Overnight Pumpkin Pecan Waffles
Wake up to the cozy flavors of fall with these indulgent Overnight Pumpkin Pecan Waffles, a breakfast masterpiece that's worth the wait! Infused with pumpkin puree, warm spices like cinnamon and nutmeg, and the nutty crunch of toasted pecans, these waffles are prepared the night before, allowing the batter to develop a rich depth of flavor while you sleep. The secret ingredient—instant yeast—creates an irresistibly light and fluffy texture with a golden, crispy exterior. Perfect for holiday mornings or weekend brunch, these waffles pair beautifully with maple syrup, whipped cream, or even a sprinkle of extra pecans. With just 15 minutes of prep the night before and a quick cook time in the morning, this recipe transforms your breakfast routine into a stress-free, flavor-packed treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1.75 cups Whole milk
- 1 teaspoons Instant yeast
- 0.75 cups Pumpkin puree (not pumpkin pie filling)
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Chopped pecans (toasted, if desired)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium-sized bowl, combine the warm milk and instant yeast. Let sit for 2 minutes to activate the yeast.
Stir the pumpkin puree, melted butter, eggs, and vanilla extract into the milk mixture until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be thick and slightly lumpy.
Fold in the chopped pecans, ensuring they are evenly distributed.
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate overnight (minimum of 8 hours).
When ready to cook, preheat your waffle iron according to the manufacturer's instructions.
Give the batter a gentle stir. If it feels too thick, add 1-2 tablespoons of milk to loosen it slightly.
Lightly grease the waffle iron with nonstick spray or brush with oil. Scoop the batter into the waffle iron, spreading it evenly (quantity will depend on your specific waffle iron).
Cook the waffles until golden brown and crispy, usually about 4-5 minutes per batch.
Transfer cooked waffles to a plate or a wire rack and keep warm while you cook the remaining batter.
Serve warm with your favorite toppings, such as maple syrup, whipped cream, or additional toasted pecans.
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 55.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 783 mg | 60% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2222 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
