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Easy Pumpkin Waffles with Copycat IHop Butter Pecan Syrup

Pumpkin Waffles with Butter Pecan Syrup

A delicious pumpkin and pecan breakfast recipe.

Course Breakfast
Cuisine American
Keyword Breakfast, Copycat IHOP Butter Pecan Syrup, Fall, Pumpkin Recipes, Waffles
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Sweeter With Sugar

Ingredients

Pumpkin Waffle Ingredients:

  • 2 large eggs
  • ½ cup butter melted
  • 1½ cup milk
  • ½ cup pumpkin puree
  • 2 tbsp sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp pumpkin pie spice

Butter Pecan Syrup Ingredients:

  • ½ cup pecans broken into smaller pieces and toasted
  • ½ cup butter
  • ½ cup Karo Syrup
  • 1 cup sugar
  • ½ cup water

Instructions

Pumpkin Waffle Directions:

  1. In a mixing bowl, whisk eggs, melted butter, milk, sugar, and pumpkin until smooth.

  2. In another bowl, combine flour, baking powder, salt, and pumpkin pie spice.

  3. Combine wet and dry ingredients. Stir until just blended.

  4. Cook waffles with a waffle iron.

  5. Top with reserved pecans, pecan syrup (below) and whipping cream, if desired

Butter Pecan Syrup Directions:

  1. Break the 1/2 cup of pecans into smaller pieces-into quarters. Place pecans on a baking sheet and toast in a toaster oven. Remove from the toaster oven when the pecans become fragrant.

  2. In a saucepan, bring pecans, butter, Karo Syrup, sugar, and water to a boil. Stirring continually. When mixture is boiling, Boil for 2 minutes.

  3. Remove from heat and continue stirring as it cools down.

  4. When the syrup has cooled a bit, pour syrup through a metal strainer to remove pieces of pecans. Reserve pecans to serve on top of waffles.

  5. Serve over pumpkin waffles.

  6. Enjoy this yummy breakfast!