Pin this recipe
Buttermilk Pecan Waffles with Peaches
Buttermilk Pecan Waffles
with Peaches

Buttermilk Pecan Waffles with Peaches


Makes 4 waffles
  • 1 cup all-purpose flour*
  • 1 tablespoon sugar
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon butter, melted, plus more for serving
  • 1/4 cup chopped pecans, plus more for serving
  • 1 peach, diced, for serving
  • Maple syrup, for serving
Click for more
Gluten-Free Blue Cornmeal WafflesCrunchy Maple Pecan GranolaGluten-Free Pumpkin Spice WafflesBlueberry Streusel Coffee CakeTomato Breakfast CasseroleOrange Zest SconesAvocado + Ricotta ToastsBaby Kale SmoothieBanana Muffins with Sour CreamEnergy-Boosting Green SmoothieGluten-Free Almond Pancakes


Sample step.
Read More


This waffle batter tastes better when made the night before – which makes waffle-making the next morning a breeze! Wait and stir in the pecans right before cooking.

Whisk together the flour, sugar, baking powder, soda, sea salt, and cinnamon in a medium bowl. Measure out the buttermilk into a liquid measuring cup and add the egg; whisk together. Pour the buttermilk mixture into the dry ingredients; whisk until moistened. Add the butter and whisk until smooth.

Refrigerate the batter overnight (or for up to 2 days). When you’re ready to make the waffles, preheat a waffle iron. Stir in the pecans to the batter. (NOTE: My waffle iron makes thinner, crispier waffles, though I’m sure this recipe would be delicious in a Belgian waffle maker.)

Spray your waffle iron with nonstick cooking spray (or lightly brush with oil or butter) and add a heaping 1/3 cup of batter. Close the waffle iron and cook for about 3 minutes or until the green light comes on. I usually let it cook slightly longer than recommended because I like mine extra-crispy!

Serve the waffles with butter, maple syrup, chopped pecans, and peaches. (They are also really delicious with a dollop of Greek yogurt!)

*Feel free to add substitute half of the flour with whole wheat flour: so 1/2 cup all-purpose flour and 1/2 cup whole wheat flour. Or, if you’re gluten-free, substitute all of the flour with a GF flour mix.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity