Cinnamon-Pecan Yeasted Waffles

Name: Cinnamon-Pecan Yeasted Waffles
Prep time: 5 min
Total time: 9 h
Yield: 4 - 6 serving(s)
Ingredients: 2 c. whole milk; 2 1/4 tsp. active dry yeast; 1/2 c. unsalted butter, melted and cooled slightly; 1 tsp. vanilla; 1/4 c. light brown sugar; 1 tsp. kosher salt; 2 1/2 c. all-purpose flour; 1 tbsp. cinnamon; 2 large eggs; 1 c. pecans, chopped; Candied pecans, for serving; Maple syrup

Make them overnight and they're ready in the morning!

By Carrie Marie SawyerPublished: Nov 28, 2022

1 Rating

Jump to recipe

the pioneer woman's cinnamon pecan yeasted waffle recipe

Caitlin Bensel

Yields:

4 - 6 serving(s)

Prep Time:

5 mins

Total Time:

9 hrs

Calling all waffle lovers, this is the holiday breakfast for you! Joining exciting seasonal breakfast recipes like pumpkin pancakes and cinnamon roll monkey bread, these yeasted waffles are fluffy, crispy, and studded with pecans. And the best part? This is a make-ahead batter that will make breakfast easy and stress-free! Simply mix up the batter and toss it in the fridge to rise overnight. Top them with plenty of maple syrup and crunchy candied pecans for a special touch.

Are waffle batter and pancake batter the same thing?

While both batters use a similar ingredient base, they use different ratios. Waffle batter has more butter and sugar to create caramelization, providing the classic golden brown color. This waffle recipe is unique as it uses yeast as its leavening agent, rather than baking powder or soda.

What is the difference between Belgian and classic waffle irons?

Belgian waffle irons typically have larger squares and deeper pockets than the classic waffle maker. A Belgian waffle iron is great for a yeasted batter as there is more room for the batter to rise, creating a fluffy interior and crispy outside. If you only have a classic waffle iron, it will work just fine. Use about 1/2 cup of batter and cook for 3 to 5 minutes or until golden brown.

Advertisement - Continue Reading Below

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

Directions

1. Step 1Heat the milk in a small saucepan over low heat to about 100 to 110°, about 3 minutes. Remove from the heat and add the yeast. Stir gently with a fork to dissolve. Allow the yeast mixture to sit for about five minutes, until foamy.
2. Step 2Gently whisk to combine the melted butter, vanilla, brown sugar, salt, and yeast mixture in a medium bowl. Whisk in the flour and cinnamon. Cover and let rest in the refrigerator overnight.
3. Step 3In the morning, let the batter sit on the counter at room temperature for 30 minutes. Whisk in the eggs and pecans.
4. Step 4Heat a 8-inch Belgian waffle iron and brush lightly with melted butter. Add 1 cup of batter to the iron and cook 4 to 5 minutes on medium heat or until golden and crispy. Repeat with all of the remaining batter.