- 1-3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, separated
- 1-3/4 cups milk
- 1/2 cup canola oil
- 1 cup chopped pecans
- Maple syrup
- In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.
- Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2 inches).
Reviews for Pecan Waffles
"Loved these waffles. I used white whole wheat flour and coconut oil instead of canola. I mixed the pecans into the batter before folding in the egg whites. The texture of these waffles was perfect."
"A nice change up from traditional waffles"
"Very good. I mixed the pecans in the batter like a previous reviewer suggested. I did leave 1/2 the batter plain for those in the house who do not like pecan and waffles were equally delicious."
"Great pecan waffles! I also mixed the pecans into the batter. Not a single bite without pecans!"
"These are the best waffles I've ever made. I mixed the pecans into the batter and they were great."
"these waffles are moist and tasty. The addition of pecan sets these apart from the rest.:)"