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Irresistible Apple Pecan Waffles Recipe in 20 Minutes Recipe

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4.4 from 17 reviews

Enjoy a delicious breakfast with these Irresistible Apple Pecan Waffles, featuring a perfect blend of warm cinnamon, sweet apples, and crunchy pecans. Ready in just 20 minutes, these waffles are fluffy, flavorful, and perfect for a cozy morning treat.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients

  • 1 egg
  • 3/4 cup milk
  • 2 tbsp melted butter

Add-ins

  • 1/2 cup diced apples
  • 1/4 cup chopped pecans

Instructions

  1. Preheat Waffle Iron: Preheat your waffle iron according to manufacturer’s instructions to ensure it’s hot and ready for cooking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, sugar, baking powder, salt, and cinnamon. Stir well to evenly distribute all the ingredients.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter until smooth and well combined.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the waffles light and fluffy.
  5. Add Apples and Pecans: Fold in the diced apples and chopped pecans carefully to incorporate them evenly into the batter.
  6. Cook Waffles: Pour the batter onto the preheated waffle iron and cook until the waffles are golden brown and crisp, about 4-5 minutes depending on your waffle iron.
  7. Serve Warm: Remove the waffles carefully and serve immediately with your favorite maple syrup or toppings.

Notes

  • Use tart apples like Granny Smith for a nice balance of sweet and tart flavor.
  • Chop pecans finely if you prefer smaller nut pieces throughout the waffles.
  • Do not overmix the batter to prevent dense waffles; lumps are okay.
  • Ensure the waffle iron is fully preheated to avoid sticking and ensure crispiness.
  • Leftover waffles can be reheated in a toaster or oven to maintain crisp texture.