Pecan Waffle Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange 4 slices of bacon on a rimmed baking sheet lined with foil. Bake 12–18 minutes until crisp to your liking. Transfer bacon to a paper towel-lined plate to drain and cool, reserving drippings on the foil.

Carefully pour off fat from the foil into a heatproof measuring cup. Measure 2 tablespoons of warm bacon drippings and set aside to incorporate into the batter. Reserve any extra drippings for another use or discard when cooled.

Once bacon is cool, finely chop and set aside 4 slices (about 1/3–1/2 cup chopped) to fold into the waffle batter and for garnish.

Preheat your waffle iron according to manufacturer instructions. Lightly brush with melted butter before first waffle. Reduce heat slightly if waffles are browning too fast once cooking begins.

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

In a separate bowl whisk 1 3/4 cups buttermilk, 2 large eggs, 6 tablespoons melted unsalted butter, 2 tablespoons warm bacon drippings, and 1 teaspoon vanilla extract until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix — small lumps are fine. Fold in 1 cup coarsely chopped pecans and the finely chopped cooked bacon. Let batter rest 5–10 minutes while the waffle iron finishes heating; this helps the baking powder and soda activate and produces a lighter waffle.

Lightly brush the waffle iron with melted butter (or spray with oil). Spoon or pour the recommended amount of batter for your waffle iron (usually 1/2 to 3/4 cup for a standard Belgian waffle maker) onto the center, spreading slightly toward the edges but leaving room for expansion.

Close the lid and cook according to your waffle iron’s instructions until waffles are golden brown and crisp, about 4–6 minutes depending on your iron. For crispier results cook an extra 1–2 minutes. Transfer cooked waffles to a wire rack set in a warm oven (200°F / 95°C) to keep crisp while you cook remaining waffles.

Repeat brushing the iron with melted butter between batches. You should get about 6 standard Belgian-style waffles from this batter (serves 4).

Chill a medium mixing bowl and whisk or beaters in the fridge for 10 minutes if possible. Pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of fine sea salt.

Whip by hand or with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if desired. Do not overwhip — aim for a light, billowy texture that holds soft peaks.

Place a warm waffle on each plate. Top with a generous dollop (or piping) of house-made whipped cream and sprinkle with a few extra chopped pecans and a portion of the reserved chopped bacon for texture.

Warm 1/2 cup Steen’s pure cane syrup if desired (microwave 10–15 seconds) and serve syrup on the side or lightly drizzle over waffles. Add a pat of unsalted butter, if desired.

Serve immediately while waffles are hot and crisp.