These crispy pecan waffles are golden on the outside, fluffy on the inside, and filled with nutty crunch in every bite. I love drizzling them with warm maple syrup and topping them with a dusting of powdered sugar for the perfect weekend breakfast or brunch.

Why You’ll Love This Recipe

I like that these waffles strike the perfect balance between sweet and nutty. The toasted pecans bring out a rich flavor that pairs beautifully with maple syrup. I also enjoy how versatile they are—I can serve them with fresh fruit for a light breakfast or add whipped cream for a dessert-like treat. The batter comes together quickly, which makes this recipe ideal for busy mornings when I still want something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 2 tbsp sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 2 large eggs

• 1 3/4 cups whole milk

• 1/3 cup unsalted butter, melted

• 1 tsp vanilla extract

• 1 cup pecans, toasted and chopped

• Butter, for serving

• Maple syrup, warmed

• Powdered sugar, for dusting

Directions

1. I preheat my waffle iron and lightly grease it with butter or spray.

2. In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

3. In another bowl, I beat the eggs, then whisk in the milk, melted butter, and vanilla extract.

4. I pour the wet ingredients into the dry mixture and stir until just combined, then fold in the toasted pecans.

5. I pour the batter into the preheated waffle iron and cook until the waffles are golden and crisp.

6. I stack the waffles, add butter, sprinkle extra pecans, and dust with powdered sugar.

7. Right before serving, I drizzle with warm maple syrup.

Servings and timing

This recipe makes about 4 servings. I usually spend around 10 minutes prepping the batter and 15 minutes cooking, which means I can have crispy pecan waffles on the table in about 25 minutes.

Variations

I sometimes add fresh fruit like bananas, blueberries, or strawberries on top for extra sweetness. When I want a more decadent treat, I serve the waffles with whipped cream. For a cozy seasonal twist, I like drizzling spiced maple syrup or even sprinkling a little cinnamon into the batter.

Storage/Reheating

I store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. To reheat, I pop them into the toaster or oven at 350°F until warmed through and crisp again. I avoid using the microwave since it makes them soft instead of crispy.

FAQs

Can I use a different type of nut instead of pecans?

Yes, I sometimes swap in walnuts or almonds if that’s what I have on hand. They still give a great crunch.

Can I make the batter ahead of time?

I prefer to make the batter fresh, but I can prepare the dry ingredients the night before and store them separately from the wet ingredients.

How do I keep the waffles warm before serving?

I like to place them on a baking sheet in a 200°F oven. This keeps them crisp until I’m ready to serve.

Can I make these waffles dairy-free?

Yes, I replace the milk with almond milk or oat milk and use a dairy-free butter substitute.

Do I need to toast the pecans?

I recommend it because toasting enhances their flavor and adds an extra crunch, but I sometimes skip this step if I’m short on time.

Conclusion

These crispy pecan waffles with maple drizzle are a breakfast I look forward to making again and again. I enjoy how easy they are to whip up, yet they feel special enough for weekend brunches or family gatherings. With their nutty crunch and sweet maple topping, they always disappear fast from the table.