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Fluffy Waffles with Pecan Praline topping
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Homemade Fluffy Waffles with Pecan Praline Topping

Homemade Fluffy Waffles are made with an easy yeast batter to produce a Belgium waffle that's crispy on the outside yet tender on the inside.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Belgium Waffle Maker, Belgium Waffles, breakfast, Homemade Waffles, Maple Syrup, Pecan Praline Topping, whipped cream
Servings: 6 Belgium Style Waffles
Calories: 612kcal
Author: Lois

Equipment

Ingredients

For the Waffles:

  • 1 package active dry yeast
  • ½ cup warm water - 110 to 115 degrees
  • 1 teaspoon sugar
  • 2 cups warm whole milk - 110 to 115 degrees
  • ½ cup melted butter
  • 2 eggs
  • 2 ¾ cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda

For the Pecan Praline Topping:

  • 2 tablespoon butter
  • 1 cup chopped pecans
  • ¼ cup brown sugar
  • 2 tablespoon water
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Instructions

Prepare the Batter:

  • In a small bowl, dissolve the yeast in warm water.
  • Add sugar and cover the bowl with a plate and let sit for about 5 minutes or until the yeast starts to foam.
  • In a separate larger bowl add the milk, butter and eggs and mix well.
  • Add the yeast mixture to the milk, butter and eggs.
  • Combine the flour and salt in another bowl.
  • Gently stir the flour and salt mixture into the milk/yeast mixture.
  • Cover and refrigerate overnight.

In the Morning:

  • Remove the bowl from the refrigerator and uncover.
  • Stir in the ½ teaspoon baking soda and combine well.
  • The batter will be stiff.

How to Bake the Waffles:

  • Add 1 cup of batter to a preheated Belgium waffle iron.
  • Bake for 5 minutes before gently removing and placing on a baking rack to cool slightly before enjoying with butter and syrup.

How to Make the Pecan Praline Topping:

  • in a small saucepan, melt the butter and add in the pecans, stirring gently for a few minutes.
  • Add the brown sugar, cinnamon and water.
  • Cook until the brown sugar has completely dissolved.
  • Keep warm until the waffles are ready to be served.

Notes

This recipe will make 6 Belgium waffles so you might have leftovers. Don't worry, you can freeze the waffles to use at another time. 
  • Line a baking sheet with parchment paper. 
  • Lay the uneaten waffles on top of the parchment paper in a single layer with a little space in between each waffle. 
  • Place the baking sheet in the freezer for about 45 minutes or until the waffles are frozen solid. 
  • Remove the waffles from the baking sheet and place inside a freezer safe plastic bag. 
  • Label the bags with the date and place in the freezer for up to three months. 
  • To enjoy at another time, just remove the number of waffles from the freezer and reheat in the oven until warmed through.

Nutrition

Serving: 1g | Calories: 612kcal | Carbohydrates: 59g | Protein: 13g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1095mg | Fiber: 4g | Sugar: 13g