Tested till perfect Buttermilk Pecan Waffles

Buttermilk Pecan Waffles

With a generous scoop of ice cream and fresh berries, waffles can move from breakfast to dessert.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 8


  • 2 cups 2cupsall-purpose flour
  • 2 tbsp 2tbspchopped pecans
  • 1 tbsp 1tbspbaking powder
  • 1 tbsp 1tbspgranulated sugar
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 3 3eggeggs
  • 1-3/4 cups 1-3/4cupsbuttermilk
  • 1/2 cup 1/2cupbutter, melted
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In bowl, whisk together flour, pecans, baking powder, sugar, baking soda and salt ; set aside.

In another bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients and stir until just combined.

For each waffle, pour 3/4 cup (175 mL) batter onto hot waffle iron; close lid and cook until crisp and golden and steam stops, about 4 minutes. (Make-ahead: Let cool on rack. Layer between waxed paper and freeze in airtight container for up to 2 weeks. Reheat in toaster oven.)

Additional information :

Tip: Replace buttermilk with 1-1/2 cups (375 mL) milk and 2 tbsp (25 mL) lemon juice.

Nutritional Information Per serving: about

cal 285 pro 8g total fat 15g sat. fat 8g
carb 29g fibre 1g chol 108mg sodium 583mg

% RDI:

calcium 11 iron 13 vit A 14 folate 23
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