Best Overnight Pumpkin Pecan Waffles Recipes
EASY PUMPKIN WAFFLES
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
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
TOASTY PUMPKIN WAFFLES
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
Time 30m
Yield 3 servings (1 cup butter).
Number Of Ingredients 14
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
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
Time 30m
Yield 10 waffles (4-1/2 inches).
Number Of Ingredients 8
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.
OVERNIGHT PUMPKIN PECAN WAFFLES
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
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.
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