. Stir to dissolve.
  2. Beat egg yolks and add to yeast mixture with spices. Stir in melted butter and olive oil. Stir in pumpkin. Combine thoroughly.
  3. Beat the egg whites until stiff. Carefully fold into batter.
  4. Let mixture stand in warm place about 45-55 minutes or until mixture doubles in size.
  5. Pour approximately a half cup into hot Belgian-style waffle iron and follow waffle iron manufacturer's instructions for cooking.


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