Classic Buttermilk Waffles with Candied Pecans Recipe – Nutkrack

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RECIPE: Classic Nutkrack Buttermilk Weekend Waffles

What are the best kind of waffles? WEEKEND waffles! Like surprise-mom-with-breakfast-in-bed kind of waffles! Here's an easy classic waffle recipe that has that perfect golden crisp outside, tender inside, with the best-ever flavor of Nutkrack pecans inside AND out. You will love these, guaranteed. Freelance as needed with additional toppings, whipped cream, fruit — but honestly, we prefer them just like this: butter, syrup, and lots of golden Nutkrack pecans!

Close-up photo of waffle with pecans, butter, and syrup.


1-3/4 cups all-purpose flour

2 Tbsp granulated sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1-3/4 cups lowfat buttermilk

1/2 cup butter, melted and cooled to room temperature

2 large eggs

2 tsp vanilla extract

3/4 cup chopped Nutkrack pecans

1/2 cup additional whole Nutkrack pecans for topping



In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; set aside.

In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir to combine. Gently fold in the chopped Nutkrack pecans. Do not overmix.

Prepare your waffle iron as directed, then set it to preheat. (Do not be afraid to set the heat at a fairly high setting – your waffles will be crispy on the outside if you do!) Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately with butter and maple syrup, and top with additional Nutkrack pecans for an extra treat! Add whipped cream if you’re feeling fancy.

If you’re making multiple waffles ahead of time, place in a 300-degree F oven to keep warm. Leftover waffles can be stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat at 350 degrees F for approx. 5-8 minutes to serve.

 Prep time: 10 mins

Cook time: 20 mins

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