Buttermilk Pecan Waffles Recipe
I like cooking with buttermilk. These nutty, golden waffles are my husband's favorite breakfast, so we enjoy them often. They're as easy to prepare as regular waffles, but their unique taste makes them exceptional.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup butter melted
- 1 tablespoon baking powder
- 2 cups buttermilk
- 3 tablespoons chopped pecans
- Carbohydrate 35.3265772999647 g
- Cholesterol 111.58214290513 mg
- Fat 43.4420722203647 g
- Fiber 1.24583336272947 g
- Protein 10.0063598290571 g
- Saturated Fat 26.1813434635525 g
- Serving Size 1 1 serving (262g)
- Sodium 917.506381742973 mg
- Sugar 34.0807439372352 g
- Trans Fat 3.05352175731123 g
- Calories 565 calories
Directions In a large bowl, combine the flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat until batter and pecans are gone. Yield: 7 waffles (about 8 inches each). Originally published as Buttermilk Pecan Waffles in Taste of Home October/November 1993, p29
