Southern Pecan Waffles
Mississippi's pecan orchards inspire this decadent Delta-style breakfast. Crispy Belgian waffles studded with toasted pecans, topped with more pecans, and drizzled with homemade praline syrup. It's like pecan pie for breakfast, and we're not sorry about it.
Equipment Needed
Instructions
Toast the pecans: Spread chopped pecans on a baking sheet and toast at 350°F for 5-7 minutes until fragrant and slightly darkened. Watch carefully - they can burn quickly. Let cool.
Make the praline syrup: In a saucepan, combine brown sugar, butter, and cream. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 3-4 minutes until slightly thickened.
Finish the syrup: Remove from heat and stir in pecan halves, vanilla, and salt. Keep warm over very low heat. The syrup will continue to thicken as it sits.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in the toasted chopped pecans.
Combine wet ingredients: In another bowl, whisk egg yolks with buttermilk and melted butter until combined.
Whip the egg whites: In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. This creates lighter, crispier waffles.
Combine the batter: Pour wet ingredients into dry and stir until just combined. Gently fold in whipped egg whites - don't overmix; some streaks of white are fine.
Cook the waffles: Preheat waffle iron and grease lightly. Pour batter according to your iron's capacity. Cook until golden brown and crispy, about 4-5 minutes.
Serve Mississippi-style: Place hot waffles on plates. Top with additional pecan halves, a pat of butter, and drizzle generously with warm praline syrup. Add whipped cream if desired.
💡 Pro Tips & Variations
- Mississippi pecans: The state is a major pecan producer. Look for fresh Delta pecans in fall for the best flavor.
- Egg white magic: Folding in beaten egg whites creates an incredibly light waffle with crispy edges. Don't skip this step!
- Praline perfection: The praline syrup is essentially a pourable praline candy. Don't let it boil too long or it will crystallize when cool.
- Keep waffles crispy: Place finished waffles directly on oven rack (not a sheet pan) in a 200°F oven to stay crispy while you cook the rest.
- Buttermilk substitute: In a pinch, add 1 tablespoon vinegar to regular milk and let sit 5 minutes.
- Double the syrup: This praline syrup is so good, you'll want extra. It keeps refrigerated for a week - just reheat gently.