(Breakfast) Pecan Waffles

This is Better Homes & Gardens Pumpkin Pecan Waffle recipe from approximately 40 years ago, with a few modifications.

Glenda, one of our readers, was nice enough to share this recipe from her file.  It’s a great holiday or weekend treat.

Pecan Waffles

Pecan Waffles

From Glenda -Now for some true confessions - I ALWAYS alter recipes! Some of my alterations: -I always double the recipe and make lots of waffles, so there will be leftovers to heat in toaster. -I always put in more pumpkin and pecans than recipe calls for.


  • 2 c. flour
  • 1 TBSP baking powder
  • 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 eggs, separated (you’ll use both the yolks and the whites)
  • 1 3/4 cup milk
  • 1/2 cup canola oil
  • 1/2 cup canned pumpkin
  • 3 egg whites
  • 1/2 cup chopped pecans


  1. Heat waffle iron.
  2. Beat egg whites to stiff peaks and reserve.
  3. Whisk together flour, baking powder, spice & salt.
  4. Beat egg yolks. Stir in milk, oil & pumpkin. Stir into dry ingredients. Fold in reserved egg whites. Stir in nuts.
  5. Pour some batter onto hot waffle iron. Bake.
  6. Repeat with remaining batter.
  7. For syrup suggestions, click here.

One Comment

  1. Glenda Dwyer says:

    Hey, how fun! I’m on the net. Glenda

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