There’s nothing like the smell of pecan waffles toasting on a lazy Sunday morning. That first bite—crispy on the outside, fluffy on the inside, with little bursts of nutty goodness—is pure breakfast magic. My grandma used to make these for me after sleepovers, and I swear, the secret was in how she’d let the pecans toast just a little before folding them into the batter. Now, whenever I make pecan waffles, that warm, buttery aroma takes me right back to her kitchen. Trust me, once you try this recipe, you’ll never go back to plain waffles again.
Why You’ll Love These Pecan Waffles
Oh, where do I even start? These pecan waffles are my absolute go-to for turning an ordinary morning into something special. Here’s why you’ll fall in love with them too:
- Crispy perfection: That golden-brown exterior gives way to a tender, fluffy center—every bite is pure texture heaven.
- Nutty magic: Toasted pecans folded right into the batter mean you get little bursts of rich, buttery flavor in every single bite.
- Quick & easy: From mixing bowl to plate in under 25 minutes—even on sleepy mornings when you can barely function.
- Endless possibilities: Dress them up fancy for brunch or keep it simple with syrup. They’re delicious no matter how you serve them!
Seriously, once you taste these, you’ll understand why I make them at least twice a week. They’re that good.
Ingredients for Pecan Waffles
Okay, here’s the scoop—these ingredients are simple, but each one plays a starring role in creating those perfect pecan waffles. Grab your measuring cups, because precision matters here!
- 2 cups all-purpose flour – Spoon it lightly into the cup and level it off, don’t pack it!
- 2 tablespoons sugar – Just enough sweetness to make those pecans sing
- 1 tablespoon baking powder – Our little rising miracle worker
- 1/2 teaspoon salt – Trust me, it makes all the flavors pop
- 2 large eggs – Room temperature blends better (I leave mine out while prepping other ingredients)
- 1 3/4 cups milk – Whole milk gives the richest texture
- 1/2 cup vegetable oil – The secret to crispy edges
- 1 teaspoon vanilla extract – Pure vanilla makes all the difference
- 1 cup chopped pecans – Chop them rough for great texture
See? Nothing fancy—just good, honest ingredients that come together to make something magical.
How to Make Pecan Waffles
Ready to make the best pecan waffles of your life? Let’s dive in! It’s super simple, but a few key steps will make all the difference. Follow along, and you’ll be flipping out golden, crispy waffles in no time.
Prepping the Batter
First things first—grab two bowls. In one, whisk together the flour, sugar, baking powder, and salt. In the other, beat the eggs lightly, then mix in the milk, oil, and vanilla. Now, here’s the trick: pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are totally fine—overmixing is the enemy of fluffy waffles! Finally, gently fold in those chopped pecans. The batter should be thick but pourable—think pancake batter with a bit more body.
Cooking the Pecan Waffles
While you’re prepping the batter, preheat your waffle iron—this is non-negotiable for that perfect crispiness. Once it’s hot, lightly grease it (I use a spritz of cooking spray). Pour about 1/2 cup of batter onto the iron, spreading it slightly if needed. Close the lid and let it work its magic! Cook until the waffle is golden brown and the steam slows down—this usually takes 3–5 minutes, depending on your iron. Don’t peek too early, or you’ll risk tearing it. When it’s done, carefully lift it out with a fork or tongs. Repeat with the rest of the batter, and you’re ready to serve!
Tips for Perfect Pecan Waffles
Want to take your pecan waffles to the next level? Here are my tried-and-true tips for waffle perfection. First, toast those pecans! Just a quick 5 minutes in a dry skillet brings out their nutty flavor and adds extra crunch. Second, if your batter feels too thick, add a splash of milk—it should pour, not plop. Finally, don’t skip greasing the waffle iron! A light spritz of cooking spray ensures they release cleanly every time. Happy waffling!
Ingredient Substitutions & Variations
Got dietary needs or just want to mix things up? No problem! These pecan waffles are super adaptable. Swap all-purpose flour for whole wheat or gluten-free flour for a healthier twist. If you’re out of milk, almond milk or oat milk works just as well—I’ve tried both, and they’re fantastic. Not a fan of pecans? Walnuts or almonds bring their own nutty magic. For a vegan version, use flax eggs and plant-based milk. The possibilities are endless, so make it your own!
Serving Suggestions for Pecan Waffles
Oh, the fun part—dressing up these golden beauties! My absolute favorite way is classic maple syrup with a pat of butter melting into all those crispy crevices. But don’t stop there—fresh berries and whipped cream turn them into dessert-worthy treats. Feeling fancy? Try caramelized bananas and a dollop of Greek yogurt. For a savory twist, crispy bacon on the side is pure perfection. Honestly, these pecan waffles are like a blank canvas—pile on whatever makes your taste buds happy!
Storing and Reheating Pecan Waffles
Okay, let’s talk leftovers—because yes, these pecan waffles freeze like a dream! First, let them cool completely (trust me, skipping this step leads to soggy sadness). Then stack them with parchment paper between each waffle and pop them in an airtight bag or container. They’ll keep fresh in the fridge for 2-3 days, or freeze for up to 3 months. When the craving hits, just toss frozen waffles straight into the toaster—they’ll come out crispy and warm, just like fresh! For bigger batches, reheat in a 350°F oven for about 10 minutes. Pro tip: freeze extras before adding syrup—they’ll stay crispier that way!
Pecan Waffles Nutritional Information
Just a quick note—nutritional values will vary depending on your exact ingredients and portion sizes. These hearty pecan waffles pack protein, fiber, and all that nutty goodness, but if you’re counting specifics, your favorite nutrition calculator can help tailor the numbers! For more information on general waffle nutrition, you can check out resources like the USDA MyPlate guidelines.
Frequently Asked Questions
I get questions about these pecan waffles all the time—here are the answers to everything you might be wondering:
“Can I use pecan flour instead of chopped pecans?”
Oh honey, that’s a whole different ballgame! Pecan flour makes denser waffles—better to stick with chopped nuts for that perfect texture. But try replacing 1/4 cup regular flour with pecan flour if you’re feeling adventurous!
“How do I keep my waffles from getting soggy?”
Two words: single layer. Never stack them straight from the iron—let them breathe on a cooling rack first. And if you’re making batches, keep finished waffles warm in a 200°F oven.
“Can I make the batter ahead?”
You bet! Mix the dry and wet ingredients separately overnight, then combine in the morning. The baking powder stays active for about 12 hours—any longer and your waffles won’t rise as much.
“My waffles stick—what am I doing wrong?”
Probably not enough grease! Even “non-stick” irons need a quick spray between batches. And make sure your iron is fully preheated—that initial sizzle creates the perfect crust.
Try this recipe and tag me with your waffle creations—I’d love to see your nutty masterpieces!
Print25-Minute Pecan Waffles Recipe for Unforgettable Breakfast Bliss
Crispy and golden pecan waffles with a rich, nutty flavor. Perfect for a hearty breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your waffle iron.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, then add milk, oil, and vanilla.
- Stir wet ingredients into dry ingredients until combined.
- Fold in chopped pecans.
- Pour batter onto the hot waffle iron and cook until golden brown.
- Serve warm with syrup or toppings of your choice.
Notes
- For extra crunch, toast the pecans before adding them to the batter.
- Store leftovers in an airtight container and reheat in a toaster.
- Substitute whole wheat flour for a healthier version.
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
