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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
- 2 cups flour
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup toasted pecans, roughly chopped
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup milk
- 1/4 cup melted butter
- Set the oven to 300 degrees.
- Line two baking sheets with parchment paper and set aside.
- In a small pan, toast the pecans over low.
- When the pecans are fragrant, remove theem from heat and immediately place them in a small bowl.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a large bowl whisk together the sugar, eggs, vanilla, buttermilk, milk and melted butter.
- Add the dry ingredients to the wet indredients and whisk until completely combined.
- Add the pecans to the batter.
- Turn on the waffle iron and spray it with coooking spray.
- Ladle batter onto the waffle iron and close.
- When the light indicates that the waffle is ready, remove it with a fork and repeat eight times.
- Place the waffles on the lined sheets and place them in the oven.
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