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Pecan Waffles and Pancakes

Categories: Breakfast

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This recipe can also be made into mason jars and given as gifts. Just omit the liquid ingredients and include the full recipe on the gift tag!


  • 1 3/4 c. all-purpose flour
  • 2 tsp Clabber Girl Baking Powder
  • 1/2 c. vegetable oil
  • 1/2 tsp. salt
  • 2 eggs
  • 1 1/4 c. milk
  • 2 tbsp. sugar
  • 1/2 c. pecans chopped


Waffle Mixing Directions:

Combine flour, Clabber Girl Baking Powder, salt, and sugar in a medium bowl; set mixture aside. Beat eggs; add milk and oil, mixing well. Stir liquid mixture into dry ingredients. Stir just until combined. Fold in pecans. Pour 1 cup batter into a preheated, lightly oiled waffle iron. Cook 5 minutes or until steaming stops and waffles are done. Repeat procedure with remaining batter. Yield: 12 (4-inch) waffles.

Pancake Mixing Directions:

Increase milk to 1-1/2 cups. Use only 1 egg and reduce oil to 1/4 cup. For each pancake, pour 1/4 cup batter on a hot, lightly greased griddle. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Yield: 12 (4-inch) pancakes.