Buttermilk Pecan Waffles
These Buttermilk Pecan Waffles are the perfect crisp on the outside, tender and a little chewy on the inside, weekend treat. The pecan meal adds a nutty essence and light texture while the chopped pecans add some crunchy texture on the inside.
Equipment
- Waffle iron
Ingredients
- 2 large eggs
- 1¾ cups buttermilk
- ½ cup butter, melted and cooled to room temperature
- 2 tsp vanilla extract
- 1¾ cups unbleached all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup pecan meal (grind pecans finely) optional
- ¼ cup pecans, chopped optional
Instructions
- In a medium mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
- In another bowl, whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
- Spray the waffle iron with a nonstick cooking spray before preheating it. For an 8" waffle iron, use about ⅓ cup batter. Cook 2-3 minutes until the iron stops steaming.
Notes
Waffles are best served right away, as soon as they come off of the iron. To serve waffles all at once, heat oven to 200 degrees and place a sheet pan with a cooling rack inside, place cooked waffles on the sheet pan until enough waffles are ready for your breakfast table.