These irresistible Easy Pecan Waffles with Pecan Praline Sauce can be featured on the brunch menu or as a dessert with vanilla ice cream!
This is a sponsored post on behalf of Diamond of California Nuts. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Get ready friends, because our Easter brunch just got a whole lot better!
Guys. These pecan waffles. This pecan praline sauce. I’m obsessed.
I’ve gotta come clean though. I’m sort of ashamed of myself. Sort of.
I forget what day it was. It’s all a blur. I’m sure my husband Tom was out working hard to provide for the family. You know, the usual.
I was home alone. I made these Easy Pecan Waffles with Pecan Praline Sauce. The smell of the toasting pecans alone was overcoming me. I knew it was gonna be a good day.
In my defense, they were my favorite pecans from my friends at Diamond of California Nuts. I have no self control when it comes to their pecans. They not only taste amazing, they’ve got protein and fiber, and are an excellent source of vitamin B6, zinc and iron. At my age, I need this stuff. Bad.
This recipe makes about six servings. Or in my case, one. Whoops.
I may have thoroughly enjoyed one fluffy, toasty pecan waffle right from the waffle iron, topped with the warm, rich praline sauce. Breakfast game changer here folks.
Then, without regret I might add, I may have preceded to place the cooled waffles in a freezer bag and carefully hide them in my freezer where I knew no one would ever find them.
He never found the pecan praline sauce either.
Sorry Tom. Sometimes sharing is overrated.
These waffles are not only a breakfast game changer, try topping them with ice cream, and then smothering them with the pecan praline sauce. It will become a favorite dessert, I promise! Enjoy!
If you’re looking for additional brunch recipes for Easter, check out my Blueberry Croissant Bread Pudding with Blueberry Sauce, my Cinnamon Raisin Rolls and my Sausage, Red Pepper and Onion Egg Bake.
- 4 Tbsp. butter, unsalted
- 1 cup pecans, chopped
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 4 Tbsp. maple syrup
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- 1/2 cup pecan halves
- 1 3/4 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 3 large eggs
- 1/2 tsp. vanilla extract
- 8 Tbsp. (one stick) unsalted butter, melted
In a medium saucepan, melt butter over medium heat. Add pecans and cook, stirring often until fragrant, about 4 minutes. Add both sugars, maple syrup and heavy cream, stirring until well combined. Cook for 7-8 minutes until thickened. Remove from heat and stir in vanilla.
Preheat oven to 350 degrees. Spread 1/2 cup pecans on a baking sheet, and toast in oven for 5-7 minutes until fragrant. When cooled, finely chop. Set aside. Lower oven temperature to 250 degrees.
Preheat waffle iron. In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Set aside.
In a small bowl, whisk together milk, eggs, vanilla and butter. Add wet ingredients to dry ingredients until just combined. Do not over mix. Add pecans. It's ok to have a few lumps.
Spray iron with non-stick cooking spray. Fill iron according to manufacturer's instructions. Cook until golden brown. Transfer finished waffles to oven and place directly on oven rack to keep warm until finished with all the batter. Serve topped with warm pecan praline sauce.