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Crisp, gorgeously-golden edges give way to a light, fluffy center in these irresistible Pecan Waffles. Packed with buttery toasted pecans, infused with welcoming vanilla, and kissed with a whisper of cinnamon, each waffle is a bakery-style Belgian dream—just waiting to be drenched in maple syrup. One bite and you’ll understand why this cozy, nut-studded breakfast recipe disappears faster than the coffee can finish brewing.

“These are the best waffles! Don’t skip any steps, the edges were crispy and the inside was airy… AMAZING!! My forever go-to waffle recipe. Bye box mix! Thank you!”

– Christina
Overhead photo of eight homemade waffles made with pecans, buttermilk, and seltzer water on a white platter.

Update: This recipe was originally published in March 2015. I made updates to the article below to include more information about making waffles with pecans at home.

Hi, friends! If you’re looking for a waffle recipe that will make people rush around the breakfast table, look no further than these pecan waffles:

Table of Contents

About these pecan waffles 

Studded with toasty nuts and infused with welcoming flavors, these Belgian waffles deliver bakery-style deliciousness right at home.

Imagine: biting into a gorgeously golden waffle that’s deeply flavorful, lightly sweet, and incredibly crisp. Think: fluffy, cloud-like interiors bursting with buttery, crunchy toasted pecans, and that signature crispy Belgian waffle texture that soaks up syrup like a dream.

Perfect for slow weekend breakfasts, holiday brunch spreads, and cozy mornings at home, this fluffy waffles recipe with pecans feels deliciously indulgent, yet it’s approachable and easy to customize with mix-ins and toppings. Just be prepared for everyone to ask you to make these nutty, batter-based beauties on repeat.

Why you’ll love this recipe

  • Unbeatable Texture. Professional chef techniques, like folding in whipped eggs whites and using cold seltzer water, ensures waffles with perfectly crisp edges and beautifully fluffy centers.
  • Nutty, Buttery Delicious Flavor. Toasted pecan nuts lend richness and crunch, without overpowering the subtly sweet brown sugar, warming cinnamon, and welcoming vanilla flavors.
  • Straight-Forward to Prepare. With straightforward steps and step-by-step picture assistance, this is a beginner-friendly waffle recipe.
  • Pantry Staple Ingredients. If you’ve got a well stocked kitchen pantry then you likely already have everything on hand to make these pecan waffles.
  • Customizable, All-Season Recipe. Add-in chocolate chips, top with your favorite flavored butters, drizzle with flavorful syrups, and experiment with toppings. No matter how you make ’em, this nutty waffle recipe is cozy enough for fall and winter, bright enough for spring and summer, and always welcome at any brunch.

If you’re looking for more classic carb-heavy breakfast, check out these recipes next: French Toast Casserole with Pecans, French Toast Sticks, Strawberry French Toast Casserole, French Toast Pumpkin Casserole, Sugar Cinnamon Toast, and New York Style Bagels.

Overhead photo of flour, toasted pecans, eggs, oil, buttermilk, seltzer water, sugar, and cinnamon neatly arranged on a kitchen counter.

Ingredients for a pecan waffle

As promised, you just need some basic pantry ingredients to make this recipe for Belgian waffles with pecans:

  • All Purpose Flour. Provides structure and softness for the classic tender waffle bite.
  • Brown Sugar. I like to use brown sugar instead of granulated for more caramel-like goodness. Swap: Granulated sugar.
  • Baking Powder. Gives the waffles a lift, fluffiness, and lightness.
  • Ground Cinnamon and Kosher Salt. Cinnamon lends warming, welcoming taste, while salt enhances all the delicious flavors.
  • Large Eggs. There’s a trick to creating cloud-like waffles, and that”s room temperature eggs as they whip up bigger and fluffier.
  • Buttermilk. Adds moisture, tenderness, and gives the pecan waffles a slight tangy flavor. Swap: Make your own buttermilk by stirring 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit until thickened and curdled; then use as directed.
  • Vegetable Oil. Ensures each waffle has perfectly crisp edges. Swap: Clarified butter as regular butter burns faster.
  • Pure Vanilla Extract. Lends a depth of warm, inviting flavor. Swap: Vanilla paste.
  • Seltzer Water. Helps create deliciously light, airy, and crispy waffles without any complex techniques or yeast. The bubbles act similar to a leavening agent, creating tiny pockets of air in the batter, which results in a crisp exterior and fluffy waffle interior. Swap: Club soba.
  • Pecans. The star ingredient of this waffle recipe, pecans provide crunch, nutty goodness, and a mouthwatering aroma. Be sure to toast them prior and give them a rough chop before using. Swap: Walnuts work great, too.
  • Maple Syrup. Skip the fake pancake syrup and go for the real stuff. The taste is unmatched.

