Buttermilk Pecan Waffles Recipe
Buttermilk Pecan Waffles Recipe photo by Taste of Home

Buttermilk Pecan Waffles Recipe

Publisher Photo
I like cooking with buttermilk. These nutty, golden waffles are my husband's favorite breakfast, so we enjoy them often. They're as easy to prepare as regular waffles, but their unique taste makes them exceptional.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups buttermilk
  • 1/2 cup butter, melted
  • 3 tablespoons chopped pecans

Nutritional Facts

1 serving (1 each) equals 337 calories, 19 g fat (10 g saturated fat), 159 mg cholesterol, 762 mg sodium, 31 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. In a large bowl, combine the flour, baking powder, baking soda and salt; set aside.
  2. In a large bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter.
  3. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat until batter and pecans are gone. Yield: 7 waffles (about 8 inches each).
Originally published as Buttermilk Pecan Waffles in Taste of Home October/November 1993, p29

Nutritional Facts

1 serving (1 each) equals 337 calories, 19 g fat (10 g saturated fat), 159 mg cholesterol, 762 mg sodium, 31 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Buttermilk Pecan Waffles

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 2, 2011

"This recipe is delicious! Hubby and I both enjoyed. Will make again."

MY REVIEW
Reviewed Mar. 17, 2011

"Light, Fluffy and Delicious. My hubby and I loved 'em!"

MY REVIEW
Reviewed Feb. 26, 2011

"I made these this morning and my wife and I both thought they were delicious! Light, yet filling and full of flavor. I veganized the recipe, using Earth Balance instead of butter, soy milk and apple cider vinegar instead of buttermilk, and ground flax seed mixed with water for the binder."

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