Pioneer Woman Cinnamon Pecan Waffles

Pioneer Woman Cinnamon Pecan Waffles is made with whole milk, active dry yeast, unsalted butter, vanilla, light brown sugar, kosher salt, all-purpose flour, cinnamon, eggs, and pecans.

This delicious Cinnamon waffle recipe creates a tasty breakfast that takes about 8 hours to prepare (with overnight rest) and can serve up to 4 people.

Ingredients Needed:

• 2 cups whole milk
• 2 1/4 tsp active dry yeast
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 tsp vanilla
• 1/4 cup light brown sugar
• 1 tsp kosher salt
• 2 1/2 cups all-purpose flour
• 1 tbsp cinnamon
• 2 large eggs
• 1 cup pecans, chopped
• Candied pecans, for serving
• Maple syrup

How To Make Cinnamon Pecan Waffles:

1. Heat milk and activate yeast: Heat the milk in a small saucepan over low heat to about 100-110°F (around 3 minutes). Remove from heat and add the yeast. Stir gently and let it sit for about 5 minutes until foamy.
2. Prepare the batter: In a medium bowl, whisk the melted butter, vanilla, brown sugar, salt, and yeast mixture. Then, whisk in the flour and cinnamon. Cover and let the batter rest in the fridge overnight.
3. Bring the batter to room temperature: The next morning, let the batter sit at room temperature for 30 minutes. Whisk in the eggs and chopped pecans.
4. Cook the waffles: Preheat a Belgian waffle iron and lightly brush with melted butter. Pour 1 cup of batter into the iron and cook for 4-5 minutes, until golden and crispy. Repeat with the rest of the batter.
5. Serving suggestion: Top the waffles with candied pecans and drizzle with maple syrup.

Recipe Tips

• Make sure the milk is warm, not too hot. If it’s too hot, it can kill the yeast, and the waffles won’t rise properly.
• Let the batter rest overnight in the fridge. This resting time gives the waffles a light and fluffy texture.
• Whisk the eggs into the batter only after it reaches room temperature to ensure even mixing and a smooth batter.
• Brush the waffle iron with melted butter for a crispy outer layer and easy waffle removal.
• Don’t overfill the waffle iron. Use 1 cup of batter per waffle to prevent spilling and ensure even cooking.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the waffles cool completely, then store them in an airtight container in the fridge for up to 3 days.

Freezing: Place the waffles in a single layer on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag and store them for up to 2 months.

Reheating: Reheat the waffles in a toaster or oven at 350°F until warm and crispy.

Nutrition Facts

• Calories: 1106
• Total Fat: 34.9g
• Saturated Fat: 9.8g
• Carbohydrates: 165.1g
• Dietary Fiber: 9.1g
• Sugar: 10.5g
• Protein: 33.3g
• Cholesterol: 214.4mg
• Sodium: 606.9mg

Try More Pioneer Woman Recipes:

• Pumpkin Cinnamon Rolls
• Apple Cinnamon Swirl Loaf
• Caramel Apple Cinnamon Rolls

Pioneer Woman Cinnamon Pecan Waffles

Author: Mohamed Shili Cooking Method:Waffle iron Cuisine:American Courses:Breakfast Recipe Keys: C Cinnamon Pecan Waffles

Difficulty:BeginnerPrep time: 15 minutesCook time: 5 minutesRest time:7 hours 5 minutesTotal time:8 hours Servings:4 servingsCalories:1106 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Cinnamon Pecan Waffles is made with whole milk, active dry yeast, unsalted butter, vanilla, light brown sugar, kosher salt, all-purpose flour, cinnamon, eggs, and pecans.
This delicious Cinnamon waffle recipe creates a tasty breakfast that takes about 8 hours to prepare (with overnight rest) and can serve up to 4 people.

Ingredients

• 2 cups whole milk
• 2 1/4 tsp active dry yeast
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 tsp vanilla
• 1/4 cup light brown sugar
• 1 tsp kosher salt
• 2 1/2 cups all-purpose flour
• 1 tbsp cinnamon
• 2 large eggs
• 1 cup pecans, chopped
• Candied pecans, for serving
• Maple syrup

Instructions

1. Heat milk and activate yeast: Heat the milk in a small saucepan over low heat to about 100-110°F (around 3 minutes). Remove from heat and add the yeast. Stir gently and let it sit for about 5 minutes until foamy.
2. Prepare the batter: In a medium bowl, whisk the melted butter, vanilla, brown sugar, salt, and yeast mixture. Then, whisk in the flour and cinnamon. Cover and let the batter rest in the fridge overnight.
3. Bring the batter to room temperature: The next morning, let the batter sit at room temperature for 30 minutes. Whisk in the eggs and chopped pecans.
4. Cook the waffles: Preheat a Belgian waffle iron and lightly brush with melted butter. Pour 1 cup of batter into the iron and cook for 4-5 minutes, until golden and crispy. Repeat with the rest of the batter.
5. Serving suggestion: Top the waffles with candied pecans and drizzle with maple syrup.

Notes

• Make sure the milk is warm, not too hot. If it’s too hot, it can kill the yeast, and the waffles won’t rise properly.
• Let the batter rest overnight in the fridge. This resting time gives the waffles a light and fluffy texture.
• Whisk the eggs into the batter only after it reaches room temperature to ensure even mixing and a smooth batter.
• Brush the waffle iron with melted butter for a crispy outer layer and easy waffle removal.
• Don’t overfill the waffle iron. Use 1 cup of batter per waffle to prevent spilling and ensure even cooking.

Keywords:Pioneer Woman Cinnamon Pecan Waffles