For the waffles:

1. In a blender, beat the eggs, milk, vanilla and oil until frothy.
2. In a large bowl, stir all of the dry ingredients together until well mixed. Make a well in the center of the dry ingredients, pour the wet mixture into the well, then stir just until the mix is moistened. Avoid over-mixing. Gently fold in the chopped pecans.
3. Spray your waffle iron with nonstick spray, and spoon batter onto a hot waffle maker and cook until golden brown.
4. Serve with a pat of butter, the butter pecan maple syrup and the spiced bourbon whipped cream.

For the Butter Pecan Maple Syrup:

1. In a small saucepan over medium high heat, bring all ingredients, except the pecans, to a steady simmer then reduce the heat to medium low and allow to cook an additional 3 to 5 minutes. Stir in the toasted pecans at the end. Remove from heat and serve on top of your waffles.

For the Bourbon whipped cream:

1. In a stand mixer, or with an electric hand-mixer, combine the heavy cream, sugar, vanilla, and bourbon in a bowl except the cinnamon and nutmeg and whip until soft peaks form, about 3 to 5 minutes. Don’t over-mix or it’ll turn into butter.
2. Once it’s ready, sprinkle a tiny bit of cinnamon and nutmeg and stir by hand to incorporate. Serve on top of your waffles.
3. This can be made a day or two in advance.