Recipe variations

  • Chocolate Chip Pecan Waffles. Fold some mini chocolate chips into the waffle batter for dessert-style twist.
  • Spiced Pecan Waffle Recipe. Add a little nutmeg and allspice for a warming waffle recipe. Or, try adding pumpkin pie spice or apple pie spice for a seasonal twist.
  • Extra Nutty Waffle Twist. Use a combination of your favorite nuts, like pecans, almonds, and walnuts for satisfyingly-crunchy, perfectly nutty waffles.

If you’ve got leftover pecans put them to good use in this recipe next: Maple Glazed Donuts with Pecans.

Overhead action photo of wet ingredients being poured into a bowl of dry ingredients to make Belgium waffle batter.

Professional chef Tips for perfect waffles every time

  • Toast the Pecans. If you’re looking for the BEST pecan waffles, you need to toast the pecans. Toasting not only enhances the flavor, but it also ensures the nuts stay crunchy in the waffles.
  • Use Room Temperature Eggs. Cold egg separate easier. However, room temperature whites are easier to whip up to maximum volume and fluffiness.
  • But, Use Cold Seltzer. Using cold sparkling water helps with the leavening process and keeps the batter fresh.
  • Don’t Over-Mix Waffle Batter. Too much mixing = too much gluten, and that leads to a dense and tough waffle. Fold the whipped egg whites into the waffle batter until *just* combined and not a second more.
  • Add Half Pecans to Batter, Half to Waffle Maker. To ensure each bite is perfectly strewn with toasted pecans, fold half of the nuts into the batter. And then save the other half to add directly to the waffle batter in the iron.
  • Get that Waffle Iron Hot. Allow it to fully preheat so the batter will crisp up as soon as it hits the surface. And, be sure to lightly spray the hot waffle iron with non-stick cooking spray or brush with vegetable oil so the waffles achieve a lovely brown color.
  • Keep Waffles Warm. Place the cooked pecan waffles on a wire rack set on a baking pan and keep warm in a low oven while you cook the rest of the batter.
  • Garnish It Up. Remember, you eat with your eyes first. A generous dusting of confectioner’s sugar, a pat (or two) of pecan cinnamon butter, and a heavy drizzle of pure maple syrup will take these perfect waffles from good to great.
Overhead action photo of toasted pecans being stirred into waffle batter.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

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, baking powder, and seltzer water works just as well—and works faster too.

Can I use pecan halves instead of chopped pecans?

You can use whatever variety of pecans you love. Just be sure to toast the nuts and roughly chop them for the best flavor and even distribution.

Can I double this pecan waffles recipe?

Not only is the answer yes, but you’re going to want to! These pecan 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!

Why aren’t my Belgian waffles crispy?

If the waffles turn out soft instead of crispy, chances are very good that the waffle iron wasn’t fully preheated or you opened the iron before the waffles were finished cooking through.

Can I make the waffle batter ahead of time?

Unfortunately, I don’t recommend making the waffle batter in advance. However, you can mix the dry ingredients together and store them in the pantry for up to 3 months.

Close-up overhead photo of twelve homemade Waffle House pecan waffles.

Serving this pecan waffle recipe

  • Classic Serving. Dust the warm waffles with powdered sugar, top with a pat of butter, and drizzle with maple syrup for classic breakfast comfort.
  • Top with Flavored Butter. Add a couple pats of flavored butter (think: honey butter or brown sugar pecan butter) and let the buttery goodness melt into every bite.
  • Pair with Breakfast Meats. Serve with breakfast sausage links, sausage patties, crispy bacon, or candied maple bacon for an indulgent start to the day.
  • Chicken and Waffles. Serve alongside fried chicken or crispy chicken cutlets for a sweet-and-savory brunch.

Unique serving suggestions

Overhead close-up photo of a stack of Belgium waffles with pecans.

Storing leftovers

I’m not sure how you managed leftovers, but that’s ok — it happens to the best of us.

  • Refrigerator Storage: Let the leftover pecan waffles cool completely. Then store them in an airtight container in the fridge for up to 3 days.
  • Freezing Instructions: Place the cool waffles in a single layer on a pan and flash freeze until solid (this prevents sticking). Then place parchment paper or wax paper between each waffle and store in a freezer bag in the freezer for up to 2 to 3 months.
  • Reheating Instructions: Reheat waffles in a toaster oven or a 350°F oven until crisp and warm throughout.
Close-up photo of a copycat Waffle House pecan waffle with a pat of homemade pecan brown sugar butter and drizzle of maple syrup.

Between the crispy edges, fluffy centers, and rich, nutty flavor, these pecan waffles delivers everything you could possibly want in a homemade waffle. And, since they’re easy to make, reliably delicious, and endlessly customizable, I know this is a waffle recipe you’ll come back to again and again.

