Pecan Waffle Recipe
Make Pecan Waffle Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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A.D. Delights! - Waffle Batter
A.D. Delights! - Pecan Topping & Mix-ins
A.D. Delights! - Optional Add-ins & Serving
Method
A.D. Delights! - Waffle Batter
- 1
- 2
Mix dry ingredients
In a large bowl whisk together the all-purpose flour (2 cups), granulated sugar (2 tbsp), baking powder (1 tbsp) and salt (1/2 tsp) until evenly combined.
- 3
Mix wet ingredients
In a separate bowl or large liquid measuring cup, whisk the 2 large eggs until blended. Add whole milk (1.5 cups), melted unsalted butter (1/4 cup) and vanilla extract (1 tsp) and whisk until smooth.
- 4
Combine batter
Make a well in the center of the dry ingredients, pour in the wet mixture and gently fold with a spatula until just combined. Do not overmix; small lumps are fine. Batter should be pourable but slightly thick. If too thick, add up to 2 tbsp additional milk.
- 5
- 6
Cook waffles
Lightly oil or butter the waffle iron if required. Pour the recommended amount of batter for your waffle iron (typically 1/2 to 3/4 cup for a standard waffle) onto the preheated iron. Close and cook until steam diminishes and waffles are golden brown and crisp, about 4–6 minutes depending on your machine. Remove and keep warm on a wire rack in a low oven (about 200°F / 95°C) while you cook remaining waffles. Repeat until batter is used, re-greasing the iron as needed.
A.D. Delights! - Pecan Topping & Finishing
- 7
Prepare pecan topping
While waffles cook (or after), combine the reserved 1/4 cup chopped pecans with brown sugar (1/4 cup), melted butter for topping (2 tbsp), ground cinnamon (1/2 tsp) and salt (1/8 tsp) in a small bowl. Stir until the pecans are evenly coated and sugar is moistened. For a warmed, slightly caramelized topping, spread the mixture on a small baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring once, until fragrant and glossy. Alternatively, toast in a skillet over medium heat for 3–4 minutes, stirring, until sugar melts and coats the pecans.
- 8
Warm syrup
Warm maple syrup (1/2 cup) gently in a small saucepan or microwave-safe container until just warm. Do not boil. You can stir a small pinch of cinnamon into the syrup if desired.
- 9
Assemble
Place a waffle on a plate. Spoon a tablespoon or two of the warm pecan-brown sugar mixture over the waffle so it slightly melts into the surface. Drizzle with warm maple syrup to taste. If using, add a scoop of vanilla ice cream or a dollop of whipped cream and scatter fresh berries around. Dust lightly with powdered sugar if desired.
- 10
Serve
Serve immediately while waffles are hot and topping is warm and slightly gooey. Leftover waffles can be refrigerated for up to 2 days or frozen; reheat in a toaster or oven for best texture.
