Easy Brown Sugar Pecan Buttermilk Waffles

Home » Easy Brown Sugar Pecan Buttermilk Waffles

ByMaria August 15, 2025August 15, 2025

Easy Brown Sugar Pecan Buttermilk Waffles? They’re basically my bribe to myself to get out of bed. They’re fluffy, crispy, and have this caramelly, nutty thing going on that just screams “weekend.” Trust me, even if you’re usually a cereal-from-the-box person, these are worth dirtying the waffle iron for.

Let me tell you, these waffles are a HUGE hit in my house! My husband, Mark, used to be a plain toast kinda guy (I know, right?), but now he practically begs for these on Saturday mornings. And my little rugrats (bless their messy little hearts) actually SIT STILL while eating them! I even caught my youngest trying to lick the waffle iron once. That’s how good they are, people. One time, I accidentally used salted butter instead of unsalted (oops!) and thought I’d ruined everything. But honestly? They were still amazing! A little salty-sweet kick never hurt anyone, right? These waffles are now a staple, and our Saturdays would not be the same without them.

Why You’ll Love This Easy Brown Sugar Pecan Buttermilk Waffles

They make your kitchen smell like a freakin’ bakery. Seriously, prepare for the compliments.
Buttermilk. Enough said. Fluffy is an understatement.
Pecans. Because everything is better with nuts, obviously. (Unless you’re allergic, then skip ’em!)
They’re surprisingly easy. I mean, I can make them before my second cup of coffee, so that’s saying something.
They’re perfect for a lazy weekend breakfast or brunch.

How to Make It

Alright, let’s get down to business. First things first, grab a big bowl – the biggest one you’ve got. We’re gonna whisk together the flour, brown sugar (the darker, the better, in my opinion!), baking powder, baking soda, and a pinch of salt. Don’t skip the salt! It brings out the sweetness.

In another bowl (because who doesn’t love doing dishes, am I right?), whisk together the buttermilk, melted butter (make sure it’s cooled a bit so you don’t cook the eggs!), egg, and vanilla extract. Now, pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix! Lumps are your friends here. Fold in those pecans. Now, preheat your waffle iron (I like mine on medium-high) and grease it. Pour the batter onto the hot waffle iron and cook until golden brown and crispy. The time will vary depending on your waffle iron, so keep an eye on it. Serve immediately with your favorite toppings – maple syrup, whipped cream, fruit… go wild!

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Ingredient Notes

All-Purpose Flour: The base. Don’t be tempted to use cake flour unless you want super delicate waffles (not necessarily a bad thing, just different!).
Brown Sugar: This is what gives them that amazing caramel-y flavor. Dark brown sugar is my go-to, but light brown works too. Just don’t use granulated sugar!
Baking Powder & Baking Soda: The dynamic duo that makes these waffles rise to fluffy perfection. Don’t skip either!
Buttermilk: The secret ingredient! It adds tanginess and helps create a super tender crumb. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes. Works in a pinch!
Melted Butter: Because butter makes everything better, duh. Make sure it’s cooled slightly before adding it to the buttermilk so you don’t accidentally cook the egg. I’ve done it. Not pretty.
Egg: Binds everything together. Use a large egg for best results.
Vanilla Extract: Adds a touch of warmth and flavor. You could also use almond extract if you’re feeling fancy.
Pecans: Adds the perfect crunch! Toasting them beforehand brings out even more flavor. I usually skip it if I’m feeling lazy though. Don’t tell anyone.

Recipe Steps:

Whisk together flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk buttermilk, melted butter, egg, and vanilla extract.
Pour wet ingredients into dry ingredients; stir gently until just combined.
Fold in pecans.
Preheat and grease waffle iron.
Pour batter onto hot waffle iron and cook until golden brown.
Serve immediately.

What to Serve It With

Okay, so the obvious answer is maple syrup. But don’t stop there! Whipped cream is always a good idea. Fresh berries? YES. Chocolate chips? If you’re feeling extra decadent. And if you REALLY want to take things to the next level, try a scoop of vanilla ice cream. Don’t judge me, I do this.

Tips & Mistakes

Don’t overmix the batter! Lumps are okay! Overmixing will result in tough waffles.
Make sure your waffle iron is hot before you start cooking.
Don’t overcrowd the waffle iron. Pour in just enough batter to cover the surface.
If your waffles are sticking, try greasing the waffle iron more thoroughly.
Accidentally added too much baking powder? Don’t worry, it happens! Just add a little extra buttermilk to balance it out.
I once tried to use coconut oil instead of butter because I was “being healthy.” Don’t do it. Just… don’t.

Storage Tips

Okay, so, if you have leftover waffles (which is rare in my house), let them cool completely and then store them in an airtight container in the fridge. They’ll keep for a couple of days. You can also freeze them! Just wrap them individually in plastic wrap and then put them in a freezer bag. They’ll last for a couple of months. To reheat, just pop them in the toaster or oven until they’re warm and crispy. And listen, don’t let anyone shame you for eating a cold waffle straight from the fridge. It’s a judgement-free zone here.

Variations and Substitutions

No pecans? Use walnuts, almonds, or any other nut you like! Or just skip them altogether.
Out of buttermilk? Like I said before, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk.
Want to make them chocolate chip waffles? Fold in some chocolate chips into the batter.
Trying to be healthy? (I admire your willpower!) Use whole wheat flour instead of all-purpose flour. I’ve done it, and they’re still pretty good! Not AS good, but still good.
I once tried adding cinnamon. It tasted like Christmas in July. It’s an experience.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the all-purpose flour for a gluten-free blend. I usually use Bob’s Red Mill. Still tastes bomb.

Do I have to toast the pecans first?

Nah, you don’t HAVE to, but it definitely brings out their flavor. If you’re short on time, though, don’t sweat it.

Can I use regular milk instead of buttermilk?

You *can*, but the waffles won’t be as fluffy or tangy. Buttermilk is the secret weapon here! But if you’re desperate, go for it.

How sweet is this? Can I tone it down a bit?

They’re definitely sweet, but not cloyingly so. If you want to tone it down, reduce the amount of brown sugar slightly. I wouldn’t cut it by more than a tablespoon or two, though.

What if I don’t have vanilla extract?

It’s okay! Just skip it. The waffles will still be delicious. You could also try substituting almond extract for a different flavor.

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