Hamdi Saidani This Pioneer Woman Cinnamon Pecan Yeasted Waffles Recipe is a crispy and fluffy recipe, which is made with active dry yeast and crunchy pecans. It’s the perfect make-ahead breakfast, ready in about 25 minutes of active time.
Pioneer Woman Cinnamon Pecan Yeasted Waffles Recipe 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
How To Make Pioneer Woman Cinnamon Pecan Yeasted Waffles
- Activate the yeast: In a small saucepan, gently warm the milk over low heat until it reaches 100-110°F. Remove from the heat, pour into a large bowl, and sprinkle the yeast over the top. Stir gently and let it sit for about 5 minutes, until the yeast is foamy.
- Mix the batter: To the yeast mixture, gently whisk in the melted butter, vanilla, brown sugar, and salt. Whisk in the flour and cinnamon until just combined. The batter will be thick.
- Chill the batter overnight: Cover the bowl with plastic wrap and place it in the refrigerator to rest and ferment overnight.
- Finish the batter: In the morning, remove the batter from the refrigerator and let it sit on the counter at room temperature for 30 minutes. Whisk in the eggs and the chopped pecans until they are just incorporated.
- Cook the waffles: Preheat your Belgian waffle iron to medium heat. Brush the iron lightly with melted butter. Add about 1 cup of batter to the iron (or the amount recommended by your manufacturer) and cook for 4 to 5 minutes, until the waffle is golden brown and crispy.
- Serve: Repeat with the remaining batter, brushing the iron with butter between each waffle. Serve the waffles hot, topped with maple syrup and candied pecans.
Recipe Tips
- Why use a yeast batter for waffles? The overnight fermentation of the yeast develops a complex, slightly tangy flavor that you can’t get from a regular waffle recipe. It also creates a waffle that is incredibly light and airy on the inside with a uniquely crisp exterior.
- Is the overnight rest necessary? Yes, for the best results, the overnight rest is crucial. This is what allows the yeast to work its magic on both the flavor and the texture of the waffles.
- How do I keep the waffles warm and crispy? To serve a crowd, place a wire cooling rack on a baking sheet and put it in a 200°F oven. As you finish each waffle, place it on the rack in a single layer. This will keep them warm and prevent them from getting soggy.
- Can I use a different kind of nut? Absolutely. Toasted chopped walnuts would be a fantastic substitute for the pecans in this recipe.
What To Serve With Cinnamon Pecan Yeasted Waffles
These waffles are a decadent breakfast treat. While maple syrup is a classic, they are also delicious with:
- A pat of salted butter
- A dollop of whipped cream
- A side of fresh fruit, like sliced bananas or berries
- A dusting of powdered sugar
How To Store Cinnamon Pecan Yeasted Waffles
Refrigerate: Store leftover cooked waffles in an airtight container or zip-top bag in the refrigerator for up to 3 days. Freeze: These waffles freeze exceptionally well. Let them cool completely, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag. They can be frozen for up to 3 months. Reheat directly from frozen in a toaster or toaster oven until crisp.
Pioneer Woman Cinnamon Pecan Yeasted Waffles Nutrition Facts
- Calories: 480kcal
- Carbohydrates: 55g
- Protein: 10g
- Fat: 25g
- Saturated Fat: 10g
- Sodium: 350mg
- Fiber: 4g
- Sugar: 15g
Nutrition information is estimated per waffle and may vary based on specific ingredients and portion sizes.
FAQs
Why didn’t my yeast get foamy?
This usually means the yeast was old or the milk was too hot. The milk should feel just comfortably warm to the touch. If it’s too hot, it will kill the yeast. Always check the expiration date on your yeast packet.
Can I use a standard (non-Belgian) waffle iron?
Yes, you can. You will use less batter for each waffle, and the cooking time will likely be shorter. Follow the manufacturer’s instructions for your specific waffle iron.
My waffles are sticking to the iron. What should I do?
Ensure your waffle iron is well-seasoned and that you are brushing it lightly with melted butter or oil before cooking each waffle, even if it’s a nonstick model.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cinnamon Rolls
- Pioneer Woman Cinnamon Toast Recipe
- Pioneer Woman Cinnamon Roll Casserole Recipe
Pioneer Woman Cinnamon Pecan Yeasted Waffles Recipe
Description
Incredibly light and crispy overnight yeasted waffles, filled with warm cinnamon and crunchy pecans for the ultimate special occasion breakfast.
Ingredients
Instructions
- Warm the milk to 100-110°F, then stir in the yeast and let it sit for 5 minutes until foamy.
- In a large bowl, whisk the yeast mixture with the melted butter, vanilla, brown sugar, and salt.
- Whisk in the flour and cinnamon until just combined.
- Cover the bowl and refrigerate the batter overnight.
- In the morning, let the batter sit at room temperature for 30 minutes, then whisk in the eggs and pecans.
- Cook the waffles in a preheated and greased Belgian waffle iron for 4-5 minutes each, until golden and crispy.
- Serve immediately with maple syrup and more pecans.
Notes
- u003cliu003eThe overnight rest in the refrigerator is essential for developing the flavor and texture of these waffles; do not skip it.u003c/liu003eu003cliu003eThis batter is much thicker than a typical pancake or waffle batter.u003c/liu003eu003cliu003eThese waffles are perfect for freezing. Reheat them in a toaster for a quick and delicious breakfast.u003c/liu003eu003cliu003eFor the best results, use active dry yeast and make sure your milk is at the correct temperature.u003c/liu003e
