Light and fluffy Pecan Waffles combine all of our favorite breakfast flavors in one bite: maple syrup, bacon, and crunchy pecans. Drizzle them with delicious Maple Bacon Compote.
I live for weekend breakfasts. It usually means heating up the waffle iron, cooking bacon, and frying eggs. Why not take all of those delicious breakfast flavors and combine them into one great dish? Like our Peach Pancakes and Heavenly French Crepes, this Pecan Waffles recipe is a weekend indulgence that's worth every last bite.
Ingredients
- ALL PURPOSE FLOUR: we like Bob's Red Mill AP Flour
- WHOLE WHEAT FLOUR: we like Bob's Red Mill Whole Wheat Flour
- SUGAR: granulated sugar
- MILK: 2% milk, skim milk, or nut milk works
- EGGS: extra large or jumbo eggs
- BAKING POWDER
- BUTTER: salted butter, melted
- VANILLA EXTRACT: we like real vanilla extract
- ALMOND EXTRACT: to give the waffles depth of flavor
- PECANS: finely chopped pecans
*see recipe card for quantities.
Instructions
- In a bowl, combine both flours, baking powder, sugar and salt.
- In a separate bowl, whisk eggs, and milk, butter, vanilla and almond extract together.
- Add dry ingredients and mix together until incorporated. (do not over mix)
- Add chopped pecans and fold into batter.
- Spoon into hot waffle iron and cook until golden brown.
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Top tip
Drizzle waffles with homemade Maple Bacon Compote (see recipe card for details.) and finely chopped pecans.
Storage
- Store Leftovers in an airtight container (or tightly wrapped in plastic) for up to 5 days.
- Freeze individual waffles in a freezer bag for up to 3 months.
- Reheat frozen waffles by popping them in the toaster or toaster oven.
More waffle recipes
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Pecan Waffles recipe
Light and fluffy Pecan Waffles combine all of our favorite breakfast flavors in one bite: maple syrup, bacon, and crunchy pecans.
- Total Time: 25 mins
- Yield: 4 waffles 1x
Ingredients
FOR THE WAFFLES:
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- ¾ C sugar
- 1 ¾ C milk
- 2 Eggs
- 1 TBSP Baking Powder
- ¾ cup melted butter
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- ½ C finely chopped Pecans
FOR THE TOPPING:
- 8 oz bacon
- 1 cup dark brown sugar
- 4 TBSP Butter
- ¼ cup Maple Syrup
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ C chopped pecans
Instructions
FOR THE WAFFLES:
- In a bowl, combine both flours, baking powder, sugar and salt.
- In a separate bowl, whisk eggs, and milk, butter, vanilla and almond extract together.
- Add dry ingredients and mix together until incorporated. (do not over mix)
- Add chopped pecans and fold into batter.
- Spoon into hot waffle iron and cook until golden brown.
FOR THE TOPPING:
- In a medium sauté pan, melt butter over medium heat.
- Dice bacon into ⅛" pieces and place in saute pan until slightly crisp ( about 5-8 minutes)
- Do not drain, Add the brown sugar, maple syrup, and salt and cook over low heat until sugar has melted and product thickens to resemble maple syrup.
- Remove from heat and add pecans.
- Serve over waffles
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American
Jane says
YUM!!! I love love waffles. These look absolutely fantastic and perfect for a lazy Sunday breakfast 🙂
Keith says
Thanks so much, we hope you try this, it was amazing!!!!
Niki Scott says
Nothing better to me than brunch on a late Sunday afternoon... and these waffles were perfect! I mean, BACON! C’mon. Pull out the waffle iron and make these!
Jackie says
thanks so much Niki!! We are so happy you like them!!
Tess says
In the topping directions I have put butter in a saucepan and bacon in a saute pan and I assume because I "do not drain" before adding more ingredients for the topping that I am adding them to the saute pan containing the bacon?? What am I doing with the sauce pan of butter?? Thank you!
Keith says
I am sorry for the confusion, the butter is used in a sauté pan, so everything is cooked in one pan. I will correct to make it more clear. Thanks for reaching out. We appreciate it!!
Darren says
Pro tip: For the sweetest pecans, before a gentle toasting give them a 5min soak in fresh, lukewarm water, drain and repeat for another 5 min. This will remove most of the bitter tannins yielding a distinctly superior toasted nut. This can be done in a large batch well ahead of time, keeping the toasted nuts in a vacuum/airtight bag/container before chopping and using in delights like these waffles.
Jackie says
This is great info Darren!
We will definitely be trying this going forward. We hope you liked the waffles!