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Steps to Make It. Gather the ingredients. Preheat electric waffle iron . Combine the eggs, milk, and vegetable oil in a large mixing bowl. Beat until well mixed and smooth. Beat in flour, baking powder, sugar, and salt. Add more milk, if necessary to make a batter that will spread easily.


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Instructions. Make the syrup. In a large saucepan over medium-high heat, melt the butter and brown sugar together. Once melted, pour in the whole milk and maple syrup. Cook, stirring often for 10-12 minutes until thickened. Remove from the heat, stir in vanilla, and allow the mixture to cool. Make the waffles.


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Pecan Praline Sauce. 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.


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In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl whisk together the sugar, eggs, vanilla, buttermilk, milk and melted butter. Add the dry ingredients to the wet indredients and whisk until completely combined. Add the pecans to the batter. Turn on the waffle iron and spray it with coooking spray.


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Add to dry ingredients; stir just until moistened. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter and pecans.


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Transfer to a bowl and add the minced pecans and mix together. Store in refrigerator until ready for use. In a medium bowl, whisk together the buttermilk, coconut oil, vanilla extract, almond extract, ground flax seeds and syrup. Make sure to whisk vigorously for a couple minutes. Let mixture sit for at least 5 minutes.


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For the Butter Pecan Maple Syrup: 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.


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Pre-heat the waffle iron and be sure to consult the instruction manual for best results. Scoop 1/4 of the batter into the hot iron to just cover the surface. Close the iron and cook the batter for 4-5 minutes. It should puff up and become completely golden. While it cooks, make the cinnamon honey butter.


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In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup batter over pecans and bake according to manufacturer's directions until golden brown.


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FOR THE WAFFLES: In a bowl, combine both flours, baking powder, sugar and salt. In a separate bowl, whisk eggs, and milk, butter, vanilla and almond extract together. Add dry ingredients and mix together until incorporated. (do not over mix) Add chopped pecans and fold into batter.


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Reduce the oven temperature to 200 degrees F. Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until.


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Melt butter in a skillet over medium heat. Stir in brown sugar, cinnamon and optional nutmeg. Cook about 2-3 minutes, until bubbles form and it begins to take on a melted caramel consistency.


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In a small bowl, whisk or beat egg whites until soft peaks form and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside. In another medium bowl, whisk the eggs and dark brown sugar together, then gradually whisk in the buttermilk and vanilla. Lastly, whisk the melted butter in.


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Add the flour mixture and beat with a wire whisk until smooth. Add the pecans. Beat until thoroughly blended. Fold in the egg whites. There should be about four and one-quarter cups. Step 3. Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron.


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Add milk, egg and Browned Butter-pecan mixture. Stir until large clumps of batter disappear. If batter seems too thick, add additional milk one tablespoon at a time to reach desired thickness. Let batter stand 4 to 5 minutes before cooking. Pour batter into lightly greased waffle iron. Bake until steam stops or as directed by waffle iron.