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Recipes

Pumpkin Spice Waffles With Praline Pecan Syrup

This article is written by a student writer from the Spoon University at IU chapter.

I know what you’re probably thinking, “Pumpkin spice, seriously?” But I promise I’m not completely behind on the trendiest fall flavor (please recall these pumpkin chocolate chip snickerdoodle blondies). Besides, this winter is setting warm weather records all over the place, so seasons practically don’t exist anymore.

With that being said, whether we spend the day playing in the snow or swimming at the beach, my family has made it a Christmas morning tradition to feast on waffles — and I make them, of course. Even if you’re totally sick of pumpkin spice at this point, these waffles will change your mind.

It’s all about the praline pecan syrup. Rich, buttery, and just sweet enough, it takes basic (see what I did there?) waffles to a whole new level. Buddy the Elf would be proud. I just wouldn’t recommend putting it on spaghetti.

Pumpkin Spice Waffles

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings

Ingredients

Instructions

  1. Photo by Meredith Ross

    In a large mixing bowl, stir together milk, pumpkin puree, egg, brown sugar, oil, and vinegar.

  2. Photo by Meredith Ross

    Sprinkle the flour, baking powder, baking soda, allspice, cinnamon, ginger, and salt over the pumpkin mixture. Fold gently until no dry spots remain.

  3. Photo by Meredith Ross

    Heat a waffle iron and coat lightly with cooking spray. Evenly ladle batter onto the iron and cook according to your model’s instructions.

  4. Carefully remove and garnish with whatever you like (whipped cream, fresh fruit, etc.), but don’t forget the praline pecan syrup.

Praline Pecan Syrup

Difficulty:BeginnerPrep time: 1 minuteCook time: 1 minuteTotal time: 2 minutesServings: servings

Ingredients

Instructions

  1. Photo by Meredith Ross

    In a medium saucepan over medium heat, melt butter.

  2. Photo by Meredith Ross

    Stir in evaporated milk, sugar, brown sugar, and lemon juice. Bring to a boil and let cook for 1 minute.

  3. Photo by Meredith Ross

    Remove from heat. Add baking soda and mix until it stops foaming.

  4. Photo by Meredith Ross

    Stir in the pecans.

  5. Photo by Meredith Ross

    Serve over your breakfast item of choice (or anything, for that matter), and enjoy.

Meredith Ross — born in Winston-Salem and raised in Virginia Beach — graduated with highest honors from Indiana University in December 2016 and was inducted into Phi Beta Kappa. She majored in English with a concentration in creative writing and a minor in folklore & ethnomusicology. Proud of her Italian heritage (and mild obsession with tiramisu), she spent her final semester studying abroad in Florence. When she's not writing or dancing around the kitchen while baking, you can find her exploring Charlotte's food scene and hanging out with her cat, Violet.