Since we’re all home and wondering what to do with ourselves, let’s make light and fluffy waffles! These tender waffles, chock full of pecans, are topped with a rich butter pecan syrup. Round up those kids and sit down together for a warm and cozy breakfast.
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I am never opposed to using a box mix to make pancakes or waffles. Some of them are incredibly good. But when given the time, it’s well worth the effort to whip up a batch of homemade waffle batter. There is a fluffiness from the whipping egg whites, a tang from the buttermilk, and a fresh flavor that isn’t quite there from the box.
When I am lucky enough to have my beloved great-nephew visit, waffles are a requirement. He loves them! Sometimes we add blueberries or strawberries. Sometimes we add mashed bananas and walnuts. But these light and fluffy waffles with the toasty, crunchy pecans may be his favorite.
HOW TO MAKE THESE WAFFLES
- First, mix together the dry ingredients.
- Next, separate your eggs and beat the egg whites until they reach stiff peaks.
- Combine the buttermilk, egg yolks, oil, brown sugar, and vanilla.
- Mix together the wet and dry ingredients, then fold in the whipped egg whites and chopped pecans.
- Cook your glorious waffles as you combine all of the ingredients for the butter pecan syrup. Cook it down to a thick syrup and you are ready to enjoy!
HOW DO I KEEP THE WAFFLES WARM UNTIL READY TO SERVE?
Nobody wants a cold and soggy waffle. Luckily, they are ridiculously easy to keep warm and crispy.
Preheat your oven to 200 degrees. Place a cooling rack on a large baking sheet and put it into your oven. As your waffles are finished, lay them on the rack in the preheated oven. Don’t lay them on top of each other. You want the air to circulate and keep the waffles toasty warm and crispy on the edges.
EQUIPMENT USED TO MAKE THIS RECIPE
- Pyrex 4 Measuring Cup, Clear with Red Graphics – This is a kitchen staple.
- Stainless Steel Measuring Spoons-6 Piece – I love the long, rectangle design. They even fit into small spice jars.
- StarPack Basics Silicone Mixing Spoon – I own a bunch of these – in turquoise, of course.
- Checkered Chef Half Sheet Aluminum Rimmed Baking Sheets (set of 2) – I own 6 of these and love them.
- Tebery 4 Pack Cooling Racks Baking Rack – 16″ x 10″ – I use these for cooling baked goods and also use them to ‘oven-fry’ frozen french fries, frozen wings. You get the idea.
- Muclipkot Kitchen Wire Whisk – 12 inch Balloon Egg Beater Stainless Steel
- Cuisinart WAF-F20 Double Belgian Waffle Maker, Stainless
Let’s try to focus on a positive during this stressful time of social isolation and welcome family breakfasts! Give this recipe for Strawberries And Cream Crepes a try. Or whip up a batch of the Best Belgian Waffles. The kids will love them!
After breakfast, stir up a pitcher of Fresh Peach Bellinis for yourself. You deserve it!Print
PECAN PIE WAFFLES
- Total Time: 1 hour, 10 minutes
- Yield: Serves 6
These light and fluffy waffles are a sweet way to start the day! Chock full of pecans, the waffles are tender and flavorful and topped with a homemade butter pecan syrup. The kids are going to love them!
For the butter pecan syrup:
- 1 cup pecans
- 4 tablespoons butter
- 1 cup brown sugar
- ½ cup whole milk
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
For the waffles:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 2 eggs, separated
- 2 cups whole buttermilk
- ⅔ cup vegetable oil
- 3 teaspoons brown sugar
- 2 teaspoons vanilla
- ⅔ cup pecans, chopped
- Toasted pecans for garnish
- Butter pats, at room temperature for garnish
Make the syrup.
In a large saucepan over medium-high heat, melt the butter and brown sugar together. Once melted, pour in the whole milk and maple syrup. Cook, stirring often for 10-12 minutes until thickened. Remove from the heat, stir in vanilla, and allow the mixture to cool.
Make the waffles.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another medium bowl, whisk the egg whites until they make stiff peaks. You know you have stiff peaks when the egg whites stand up from the whisk when it is lifted. Set aside.
In a large measuring cup, whisk together the buttermilk, oil, egg yolks, sugar, and vanilla until fully combined.
Pour the wet ingredients into the dry ingredients.
Using a fork, stir together the ingredients until just combined. Do not over mix.
Use a spatula to fold in the egg whites and chopped pecans. It’s okay to see streaks of the egg white. Do not overmix the batter.
Cook your waffles per the instructions on your waffle iron.
Serve hot, topped with a pat of butter, butter pecan syrup and garnish with toasted pecans.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: Southern
Keywords: light and fluffy waffles, pecan waffles, butter pecan, breakfast, brunch, kid's favorites