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Pecan Waffles

  • Total Time: 40 mins
  • Yield: 4 belgian sized waffles


adapted from Babble



For the waffles:

  • 2 large eggs
  • 2 cups milk
  • 1 tsp vanilla extract
  • 1/3 cup canola or vegetable oil
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 cup chopped pecans

For the Butter Pecan Maple Syrup:

  • 1 cup real maple syrup (grade A)
  • 1 tbsp packed light brown sugar
  • 3 tbsp butter
  • 1/4 cup roughly chopped toasted pecans

For the Spiced Bourbon Whipped Cream:

  • 1 cup cold heavy cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 to 3 tsp bourbon
  • dash of cinnamon and nutmeg


For the waffles:

  1. In a blender, beat the eggs, milk, vanilla and oil until frothy.
  2. In a large bowl, stir all of the dry ingredients together until well mixed. Make a well in the center of the dry ingredients, pour the wet mixture into the well, then stir just until the mix is moistened. Avoid over-mixing. Gently fold in the chopped pecans.
  3. Spray your waffle iron with nonstick spray, and spoon batter onto a hot waffle maker and cook until golden brown.
  4. Serve with a pat of butter, the butter pecan maple syrup and the spiced bourbon whipped cream.

For the Butter Pecan Maple Syrup:

  1. In a small saucepan over medium high heat, bring all ingredients, except the pecans, to a steady simmer then reduce the heat to medium low and allow to cook an additional 3 to 5 minutes. Stir in the toasted pecans at the end. Remove from heat and serve on top of your waffles.

For the Bourbon whipped cream:

  1. In a stand mixer, or with an electric hand-mixer, combine the heavy cream, sugar, vanilla, and bourbon in a bowl except the cinnamon and nutmeg and whip until soft peaks form, about 3 to 5 minutes. Don’t over-mix or it’ll turn into butter.
  2. Once it’s ready, sprinkle a tiny bit of cinnamon and nutmeg and stir by hand to incorporate. Serve on top of your waffles.
  3. This can be made a day or two in advance.
  • Prep Time: 30 mins
  • Cook Time: 10 mins
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