Pecan Waffles

Ingredients

• 240 g (2 cups)plain flour
• 2 tbsplight brown sugar
• 1 tbspbaking powder
• ¾ tsp eachkosher salt and ground cinnamon
• 2 largeeggs, separated
• 120 ml (½ cup)buttermilk
• 60 ml (4 tbsp)vegetable oil (or clarified butter)
• 1 tsppure vanilla extract
• 240 ml (1 cup)cold seltzer water (or club soda)
• 1 cup (about 100 g)toasted pecans, chopped and divided
• To tastepecan butter and pure maple syrup, optional for serving

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, sugar, baking powder, salt and cinnamon together in a large bowl. Make a well in the centre and set aside. The dry mix can be kept in an airtight container in the pantry for up to 3 months.

2. 2

   Preheat the waffle iron

   Heat an electric waffle maker according to its instructions, or use a medium to medium-high setting if available. To keep cooked waffles warm, preheat the oven to 95°C (200°F), set a wire rack over a baking tray and put it aside.

3. 3

   Mix wet ingredients

   In a medium bowl, whisk the egg yolks with the buttermilk, oil and vanilla until combined.

4. 4

   Beat egg whites

   In a separate medium bowl, use an electric mixer to beat the egg whites until stiff peaks form.

5. 5

   Add the seltzer

   Pour the cold seltzer into the bowl of wet ingredients and stir to combine.

6. 6

   Combine the mixtures

   Pour the wet ingredients into the well in the dry mixture. Stir gently until just combined.

7. 7

   Fold in egg whites

   Add the beaten egg whites and fold gently until they are almost incorporated.

8. 8

   Add some pecans

   Fold in ½ cup of the toasted pecans with a rubber spatula, stopping when just combined; the batter should still have plenty of lumps.

9. 9

   Fill the waffle iron

   Scoop about 60–120 ml (¼–½ cup) of batter into the iron, adjusting for its size; the recipe uses about 6–7 tbsp (90–105 ml) per waffle. Sprinkle a generous amount of the remaining chopped pecans over the batter.

10. 10

    Cook the waffles

    Close the iron and cook until the waffles are golden brown and crisp on both sides, about 6–9 minutes or as directed by the manufacturer. Transfer cooked waffles to a plate or to the rack in the warm oven, then cook the remaining batter.

11. 11

    Serve straight away

    Transfer the waffles to serving plates, top with softened pecan cinnamon butter, drizzle with maple syrup and sprinkle with confectioners’ sugar. Enjoy immediately.

What are pecan waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until browned and crisp. This version adds toasted pecans, vanilla and cinnamon for a nutty, gently spiced flavour.

Whipped egg whites and fizzy seltzer help give the batter a lighter texture, while the pecans bring crunch. Serve them fresh from the iron for the best contrast between the crisp outside and fluffy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 301 calories, 6g protein, 30g carbs, 18g fat.

The supplied nutrition per serving is 301 kcal, with 30 g of carbohydrate, 18 g of fat and 6 g of protein. Flour and sugar provide most of the carbohydrate, while oil and pecans contribute fat; eggs, buttermilk and pecans contribute protein. Serve with fruit alongside, and use the optional toppings to taste.

The dry mix

Flour: The recipe uses 240 g of plain flour as its base. Whisk it thoroughly with the baking powder, sugar, salt and cinnamon so the raising agent and seasoning are evenly distributed.

Pecans: Toasted nuts bring out a fuller, nuttier flavour. Divide them between the batter and the tops so you get pecans throughout, as well as a scattering on the surface.

Keep the batter light

Egg whites: Beat them to stiff peaks, then fold them in gently rather than stirring them through vigorously. Stop when they are almost incorporated; a few streaks are preferable to losing all their volume.

Seltzer: Add it cold to the wet ingredients, then combine the batter with a light hand. Avoid beating out the air or trying to smooth away every lump.

Watch the waffle iron

Heat: Preheat the iron according to its instructions, or use a medium to medium-high setting if it has one. The right amount of batter depends on the size of your iron, so begin with a modest scoop if you are unsure.

Doneness: Cook for about 6–9 minutes, using the recipe’s timing as a guide rather than a guarantee. Look for golden-brown waffles that feel crisp on both sides before lifting them out.

Keep cooked waffles crisp

Rack: If making several batches, arrange cooked waffles on a wire rack over a baking tray in a 95°C oven. The rack lets air circulate around them while they wait.

Plate: Avoid stacking waffles if you want their edges to stay crisp, since trapped steam can soften them. Serve as soon as the batch is ready.

Toppings and sides

Maple syrup: A drizzle complements the toasted nuts and cinnamon without masking them. Pecan butter is another optional topping listed for serving.

On the side: Pair the waffles with fresh fruit or yoghurt for a more rounded breakfast. Add toppings at the table so each person can choose how much to use.

Recipe notes & tips

• Measure the flour carefully to avoid making the batter too heavy.
• Separate the eggs while cold, then beat the whites until stiff peaks form.
• Fold the whites and pecans in gently to preserve some air in the batter.
• Keep the seltzer cold until it is time to mix it into the wet ingredients.
• Use the waffle iron’s instructions to judge how much batter it can hold.
• Keep finished waffles in a single layer on a rack in the low oven.

Variations

• Use clarified butter: Substitute it for the vegetable oil as suggested in the ingredient list.
• Swap the fizz: Use club soda instead of seltzer water.
• Add pecan butter: Spread it over the waffles before serving for a richer nut flavour.
• Serve with fruit: Add berries or sliced fruit on the side for freshness.
• Adjust the syrup: Let everyone drizzle maple syrup to taste at the table.

Common mistakes to avoid

• Overmixing the batter: Stir only until the ingredients are just combined so the waffles stay light.
• Deflating the egg whites: Fold them in gently and stop while a few streaks remain.
• Skipping the preheat: Heat the iron before adding batter so the waffles cook evenly.
• Overfilling the iron: Start with a smaller scoop if you do not know its capacity.
• Crowding finished waffles: Keep them on a rack rather than stacking them, which can soften the edges.

How to store

Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven until hot and crisp; avoid microwaving if you want to preserve their texture.

Frequently asked questions