Whole Wheat Pecan Waffles Whole Wheat Pecan Waffles

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2010



In bowl, whisk together all-purpose flour, 3/4 cup (175 mL) of the pecans, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.

In another bowl, whisk together buttermilk, egg yolks, butter, 1/4 cup (60 mL) of the oil, and vanilla (if using); pour over dry ingredients and stir just until combined. Let stand
for 10 minutes.

In separate bowl, beat egg whites until stiff peaks form; fold into batter.

Heat waffle iron; brush with remaining oil. Using about 1/2 cup (125 mL) batter per waffle (or enough to spread to edges), pour onto waffle iron. Close lid and cook until crisp, golden and steam stops, about 4 minutes. Serve sprinkled with remaining pecans.

Switch It Up
Whole Wheat Pecan Pancakes
Do not separate eggs; beat with milk and melted butter. Omit oil in batter.

Lightly brush large nonstick skillet with oil; heat over medium heat. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds. Top with remaining pecans.

Nutritional facts Per waffle: about

  • Sodium 276 mg
  • Protein 8 g
  • Calories 374.0
  • Total fat 27 g
  • Potassium 207 mg
  • Cholesterol 65 mg
  • Saturated fat 6 g
  • Total carbohydrate 28 g


  • Iron 13.0
  • Folate 21.0
  • Calcium 10.0
  • Vitamin A 8.0
  • Vitamin C 2.0
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Baking & Desserts

Whole Wheat Pecan Waffles