Mouthwateringly delicious – these Belgian Pecan Waffles are sweet, savory and rich with flavor! They’re light as air on the inside with the perfect crisp exterior. The addition of pecans lends a nutty, warm flavor and slight crunch, while the banana foster topping takes this pecan waffle recipe right over the top! This is a stack of waffles you soon won’t forget!
About these Belgian Pecan Waffles
I have decided I want to live my life with these pecan waffles. Daily. In abundance.
And the syrup? Oh. My. Gawd. The syrup! Sticky, sweet, a little rummy, a tad crunchy… this syrup means serious business people. The bananas are soft and creamy (but not mushy!), creating the perfect combination of textures.
I want to take twice daily baths in a tub full of the caramelized rum banana-pecan syrup. It is that magically delicious.
What better way to start the day than with a delectable HUGE stack of crisp and tender, perfectly cooked, golden buttermilk Belgian waffles — covered, smothered, and dripping in syrup — with bananas and pecans perched on top.
Why you’ll love this pecan waffles recipe
- Out of this world flavor! Enjoy a tantalizing combination of bananas, pecans, and caramelized goodness.
- Ready in just 30 minutes! The hardest part is mixing up the batter. After that, just cook it in batches while you work on the syrup.
- Easily double or triple the recipe! You can say they’re for guests, but I won’t judge if you keep them to yourself.
- Freeze for later! The waffles freeze beautifully, perfect for busy mornings or sudden cravings.
What are Belgian waffles?
Belgian waffles are thicker versions of traditional waffles that are crispy on the outside and extra fluffy on the inside.
They also have extra-deep pockets on the surface, perfect for holding plenty of whatever toppings you crave!
Ingredients needed for banana nut waffles
Obviously, you’ll need to start with a giant batch of buttermilk Belgian waffles. All you need are some basic pantry ingredients — flour, sugar, vanilla, baking powder, cornstarch, vegetable oil, and a pinch of salt — plus a few extras listed below to give them their incredible flavor!
- Buttermilk: This helps give the pecan waffles their light and fluffy texture, and the tangy flavor helps balance all of the sweetness. If you don’t have any on hand, you can easily make your own! Stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit until thickened and curdled, then use as directed.
- Eggs: There’s a trick to creating cloud-like waffles, and that is room-temperature eggs. Along with the buttermilk, let your eggs rest on the counter for at least 30 minutes before making the batter. You’ll need to separate them too — the whites need to be whipped separately!
- Pecans: Give these a rough chop, then use them in the batter and the syrup topping. I said pecan waffles, didn’t I? If you aren’t a fan of the flavor, walnuts would be just as delicious.
- Bananas: The longer bananas have to ripen, the sweeter they become. Use bananas that are completely yellow with a few brown spots but still pretty firm. Otherwise, they will turn to mush in the banana waffles topping.
- Rum: Use dark rum to enhance the caramel flavor of the syrup. There’s just enough for the flavor to come through, but don’t worry, the alcohol will burn off in the process.
- Butter: A small pat gives the rum banana syrup a silky smooth texture. I recommend using unsalted for this!
- Dark Corn Syrup: Just one more ingredient to enhance that delicious caramel flavor! Make your own by combining 3 tablespoons light corn syrup with 1 tablespoon molasses.
- Brown Sugar: Notice a flavor trend? Use brown sugar instead of granulated for more caramely goodness. However, you could easily swap this out if you find that the flavor is too intense.
- Maple Syrup: Skip the fake pancake syrup and go for the real stuff. The taste is unmatched.
- Cinnamon: Ground cinnamon adds a touch of warmth to this pecan waffles recipe and pairs beautifully with the rum.
How to make pecan waffles?
If you’re a master at multitasking, you can easily have your buttermilk Belgian waffles and banana rum syrup ready at the same time.
Not as proficient in the kitchen? I’ve got you covered! Focus on making the pecan waffles first, then whip up the syrup topping while they stay warm in the oven.
- Preheat your waffle iron. Preheat oven to 225 degrees F to keep waffles warm. Place wire rack insert on a large sheet pan. Set aside.
- In a medium sized mixing bowl combine flour, cornstarch, baking powder, salt and pecans. Stir together and make a small well in the center of ingredients.
- In a separate mixing bowl combine the egg yolks, buttermilk, oil and vanilla extract. Beat/whisk to thoroughly incorporate.
- Add all of the yolk mixture to the ‘well’ of the dry ingredients. Stir until just combined. The mixture should still be lumpy.
- In a separate small bowl, beat egg whites with sugar until stiff peaks form (the tips of the whites should stand straight up in the air).
- Gently fold 1/3 of the egg whites into the flour/egg yolk mixture. Fold. Repeat two more times until all of the egg whites are barely combined, do NOT over mix.
- Spoon about 1/3 cup waffle batter into preheated waffle iron, making sure not to overfill. Cook for 4-6 minutes or until waffles are cooked through. Remove and store cooked waffles in the warm oven while you repeat with remaining batter.
While you work on the waffles, make the Caramelized Rum Bananas:
- In a large saucepan melt butter with corn syrup over medium heat. When the butter is melted, add the brown sugar, maple syrup, and cinnamon. Stir until the sugar dissolves. Add the rum and allow the mixture to come to a gentle boil.
- Immediately reduce heat to low and simmer for 2 minutes, stirring occasionally. Add in the bananas, pecans, and a pinch of salt. Stir to coat. Cook an additional 2 minutes, stirring occasionally.
- Spoon the caramelized banana and pecan mixture over the warm waffles and serve immediately
Tips for the fluffiest buttermilk Belgian waffles
- Use room temperature ingredients. Cold eggs and dairy tend to create a dense, lumpy batter. Give yourself some extra time and let these warm on the counter before you start this pecan waffles recipe.
