If you’ve lived in the South or driven through it, you’ve likely been to a Waffle House, those bright yellow joints off the highway that dish out breakfast 24/7. Regulars know that for the namesake dish, pecans are the way to go: The mix-in has been a favorite since the first location opened in 1955, and pecan waffles consistently outsell newer varieties like apple-cinnamon oat and chocolate chip. Although you can watch the waffles being made behind the counter, you’ll never get the recipe, so chefs in Food Network Kitchens had to figure it out on their own.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 large waffles |
Ingredients
- 3/4 cup pecans
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 cup whole milk
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping
- 1/4 cup vegetable shortening, melted and cooled
- Maple syrup, for topping
Instructions
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
- Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
- Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 401 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 7 g |
| Cholesterol | 46 mg |
| Sodium | 326 mg |
Reviews
Great recipe!!! nothing beats the original but this is a very close 2nd!! I’ve tried several waffle recipes in general and I found my go to for sure…
These are really yummy waffles. I make them as the recipes suggests. Any extras can be wrapped carefully and put in the freezer. To reheat, I use my toaster!! It’s a great way to start your day!!
I worked my way through school at Waffle House and this recipe is wrong. WH uses half and half in their waffles, not milk or buttermilk.
Great tasting waffles. Double the recipe if you are serving more than three people. I followed the recipe as written and really liked these waffles.
Wonderful I substituted some barley flour and some oatbran. Put the chopped pecans right in the batter along with some cinnamon and nutmeg
Yummmmy. When I make Pecan Waffles; I top them with “Banana’s Foster”.
I love this recipe!! I have frozen leftover batter with good results. This recipe is definately a keeper!
I am a big fan of the pecan waffle, and I thought these were excellent. They were easy, light, slightly sweet, and nutty. I’m definitely making these again!
Although these were good waffles, they were not identical to Waffle House (I believe these were the Copycat recipe from Food Network mag. If you have a Belgian waffle maker, you’ll want to double the recipe. Overall, these were good but I probably won’t make them again. I have a yeasted waffle recipe from King Arthur flour that I prefer.