30-Minute Brown Sugar Pecan Buttermilk Waffles
These fluffy buttermilk waffles are enriched with brown sugar for subtle molasses sweetness and studded with minced pecans for texture. The batter uses a one-bowl method where wet ingredients are whisked in a well of dry ingredients, keeping cleanup minimal. Crispy on the outside and tender inside, they're topped with chopped pecans for extra crunch. Perfect for weekend breakfast or brunch, the brown sugar adds depth while buttermilk creates the classic tangy flavor and light texture. Serve warm with maple syrup and the remaining pecans for a satisfying morning meal.
Ingredients
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons brown sugar
- ⅓ cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups buttermilk
- ¾ cup pecans, divided (1/4 cup minced, 1/2 cup chopped)
Instructions
- 1
Add flour, baking powder, baking soda, salt, brown sugar and minced pecans to a large bowl
- 2
Make a large well in the center of the dry ingredients
- 3
Add eggs, oil, buttermilk and vanilla to the well
- 4
Whisk the wet ingredients together while keeping them away from the surrounding dry ingredients
- 5
Mix wet ingredients into dry until just combined and still lumpy
- 6
Cook according to your waffle maker's specifications
- 7
Top with remaining chopped pecans and maple syrup
Tips
Keep the batter lumpy after mixing - overmixing leads to tough, dense waffles instead of light and fluffy ones.
Make sure your waffle iron is fully preheated before adding batter for the best crispy exterior.
Reserve some chopped pecans for topping to add extra texture and visual appeal to the finished waffles.
Good to Know
Store leftover waffles in refrigerator for up to 3 days or freeze for up to 3 months in airtight container
Batter can be made night before and stored in refrigerator, though texture is best when used immediately
Serve immediately while hot and crispy with maple syrup, butter, or fresh fruit
Common Mistakes
Avoid overmixing batter to prevent dense, tough waffles
Don't open waffle iron too early or waffles will stick and tear
Preheat waffle iron fully before cooking for proper browning
Substitutions
FAQ
Can I make these waffles ahead of time?
Yes, cook waffles completely then freeze them. Reheat in toaster or oven at 350F for 3-5 minutes until crispy.
What if I don't have buttermilk?
Add 1 tablespoon lemon juice or vinegar to regular milk and let sit 5 minutes before using.
How long do leftover waffles keep?
Refrigerate for up to 3 days or freeze for up to 3 months in airtight container or freezer bags.