If you make this pecan waffle recipe, I hope you come back and drop a comment below or tag me on social media. I truly love cheering you on in the kitchen!

Until next time, friends, cheers,

Cheyanne

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More carb-focused breakfasts

Overhead photo of eight pecan waffles drizzled with pure maple syrup on a white platter.

Pecan Waffles

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Crisp, gorgeously-golden edges give way to a light, fluffy center in these irresistible Pecan Waffles. Packed with buttery toasted pecans, infused with warming vanilla, and kissed with a whisper of cinnamon, each waffle is a bakery-style Belgian dream—just waiting to be drenched in maple syrup. One bite and you’ll understand why this cozy, nut-studded breakfast recipe disappears faster than the coffee can finish brewing.

Equipment

  • 3 Mixing Bowls
  • 1 Waffle Iron

Ingredients 

  • 2 Cups All-Purpose Flour (240 grams)
  • 2 TBS Light Brown Sugar
  • 1 TBS Baking Powder
  • ¾ tsp EACH: Kosher Salt and Ground Cinnamon
  • 2 Large Eggs – separated
  • ½ Cup Buttermilk
  • 4 TBS Vegetable Oil (substitute: clarified butter)
  • 1 tsp Pure Vanilla Extract
  • 1 Cup COLD Seltzer Water (substitute: club soda)
  • 1 Cup Toasted Pecans – chopped and DIVIDED
  • Optional for Serving: Pecan Butter and Pure Maple Syrup (SEE NOTES)

Instructions

  • Combine Dry Waffle Mix Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until fully combined.
    Make a well in the center of the dry ingredients and then set the bowl aside.
    (Note: You can store this mix in an airtight container in the pantry for up to 3 months.)
  • Preheat Waffle Iron: Preheat an electric waffle maker according to the instructions, or on the medium to medium-high setting if you have the option.
    (Optional: If you’d like to keep the waffles warm, preheat the oven to 200-degrees Fahrenheit. Place a wire rack on a baking sheet and set aside.)
  • Combine Wet Ingredients: In a medium bowl, whisk together the egg yolks with the buttermilk, oil, and vanilla until fully combined.
  • Beat Egg Whites: Add the egg whites to a medium bowl and use an electric mixer to beat them until stiff peaks form.
  • Add Cold Seltzer to Wet Ingredients: Dump the cold seltzer into the wet ingredients and stir to combine.
  • Add Wet to Dry Ingredients: Pour the wet ingredients into the well in the center of the dry ingredients and gently stir until just combined.
  • Fold in Egg Whites: Add the beaten egg whites to the waffle batter and gently fold until ALMOST combined.
  • Fold in ½ the Toasted Pecans: Add ½ cup of the toasted pecans and use a rubber spatula to fold the ingredients until they’re just combined – there should be plenty of lumps in the batter.
  • Add Batter and Pecans to Waffle Maker: Use a cookie scoop to ladle about ¼ to ½ cup of the waffle batter into the iron (the amount will depend upon your iron – I use about 6 to 7 TBS per waffle) and generously sprinkle some of the remaining chopped pecans over the batter.
  • Cook Waffles: Close the iron and cook until the waffles are golden brown and crisp on both sides, about 6 to 9 minutes or according to the manufacturer’s instructions.
    After the waffles are cooked, transfer them to a plate or to the wire rack baking sheet in the warm oven and cook the remaining waffle batter.
  • Serve Pecan Waffles: Transfer the waffles to serving plates, top with softened pecan cinnamon butter, drizzle with maple syrup, and sprinkle with confectioner’s sugar. Enjoy immediately.
    Overhead photo of eight pecan waffles drizzled with pure maple syrup on a white platter.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Pecan Cinnamon Butter: Mix until fully combined.
    • ½ Cup Room Temperature Unsalted Butter
    • 2 TBS Light Brown Sugar
    • ½ tsp Pure Vanilla Extract
    • ½ tsp Ground Cinnamon
    • ¼ tsp Kosher Salt
    • 2 TBS Toasted Chopped Pecans
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 301kcal    Carbohydrates: 30g    Protein: 6g    Fat: 18g    Saturated Fat: 3g    Polyunsaturated Fat: 7g    Monounsaturated Fat: 7g    Trans Fat: 0.1g    Cholesterol: 48mg    Sodium: 43mg    Potassium: 278mg    Fiber: 2g    Sugar: 4g    Vitamin A: 99IU    Vitamin C: 0.1mg    Calcium: 107mg    Iron: 2mg
Course: Breakfast, Brunch
Cuisine: American, Belgian

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Close-up photo of a pecan waffle drizzled with pure maple syrup.