Eric Lanlard’s pumpkin waffles recipe

(5 ratings)

Eric Lanlard’s pumpkin waffles are topped with a fried egg and caramelised bacon pecan bits for a delicious brunch that's really worth the extra effort

Total Time1 hours
Cost RangeNot

Eric Lanlard’s pumpkin waffles are topped with a fried egg and caramelised bacon pecan bits for a delicious brunch. The waffles have pumpkin hidden in the batter, making the waffles softer and sweeter (and better for you too). The blitzed bacon pecan takes a bit of extra effort, but it's so worth it - and you can easily make it in advance and keep it in an airtight container until you're ready to use it. These pumpkin waffles are the best way to start the weekend.


For the crispy roasted bacon pecan:

  • 100g light muscovado sugar
  • 150g pecan nuts, chopped
  • 2tsp salt
  • 1tsp freshly ground black pepper
  • ⅛tsp ground cayenne pepper
  • 2tbsp pure maple syrup
  • 250g streaky bacon rashers

For the waffles:

  • 300g plain flour
  • 1tsp baking powder
  • ½tsp salt
  • 2 medium eggs, such as Happy Eggs, plus 4 eggs for frying
  • 300ml milk
  • 100ml vegetable oil
  • 200g pumpkin puree (from a tin or jar)
  • knob of butter
  • small handful chives, chopped
  • small handful flat parsley, chopped




  1. For the crispy bacon pecan: Preheat the oven to 180C, gas 4. Line a baking tray with baking or silicone paper.

  2. Mix the sugar and pecans in a food processor and bliss until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the mixture.

  3. Place the pieces of bacon on the prepared baking tray. With a spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25-30 minutes, until the topping is caramelised. Transfer to a plate cover with kitchen paper to soak up the excess fat.

  4. For the waffles: Preheat and grease a waffle iron.

  5. Whisk together the plain flour, baking powder, salt and eggs.

  6. In a saucepan over a low heat, warm the milk to body temperature. Pour the milk into the flour mixture and whisk until the waffle batter is smooth. Stir in the vegetable oil and pumpkin puree.

  7. Ladle a small amount of the mixture into the waffle iron. Cook until the waffle stops steaming and starts to get a golden colour, about 3-4 minutes. Set aside but keep warm as you make the rest of the waffles.

  8. Fry 4 eggs in a little butter and season well. Divide the warm waffles among 4 hot plates, top with fried eggs and pecan bacon then finish with some chopped chives and flat parsley.