Wednesday, March 14, 2012

Almost-Famous Pecan Waffles

Yesterday was a lazy morning with the kids having Spring Break.  No rushing out the door with half eaten food in their hands.  I decided is was a waffle type morning.  I found a tasty recipe for Pecan Waffles.  Pecans are  a nut all member of the family like.  I did have to sprinkle some chocolate chips on my daughter waffles but the rest ate them as they were.

This recipe used both whole milk and buttermilk with the common ingredients of flour, sugar, salt, baking powder, eggs, and of course pecans.  The recipe stated to sprinkle the pecans on the waffle batter but I just mixed them into the batter.   Also, the recipe calls for 2 teaspoons vanilla extract, but I only used 1 teaspoon.

The waffles were a hit with the family.  In fact, I could not make them fast enough.  I was a good thing I set one aside for myself or I would not have gotten a taste.  I served the waffles with butter and warm maple syrup.

Almost-Famous Pecan Waffles
From "Food Network Magazine"

3/4 cups pecans
1-1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract ( I used 1 teaspoon)
2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping
1/4 cup vegetable shortening, melted and cooled
Maple syrup for topping


1. Preheat the oven to 350 degrees F.  Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes.  Let  cool, then chop.
2. Reduce the oven temperature to 200 degrees F.
3. Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl.  Whisk the egg, milk, buttermilk, and vanilla in a separate bowl until combined.
4. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.) Note: You can stir  the pecans in the batter if you wish.
5. Preheat a waffle iron and brush with melted butter.  Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans (if you did not stir them in the batter).
6. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven.  Repeat with the remaining batter.
7. Top the waffles with butter and maple syrup.

Makes 6 large waffles


  1. Ooah, I love the little touch of pecans!

  2. The foods I love to savor are always reserved for those laid back days, so I agree that you picked a perfect day for waffles. The pecan/maple syrup combo has been a requirement when it comes to pancakes or waffles at this house-we do not have one without the other. Your waffles sure do look tasty-I will need to try this version.
    My poor wafflemaker I think has seen its better days...about time for a new one! Thanks for sharing this and have a great day!

    1. I hope you enjoy this recipe as much as I did:) Have a good day.

  3. Mmmmmm....homemade waffles sound fabulous. I have leftover buttermilk in the fridge and this would be an excellent breakfast this weekend :) Thanks!

    1. Lizzy, I hope your family enjoys the waffles as much as mine did:) Have a nice day.