- Don’t over-mix. Too much mixing = too much gluten, and that means dense and tough pastries. Stir the wet ingredients and whipped egg whites into the flour mixture just until combined and not a second more!
- Get that waffle iron hot! Allow it to fully preheat so the batter will crisp up as soon as it hits the surface. Be sure to brush vegetable oil on first to help the banana nut waffles achieve a lovely brown color.
Frequently Asked Questions
What’s the difference between a Belgian waffle and a regular waffle?
Belgian waffles are much thicker than American waffles, with a lighter batter and larger, deeper square pockets to hold a variety of tasty toppings.
Traditionally, yeast was used to leaven the batter, but a combination of buttermilk and baking powder works just as well (and works faster too).
Can I double this pecan waffles recipe?
Not only is the answer yes, but you’re going to want to! These pecan banana waffles will disappear in a flash, so having extra servings means you’ll be more willing to share.
Make a larger batch to munch on throughout the day or have plenty for a weekend brunch with friends and family. Just be prepared for everyone to ask you for the recipe 😉
Why are my waffles chewy?
You probably over-mixed the batter. Overproduction of gluten means dense, chewy waffles. Be sure to follow the tips listed further up in the post for perfect banana nut waffles every time!
Have any extra bowl of your Caramelized Rum Banana Syrup handy — if you don’t need it for the waffles, you can just eat it with a spoon!
Want a full brunch spread? You can’t go wrong with some fresh, seasonal fruit and a platter of bacon or sausages.
Storing leftover pecan banana waffles
I’m not sure how you managed leftovers, but that’s ok — it happens to the best of us.
Once cooled, store the waffles and syrup in separate airtight containers and refrigerate for 2-3 days. Reheat waffles in a toaster oven to crisp them back up, and warm the syrup on the stove.
Can you freeze banana nut waffles?
Absolutely! Arrange leftover waffles in a single layer on a sheet pan and freeze until solid (about an hour). This keeps them from sticking together when stored.
Transfer to a freezer bag or airtight container. They’ll keep in the freezer for up to 3 months! Thaw in the refrigerator or on the counter before reheating.
Whip up a fresh batch of banana rum syrup, then dig right in!
Now my tummy is rumbling and yelling “feeeeeeeed ME!” So with that, my friends, I must bid you adieu.
Scroll down, hit print, and join me in devouring life-altering greatness, known as these Belgian Pecan Waffles. And do not forget the Caramelized Rum Banana-Pecan Syrup. In fact, make extra because you will want some to swim in. 🙂
Until next time, cheers and happy waffling!
More nutty breakfast recipes:
Pecan Belgian Waffles with Caramelized Rum Banana-Pecan Syrup
- 2 Mixing Bowls (for waffle batter)
- 1 Waffle Iron (for cooking waffles)
- 1 Saucepan (for banana waffle topping)
- 1 ½ Cup All Purpose Flour
- ¼ Cup Cornstarch
- 2 tsp Baking Powder
- ¼ tsp Salt
- ½ Cup Pecans - roughly chopped
- 2 large Eggs - separated
- 1 ½ Cup Buttermilk
- ½ Cup Vegetable Oil
- 1 tsp Vanilla Extract
- 2 TBS Granulated Sugar
- 1 TBS Butter
- ¼ Cup Dark Corn Syrup
- ¼ Cup Light Brown Sugar , packed
- ½ Cup Pure Maple Syrup
- ¼ tsp Cinnamon
- 2 TBS Rum
- 3 medium Firm Bananas – sliced into ½ coins
- ¼ Cup Pecans – roughly chopped
- Preheat your waffle iron. Preheat oven to 225 degrees F. to keep waffles warm. Place wire rack insert on a large sheet pan. Set aside.
- Combine dry ingredients: In a medium sized mixing bowl combine flour, cornstarch, baking powder, salt and pecans. Stir together and make a small well in the center of ingredients.
- Combine wet ingredients: In a separate mixing bowl combine the egg yolks, buttermilk, oil and vanilla extract. Beat/whisk to thoroughly incorporate.
- Add wet to dry: Add all of the wet ingredients to the ‘well’ of the dry ingredients. Stir until just combined. The mixture should still be lumpy.
- Beat egg whites: In a separate small bowl, beat egg whites with sugar until stiff peaks form (the tips of the whites should stand straight up in the air).
- Fold egg whites into batter: Gently fold 1/3 of the egg whites into the flour/egg yolk mixture. Fold. Repeat two more times until all of the egg whites are barely combined, do NOT over mix.
- Cook waffles: Spoon about 1/3 cup waffle batter into preheated waffle iron, making sure not to overfill. Cook for 4-6 minutes or until waffles are cooked through. Remove and store cooked waffles in the warm oven while you repeat with remaining batter.
- Meanwhile, Make the Caramelized Rum Bananas: In a large saucepan melt butter with corn syrup over medium heat. When the butter is melted, add the brown sugar, maple syrup, cinnamon. Stir until the sugar dissolves. Add the rum and allow mixture to come to a gentle boil. Immediately reduce heat to low and simmer for 2 minutes, stirring occasionally. Add in the bananas, pecans and a pinch of salt. Stir to coat. Cook an additional 2 minutes, stirring occasionally.
- Serve: Spoon the caramelized banana and pecan mixture over the warm waffles and serve immediately.
- To reheat: heat waffles in a toaster oven or an oven preheated to 325 degrees F until warm throughout, about 5 minutes.
- Recipe Yields: approximately 14 Waffles
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