Author Notes
These butter pecan waffles are fantastic. The toasted pecans add a delicious flavor. These are a fun brunch and you can always freeze them for a yummy and quick breakfast. I have learned a few tricks to keep the waffles crisp and warm while I complete the whole batch. I put them on lined baking sheets and put them in a warm oven. I also use cooking spray to make sure that the waffles don’t stick. —Leah Hawkins
Ingredients
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2 cups
flour
-
1/2 cup
sugar
-
2
eggs
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1 teaspoon
vanilla extract
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3/4 cup
toasted pecans, roughly chopped
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
-
1 cup
buttermilk
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1 cup
milk
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1/4 cup
melted butter
Directions
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Set the oven to 300 degrees.
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Line two baking sheets with parchment paper and set aside.
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In a small pan, toast the pecans over low.
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When the pecans are fragrant, remove theem from heat and immediately place them in a small bowl.
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In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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In a large bowl whisk together the sugar, eggs, vanilla, buttermilk, milk and melted butter.
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Add the dry ingredients to the wet indredients and whisk until completely combined.
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Add the pecans to the batter.
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Turn on the waffle iron and spray it with coooking spray.
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Ladle batter onto the waffle iron and close.
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When the light indicates that the waffle is ready, remove it with a fork and repeat eight times.
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Place the waffles on the lined sheets and place them in the oven.
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