Best 4 Overnight Pumpkin Pecan Waffles Recipes

Indulge in a delightful breakfast experience with our overnight pumpkin pecan waffles! These fluffy and flavorful waffles are a perfect blend of autumnal spices, sweet pumpkin puree, and crunchy pecans. Served with a drizzle of maple syrup and a dollop of whipped cream, they're sure to become a family favorite.

This article also features a collection of additional waffle recipes to satisfy your cravings. From classic buttermilk waffles to indulgent chocolate waffles, and even gluten-free and vegan options, we've got you covered. Each recipe is carefully crafted to ensure perfect texture and taste, making your waffle-making experience a breeze.

So, gather your ingredients, preheat your waffle maker, and let's embark on a waffle-making adventure!

Here are our top 4 tried and tested recipes!

TOASTY PUMPKIN WAFFLES

Toasty Pumpkin Waffles image

When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 3 servings (1 cup butter).

Number Of Ingredients 14

Ingredients

1-1/2 cups all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, lightly beaten, room temperature
1-1/4 cups whole milk
2/3 cup canned pumpkin
4-1/2 teaspoons butter, melted
1/3 cup chopped pecans
MAPLE CRANBERRY BUTTER:
1/2 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup butter, softened
Additional maple syrup, optional

Steps:

In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

Nutrition Facts : Calories 595 calories, Fat 30g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 557mg sodium, Carbohydrate 69g carbohydrate (15g sugars, Fiber 5g fiber), Protein 14g protein.

PECAN WAFFLES

Pecan Waffles image

I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 10 waffles (4-1/2 inches).

Number Of Ingredients 8

Ingredients

1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature, separated
1-3/4 cups milk
1/2 cup canola oil
1 cup chopped pecans
Maple syrup

Steps:

In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.

Nutrition Facts : Calories 589 calories, Fat 43g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 590mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.

EASY PUMPKIN WAFFLES

Easy Pumpkin Waffles image

Pumpkin waffles are perfect for fall! They're lightly spiced and made with real pumpkin puree for a cozy special breakfast.

Provided by Sonja Overhiser

Categories Breakfast

Time 20m

Number Of Ingredients 9

Ingredients

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 cup brown sugar
1 tablespoon Pumpkin Pie Spice*
1/4 teaspoon kosher salt
2 eggs
1/2 cup pumpkin puree
3/4 cup milk of choice (dairy or non-dairy)
1/4 cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Steps:

Preheat the waffle iron to the high heat setting.
In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
Lightly brush oil onto the waffle maker. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron's instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Nutrition Facts : Calories 408 calories, Sugar 16.9 g, Sodium 64.5 mg, Fat 17 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 56 g, Fiber 2.2 g, Protein 9.9 g, Cholesterol 93.9 mg

OVERNIGHT PUMPKIN PECAN WAFFLES

Overnight Pumpkin Pecan Waffles image

Make and share this Overnight Pumpkin Pecan Waffles recipe from Food.com.

Provided by Dallas Chef WOut Ti

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup warm water
1 (1/4 ounce) package active dry yeast
1 cup milk
1/4 cup unsalted butter
1/3 cup packed light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
2 cups all-purpose flour
2 large eggs
2/3 cup finely chopped pecans
maple syrup

Steps:

Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

Tips:

For a crispier waffle, cook it for an extra minute or two on each side.
If you don't have a waffle maker, you can cook the batter in a greased skillet over medium heat.
To make the waffles ahead of time, cook them according to the recipe and then freeze them in a single layer. When you're ready to serve, reheat them in a toaster or oven.
You can also make the batter ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to cook the waffles, just whisk the batter until it's smooth and then proceed with the recipe.
If you don't have canned pumpkin, you can make your own by roasting a pumpkin and then pureeing it in a food processor.
You can also use other types of nuts in this recipe, such as chopped walnuts or almonds.
If you don't have maple syrup, you can use another type of syrup, such as honey or agave nectar.

Conclusion:

These overnight pumpkin pecan waffles are a delicious and easy breakfast that the whole family will love. They're perfect for a weekend brunch or a special occasion. With their warm spices and nutty flavor, these waffles are sure to put a smile on your face. So next time you're looking for a tasty and unique breakfast recipe, give these overnight pumpkin pecan waffles a try!