The first bite sent me over the edge, and before I knew it I wolfed this baby down in less than five minutes with zero shame. These are incredible, and I’m not even kidding…
This is by far my favorite waffle recipe — ever. They’re a lot less fussy than the yeast waffles I made with my fried chicken a while back, so you absolutely have to make these. They’re too easy not to make, and too damn delicious not to eat. Your significant other will thank you in so many wonderful ways lol 😉
The texture of the waffle itself is glorious — moist, fluffy, crisp and tender, all while being light and almost kinda custardy…almost. They’re absolutely delicious soaked with the buttery maple syrup and toasted pecans and the spiced bourbon whipped cream. Heaven in your mouth, indeed. Don’t take my word for it, just make this immediately and thank me later.
I actually didn’t add the pecans to my waffle batter, instead I sprinkled them on top later — however, if you want to add them to the batter please do. They’ll be delicious! I just didn’t have enough on hand to put them in the batter, in the syrup and then garnish on top later lol. I know, I know. You can use a regular waffle iron, I used a belgian iron — it’s the only one I have lol. These will make about 4 to 6 belgian waffles, but if you’re using a regular waffle iron, you may get more out of this recipe. You can halve it to make less.
All the dry ingredients mixed together
Eggs, vanilla, milk, and oil in the blender
beat it up
for about 20 seconds until it’s nice and frothy like this
then combine with the dry and mix gently with a whisk or large fork, just until combined
for the whipped cream: heavy cream, bourbon, vanilla and sugar
whipped up nicely, then add a dash of cinnamon and nutmeg
Stir those last 2 ingredients by hand with a spoon so that you don’t risk over-whipping the cream
all done 🙂
maple syrup, brown sugar, butter in the pool
bring it to a gentle simmer and DO NOT step away because it will spill over if left alone.
simmer this for about 3 to 5 minutes, then stir in your pecans (or not lol)
put it together and watch your life change
so damn good..I went a little overboard w/ the whipped cream though lol
Oh sweet Lord…
- 2 large eggs
- 2 cups milk
- 1 tsp vanilla extract
- ⅓ cup canola or vegetable oil
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- ½ cup chopped pecans
- 1 cup real maple syrup (grade A)
- 1 tbsp packed light brown sugar
- 3 tbsp butter
- ¼ cup roughly chopped toasted pecans
- 1 cup cold heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 to 3 tsp bourbon
- dash of cinnamon and nutmeg
- In a blender, beat the eggs, milk, vanilla and oil until frothy.
- In a large bowl, stir all of the dry ingredients together until well mixed. Make a well in the center of the dry ingredients, pour the wet mixture into the well, then stir just until the mix is moistened. Avoid over-mixing. Gently fold in the chopped pecans.
- Spray your waffle iron with nonstick spray, and spoon batter onto a hot waffle maker and cook until golden brown.
- Serve with a pat of butter, the butter pecan maple syrup and the spiced bourbon whipped cream.
- In a small saucepan over medium high heat, bring all ingredients, except the pecans, to a steady simmer then reduce the heat to medium low and allow to cook an additional 3 to 5 minutes. Stir in the toasted pecans at the end. Remove from heat and serve on top of your waffles.
- In a stand mixer, or with an electric hand-mixer, combine the heavy cream, sugar, vanilla, and bourbon in a bowl except the cinnamon and nutmeg and whip until soft peaks form, about 3 to 5 minutes. Don't over-mix or it'll turn into butter.
- Once it's ready, sprinkle a tiny bit of cinnamon and nutmeg and stir by hand to incorporate. Serve on top of your waffles.
- This can be made a day or two in advance.