Thanksgiving Waffles with Pumpkin, Pecans and Maple Syrup

Crispy waffles with pumpkin, cinnamon and toasted pecans, served with maple syrup and orange sour cream. A brunch classic that pairs perfectly with Thanksgiving.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 250 g All-purpose flour
• 2 tsp Baking powder
• 1 tsp Cinnamon
• 1 pinch Salt
• 2 pc Eggs
• 300 ml Milk
• 100 g Hokkaido pumpkin purée (cooked)
• 80 g Butter, melted
• 2 tbsp Maple syrup
• 60 g Pecans, roughly chopped
• 150 g Sour cream
• 1 pc Organic orange, zest
• 3 tbsp Maple syrup for serving
• 30 g Pecans for garnish

Method

1. Toast the pecans in a dry pan over medium heat for 3 to 4 minutes, until fragrant, then let them cool slightly.
2. Whisk together the flour, baking powder, cinnamon and salt in a large bowl.
3. In a second bowl, whisk together the eggs, milk, pumpkin purée, melted butter and 2 tbsp maple syrup.
4. Add the wet ingredients to the dry and stir only until no dry flour is visible. Fold in the chopped pecans and let the batter rest for 5 minutes.
5. Preheat the waffle iron and add some batter to the center of each. Bake the waffles until golden brown, until they release easily from the iron.
6. Stir the sour cream smooth with the orange zest. Serve the waffles with a dollop of orange sour cream, maple syrup and the toasted pecans.