Brown Sugar Pecan Buttermilk Waffles

by Sabrina Snyder

Published on Last updated

49 Comments

5 from 2 votes
4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Brown Sugar Pecan Buttermilk Waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!

Brown Sugar Pecan Buttermilk Waffles are the perfect warm and cozy breakfast you’ll want to enjoy now that the weather is cooling down but not full of holiday ingredients you may already have your fill of!These waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn’t hurt that you can start the batter and be eating in less than 20 minutes!

This recipe does require the use of a special kitchen electric. It actually happens to be my husband’s favorite because he absolutely loves waffles so the Belgian waffle maker in our house is a total workhorse. It is a favorite of mine mostly because it is foolproof and I can add the batter, set it to cook and wait for the beep to tell me they’re ready while I prepare the rest of the meal. I joke it is my breakfast sous chef, so needless to say this sous chef earns it’s cabinet space! Also ours is special because it is a double waffle maker so you make two large round waffles at the same time!

This recipe is so easy I like to call it an almost pantry recipe. I make when I’ve purchased buttermilk for a recipe that calls for a small amount and leaves me with extra. Aside from the buttermilk everything else in the recipe is a basic pantry item for us, so the only thing we have to be on the lookout for when we make these is, 1: Do we have buttermilk and 2: Do we have maple syrup.

This house is obsessed with maple syrup and my memory is shot from the blog, clients and two little ones. This means I never remember what we need or don’t need in the house and it explains why when I made these waffles and I had a moment of panic that we may not have maple syrup only to open the cabinet to find (I kid you not) 3 unopened bottles. Yikes.

The pecans in the recipe serve double duty, I mince up a portion of them and add them to the batter and then the rest are scattered on top. I also only use one bowl to make this since it is just one less bowl to wash. After I mix the dry ingredients, I make a well in the middle of the bowl like I was making fresh pasta. Add the wet ingredients to the middle and whisk carefully trying not to add the dry ingredients in yet. Then when the wet ingredients are mostly combined, I whisk the dry ingredients towards the middle of the bowl. Sounds much more complicated than it is, but hey I just saved myself about 3 minutes of dishwashing. Ok, who am I kidding, I saved my husband 3 minutes. 🙂 He is the best.

I was also going to make a flavored whipped cream for the waffles but honestly with the maple syrup, the brown sugar and the pecans (never mind the delicious bacon I served along side these) it would have been overkill to make the whipped cream.

Today I flew home to Los Angeles for the second food blogging conference in the last week. At least I got to benefit from not even having to really unpack anything but clothing before flying back out! As I tend to do before I am getting ready to head to the airport we always enjoy breakfast for dinner (this is usually because it is the easiest and quickest thing to make and the kids definitely won’t put up a fight against bacon and sausage!). In honor of that I am bumping up this post which I originally had planned to go live next weekend and am celebrating breakfast food. Hopefully as you are enjoying this post this morning I will be enjoying some delicious Coffee Bean coffee with some dear friends I miss so much!

PS, don’t forget to check back in tomorrow to see if you won a $50 giftcard to Sprouts! And if you haven’t entered, go do it now! You have one day left before the winners are picked! Also, come back Monday to see what the second half of our Dinner, then Dessert Holiday Gift Card Giveaway is going to be from. You’ll love the sweet treats they sell! Brown Sugar Pecan Buttermilk Waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!

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Dinner, then Dessert

Brown Sugar Pecan Buttermilk Waffles

Brown Sugar Pecan Buttermilk Waffles are the perfect warm and cozy breakfast you'll want to enjoy now that the weather is cooling down but not full of holiday ingredients you may already have your fill of! These waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!
Yield 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Brown Sugar Pecan Buttermilk Waffles are the perfect warm and cozy breakfast you'll want to enjoy now that the weather is cooling down but not full of holiday ingredients you may already have your fill of!These waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!
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Ingredients
 

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk
  • 3/4 cup pecans , divided (¼ cup minced, ½ cup chopped)

Instructions

  • Add the flour, baking powder, baking soda, salt, brown sugar and ¼ cup of minced pecans to a large bowl.
  • Make a large well in the bowl (this prevents using a second bowl, but if you feel uncomfortable with this just mix your wet ingredients separately) and add the eggs, oil, buttermilk and vanilla.
  • Whisk the wet ingredients together while trying to keep them away from the dry ingredients surrounding them.
  • Mix the wet into the dry until just combined, so it is still pretty lumpy.
  • Cook to your waffle makers specifications and top with remaining chopped pecans and maple syrup.

Nutrition

Calories: 583kcal | Carbohydrates: 51g | Protein: 11g | Fat: 37g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 542mg | Potassium: 421mg | Fiber: 3g | Sugar: 13g | Vitamin A: 240IU | Calcium: 191mg | Iron: 3.2mg

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Brown Sugar Pecan Buttermilk Waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!

Brown Sugar Pecan Buttermilk Waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!
Brown Sugar Pecan Buttermilk Waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!
Brown Sugar Pecan Buttermilk Waffles are sweet from the brown sugar, tangy from the buttermilk, crunch from the minced pecans in the waffle and fluffy all at the same time. It also doesn't hurt that you can start the batter and be eating in less than 20 minutes!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These are delicious! This recipe is a definite keeper! My entire family commented on how good they are. (I needed to double.)

    Reply

  2. These sound delicious and like a great holiday treat. I love that all the ingredients are things I already have in my kitchen and that now I have a reason to put that waffle iron to use.

    Reply

    1. These are my second favorite holiday breakfast recipe. First is my gingerbread pancakes (coming soon to a blog near you 😉 ) that I turn into santa for my toddler, haha.

      Reply

  4. Every once in awhile I make a special treat for my family for dinner: Waffles. Your recipe with brown sugar, pecans and buttermilk sound delicious and I’m going to make it the next time we have a waffle night.

    Reply

  5. I love making waffles on the weekend. My kids enjoy adding their own toppings and customizing their own plates.

    Reply

    1. When you have a good waffle base, you can really accessorize with a lot of different syrups, sauces, and toppings!

      Reply

  11. Yum! I’m always looking for different waffle recipes to mix it up when we make waffles and this sounds like a winning flavor combo!

    Reply

    1. I wish we did that more often too! I usually do it when I don’t have a good protein for dinner. We always have eggs on hand!

      Reply

    1. I’m sad to say that our waffle maker also goes dormant for far too long sometimes! But waffles are a delicious treat when we’re able to make them!

      Reply

  18. Those look so good. My 4 year old is obsessing over waffles lately, and I’m pretty sure he’d love these. I had to make him some blueberry ones today it’s all he wanted for lunch!

    Reply

  21. So delicious. I made a similar pancake a few weeks ago, with the pecans both chopped in the batter and sprinkled on top over the syrup. They were amazing. I’d love this flavor combo in waffle form!

    Reply

    1. I would make my own! Here is the ratio I use 🙂
      1 cup milk
      1 tablespoon white vinegar
      Mix milk and vinegar together and let sit for 5 minutes.

      Reply