Pecan Waffles

It’s been a little while since we’ve celebrated a holiday here on the blog.  So, lucky for us, it is International Waffle Day.  This is not to be confused, of course, with plain old regular National Waffle Day.  International Waffle Day originated in Sweden, and is nine months before Christmas, marking the day when the women would start their spring tasks.  One of those tasks was to make waffles, due to the abundance of fresh eggs in the spring.  National Waffle Day, on the other hand, just marks the anniversary of the patent for the waffle iron on August 24, 1869.  So, five months from now, perhaps we will celebrate that auspicious occasion. Today, we’re celebrating the very important International Waffle Day by making pecan waffles.

I found this recipe at The Kitchn, where it was asserted that this would probably become my favorite waffle recipe.  I will say, it just might be.  I like the crunch of the pecans contrasting with the softness of the waffle.  Yes, I said softness.  I think a good waffle should be soft, but not flimsy.  It should have a little crunch to it, but not be crunchy throughout.  The pecans are enough of a filling on their own, but I do wonder what would have happened if I had also tossed in some chocolate chips.  I might need to find out.  Soon.

Pecan Waffles


  • 3/4 C. all-purpose flour
  • 1/4 C. cornstarch
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 cup buttermilk
  • 1/4 C. milk
  • 6 Tbsp vegetable oil
  • 1 egg, separated
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. almond extract
  • 1 Tbsp sugar
  • 1/2 C. chopped pecans

Heat waffle iron according to desired setting. Preheat oven to 200°.

Sift together flour, corn starch, salt, baking powder, and baking soda.

In a separate bowl, whisk together the buttermilk, milk, oil, egg yolk, vanilla extract, and almond extract until well combined.

Using a hand mixer, beat the egg white until light and fluffy.

Add the sugar and continue beating until the mixture is thick and glossy and stiff peaks form.

Pour the milk mixture into the dry mixture and stir until just combined.

Gently fold in the egg whites until no visible egg is remaining.

Pour batter into the waffle iron and sprinkle generously with chopped pecans.

Cook according to waffle iron manufacturers instructions.

Keep cooked waffles in the warm oven in one flat layer until ready to eat.

Sprinkle the waffles with any remaining pecans and serve with desired toppings (butter, fruit, whipped cream, syrup).

Makes 2-4 servings, depending on waffle size.

Source: The Kitchn 


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