Steaming and fragrant, thick fluffy waffles layered with egg whites, laced with dark brown sugar and studded with toasted pecans – most definitely brunch goals achieved!
When our family gathers for brunch one of our favorite things is to have one dish on the table to share. Waffles make a perfect gathering dish.
This is a twist on a recipe from one of my Grandmother Grace Pearl’s cookbooks, circa 1947. There’s and extra step or two but the results are gorgeous, puffed waffles. Many of the waffle’s basics are the same – flour whisked together with baking powder, a pinch or two of kosher salt plus the addition of dark brown sugar. Egg yolks are whisked together with a generous amount of melted butter, milk, and pure vanilla extract followed by toasted pecans.
Stiffly beaten egg whites are folded into to the batter to add glorious volume.
Then the batter is off to a hot waffle iron with an additional sprinkling of brown sugar and pecans. Pull together a trio of toppings including warm maple syrup, a touch more brown sugar and those toasted pecans. It’s a perfect platter for brunch!
Brown Sugar Pecan Waffles
2-½ cups flour
4 teaspoons baking powder
¾ teaspoon kosher salt
¼ cup dark brown sugar, plus extra for topping
2 extra-large eggs, separated
½ cup butter, melted and cooled slightly
1-½ cups milk
1-½ teaspoons pure vanilla extract
½ cup toasted chopped pecans, plus extra for topping
Butter and warm maple syrup for serving
In a medium bowl whisk together the flour with the baking powder, kosher salt, and brown sugar.
In a small mixing bowl beat the egg whites on medium speed until stiff peaks form, about 45 to 60 seconds.
In a large bowl, beat the egg yolks on medium speed until light and lemon in color, about 1 minute. Whisk in the melted butter.
Whisk the flour and brown sugar mixture into the eggs and butter, adding about ¾ cup at a time alternating with the milk, beginning and ending with the flour.
Stir in the vanilla extract and the toasted pecans.
Gently fold in the beaten egg whites.
Let the batter rest about 10 minutes while you heat up a waffle iron, using a medium heat setting. Ladle batter into the waffle iron, top with a sprinkling of brown sugar and toasted pecans and bake until the waffles are golden, about 3 to 5 minutes.
Serve the waffles hot with butter, warm maple syrup, a bit of brown sugar and more toasted pecans. Makes 6 servings.
Brown Sugar Pecan Waffles
Equipment
- Electric mixer
- Electric waffle iron
Ingredients
- 2-½ cups flour
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ cup dark brown sugar, plus extra for topping
- 2 extra-large eggs, separated
- ½ cup butter, melted and cooled slightly
- 1-½ cups milk
- 1-½ teaspoons pure vanilla extract
- ½ cup toasted chopped pecans, plus extra for topping
- Butter and warm maple syrup for serving
Instructions
- In a medium bowl whisk together the flour with the baking powder, kosher salt, and brown sugar.
- In a small mixing bowl beat the egg whites on medium speed until stiff peaks form, about 45 to 60 seconds.
- In a large bowl, beat the egg yolks on medium speed until light and lemon in color, about 1 minute. Whisk in the melted butter.
- Whisk the flour and brown sugar mixture into the eggs and butter, adding about ¾ cup at a time alternating with the milk, beginning and ending with the flour.
- Stir in the vanilla extract and the toasted pecans.
- Gently fold in the beaten egg whites.
- Let the batter rest about 10 minutes while you heat up a waffle iron, using a medium heat setting.
- Ladle batter into the waffle iron, top with a sprinkling of brown sugar and toasted pecans and bake until the waffles are golden about 3 to 5 minutes. Serve the waffles hot with butter plus warm maple syrup, a bit of brown sugar and more toasted pecans.
