Brown Sugar Pecan Waffles
Steaming and fragrant, thick fluffy waffles layered with egg whites, laced with dark brown sugar and studded with toasted pecans – most definitely brunch goals!
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.