Gluten-Free Sticky Bun Waffles with Toasted Pecan Brown Sugar Syrup

My kids are more pancake than waffle lovers—until recently, that is. We’ve been mixing up waffle batters full of ingredients like fruit, nutella (my dairy-free version) and nut butters. But somehow, we keep coming back to these more plain brown sugar waffles that are featured in the latest issue of my gluten-free magazine, Easy Eats. (Don’t miss our amazing Girl Scout cookie knockoff recipes!)

My kids may have taught me that sometimes simpler can be better. If you’re more like me, you’ll want to top off these waffles with my sticky bun-flavored toasted pecan brown sugar syrup. Just don’t be surprised if you find yourself licking your fingers.

Gluten-Free, Dairy-Free Sticky Bun Waffles with Toasted Pecan Brown Sugar Syrup

Prep Time: 5 minutes

Cook Time: 4 minutes

Yield: 4


1¼ cups packed brown sugar

1 teaspoon ground cinnamon

1 cup whole pecans, toasted

2 tablespoons real maple syrup

1¾ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

2 eggs, at room temperature, lightly beaten

¼ cup vegetable oil

1 tablespoon pure vanilla extract

1¼ cups milk or nondairy milk

Whipped cream, for serving (optional)


  1. In a medium saucepan, bring 1 cup of the brown sugar, the cinnamon, pecans, maple syrup and 1 cup water to a boil over high heat, stirring occasionally. Reduce until thickened, about 10 minutes; keep warm.
  2. Preheat a waffle iron to medium-high. In a large bowl, whisk together the flour blend, remaining ¼ cup brown sugar, baking powder and salt. In a small bowl, whisk together the eggs, oil, vanilla and milk; add to the flour blend mixture and stir until just combined.
  3. Grease the waffle iron with nonstick cooking spray. Pour a heaping 1/3 cup batter into each waffle iron square; close and cook until crisp, about 4 minutes. Repeat with the remaining batter. To serve, top the waffles with the pecan syrup and whipped cream, if using.


  1. I am shocked by how much sugar is in most of your recipes. Seems like people would be trading celiac problems in for diabetes. I purchased your cookbook and only found a couple recipes I could use.

    • Hi Gloria,

      Thanks for writing. Yes, my recipes are pretty similar in sugar quantities as classic gluten-full recipes. Guess that’s what happens when you’re born with a sweet tooth and own a bakery!

      There are great gluten-free and naturally sugar-free cookbook authors and bloggers out there. One of my favorites is Amy Green at Simply Sugar and Gluten Free and Brittany Angell at Real Sustenance. Here are their links:

      Hope that helps!

  2. This recipe marries two of my favorites beautifully! We have some friends coming over for brunch this weekend, and this will be on the menu!

  3. I was trying to pin some of your recipe pictures on Pinterest and it wasnt finding any pictures. Would love to PIN some of these!

  4. Hi Katy, thanks for writing!

    Hmmm….I’ve pinned pics from my blog on my Pinterest board:

    Not sure what’s going on there. I’m updating my blog design to make all of that stuff more intuitive. Hope that will help!

    Talk soon,

  5. Holy moly these were amazing!!!

  6. As with any business venture, it is of the utmost importance to do your research before deciding
    to go in the business of web hosting reseller packages. The web design on a web hosting providers website
    is a quick and easy indication of the quality of the provider.
    The laws have been changing and many portals that offer services are finding it harder and
    harder to get their word out there.