Pecan Waffles

Preparation info

  • Difficulty


  • Yield: up to


    waffles, depending on the size of the waffle iron.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • cups flour
  • Salt to taste, if desired
  • 2 teaspoons baking powder
  • 2 whole eggs
  • 1 cup plus 6 tablespoons milk
  • 4 tablespoons butter, melted
  • ½ cup finely ground pecans
  • 2 egg whites, stiffly beaten


  1. Sift together the flour, salt, and baking powder.
  2. Beat the whole eggs and gradually beat in the milk and butter. 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 cups.
  3. Pour the mixture, an appropriate amount at a time, on the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer’s instructions.