• Cooking Time: 10 min
  • Servings: 6 waffles
  • Preparation Time: 30 min


I just love pecan waffles so I decided to do my own rendition of this breakfast delight.


  • 3/4 cup of pecans; chopped if your prefer
  • 1 1/2 cups of all-purpose flour
  • 1/3 cup of sugar
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 large egg
  • 1 cup of milk
  • 1/2 cup of buttermilk
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of unsalted butter (melted and cooled); plus more for brushing and topping
  • 1/4 cup of vegetable shortening (melted and cooled)
  • Your favorite syrup. I am fan of the IHOP brand sold in local supermarkets.


  • Preheat the oven to 350 degrees F.
  • Spread the pecans on a baking sheet and bake until toasted; typically about 5 minutes.
  • Let them cool and chop them up.
  • Now, Reduce the oven temperature to 200 degrees F.
  • Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl.
  • In a separate bowl, whisk the egg, milk, buttermilk and vanilla until combined.
  • Stir the egg mixture, melted butter and shortening into the dry ingredients mix until just combined. (The batter will be lumpy.)
  • Preheat a waffle iron according to manufacturer's instructions and brush with melted butter.
  • Ladle some batter into the iron (about 1/2 cup; this will be dependent on your waffle iron's size); sprinkle with 2 tablespoons toasted pecans.
  • Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven.
  • Repeat with the remaining batter.
  • Top the waffles with butter and syrup.

Categories: Waffle 
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