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.
1¼ cups packed brown sugar
1 teaspoon ground cinnamon
1 cup whole pecans, toasted
2 tablespoons real maple syrup
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)
- 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.
- 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.
- 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.