Pumpkin Waffles with Butter Pecan Butter

Recipe for Pumpkin Waffles with Butter Pecan Butter
Amallia Eka/Shutterstock


1 cup canned pumpkin
3 large eggs, separated
1/2 cup melted butter
3/4 cup milk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1 teaspoon baking soda


Preheat a waffle iron.

In a bowl, combine pumpkin, ½ cup butter, milk, vanilla, and egg yolks.

In a separate bowl, sift together flour, salt, baking powder, and baking soda. Add to wet ingredients and stir to combine.

Beat egg whites to stiff peaks and fold into batter.

Pour into waffle iron and cook according to manufacturer’s directions.

Top waffles with pecan butter and garnish with pecans.

Butter Pecan Butter


Makes 4 large waffles

Reader Comments

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pumpkin waffles

What size can of pumpkin?

pumpkin waffles

The Editors's picture

Hi, Paul. Since you only need 1 cup of canned pumpkin you should buy the 15oz can. You’ll have some leftover, but you can put it in a covered container in the refrigerator and save for another use–maybe more waffles!

I'm a little confused. Is it

I'm a little confused. Is it 3 whole eggs plus 3 egg whites, 3 egg whites only or 3 eggs separated?

Thanks for your comment. I

The Editors's picture

Thanks for your comment. I have edited the recipe: It should be 3 eggs, separated. Enjoy!