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Pioneer Woman Cinnamon Pecan Yeasted Waffles - recipe card

Pioneer Woman Cinnamon Pecan Yeasted Waffles

  • Author: Anabelle Mclean
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 515
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Description

These yeasted waffles rise overnight into a light, airy batter with a deep, almost sourdough-like flavor. Each waffle is crisp and golden on the outside, tender and custardy within, studded with toasted pecans and perfumed with warm cinnamon. A drizzle of maple syrup melts into every pocket for a breakfast that tastes like a special occasion.

Ingredients

Scale
  • 1 3/4 cups whole milk, warmed to 105°F-110°F (40°C-43°C)
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 tablespoon maple syrup, plus more for serving
  • 2 1/4 teaspoons active dry yeast (1 standard packet)
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 3/4 cup pecans, finely chopped and lightly toasted

Instructions

  1. In a large mixing bowl, combine the warm whole milk, melted butter, and maple syrup. The milk should feel like a warm bath — about 105°F to 110°F — to activate the yeast without killing it; if it feels hot to your wrist, let it cool a few minutes.
  2. Sprinkle the active dry yeast over the warm milk mixture and let it bloom for 5 to 7 minutes, until the surface turns foamy and you can smell a bread-like aroma. If the yeast does not foam, the milk was too hot or the yeast is expired, and you should start over.
  3. In a separate medium bowl, whisk together the all-purpose flour, fine sea salt, ground cinnamon, and granulated sugar until evenly blended, which prevents pockets of leavener or spice from forming in the batter.
  4. Pour the dry ingredients into the yeast mixture and stir with a wooden spoon or sturdy whisk until no dry streaks remain and the batter is the consistency of thick pancake batter, about 45 to 60 seconds. Avoid overmixing, which can develop too much gluten and make the waffles tough.
  5. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the batter rise at room temperature for 1 hour. You will see small bubbles forming on the surface and the batter will look puffy and slightly larger in volume.
  6. Refrigerate the covered batter overnight, or for at least 8 hours and up to 14 hours, to develop deep flavor just like a slow sourdough. The cold fermentation is what gives yeasted waffles their signature tang and airy crumb, so do not skip this rest.
  7. The next morning, remove the batter from the refrigerator and stir it down gently with a spatula to deflate it. In a small bowl, whisk the beaten eggs, vanilla extract, and baking soda together until the baking soda dissolves, then fold this into the cold batter until just incorporated — the batter will loosen and become slightly glossy.
  8. Set the batter aside at room temperature for 20 to 30 minutes after adding the eggs and baking soda, allowing the yeast to become active again. You should notice the batter bubbling gently and expanding slightly, a sign that it is ready to cook.
  9. Preheat a Belgian or standard waffle iron on medium-high heat until the ready light indicates it is hot, usually 5 to 7 minutes for most models. Brush the plates lightly with melted butter or spray with neutral cooking oil to guarantee the waffles release cleanly without sticking.
  10. Fold the toasted chopped pecans into the risen batter just before cooking, distributing them evenly without deflating too much. For each waffle, ladle about 3/4 cup of batter for a Belgian iron or 1/2 cup for a standard iron into the center, spreading it toward the edges but leaving a 1/2-inch rim for spread.
  11. Close the waffle iron and cook until the steam stops escaping from the sides, the waffle is deep golden brown, and it releases easily when you lift the lid — about 4 to 6 minutes depending on the iron. You will hear a change in the sizzle as the waffle nears doneness, from a vigorous hiss to a faint whisper.
  12. Transfer the waffle immediately to a wire rack placed on a baking sheet — never stack waffles on a plate, which traps steam and ruins crispness. Keep finished waffles warm in a 225°F (107°C) oven on the rack while you cook the remaining batter, which should yield about 8 Belgian waffles or 10 standard waffles.
  13. Serve the waffles hot with warmed maple syrup, extra toasted pecans, and a pat of butter if desired. The outside should shatter slightly when cut and the interior should be soft, stretchy, and fragrant with yeast and cinnamon.

Notes

Store leftover waffles in an airtight container in the refrigerator for up to 3 days, separated with parchment paper to prevent sticking. To freeze, arrange cooled waffles in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag and freeze for up to 2 months. Reheat refrigerated or frozen waffles directly from the fridge or freezer in a toaster or toaster oven on medium-high until crisp and hot, about 3 to 4 minutes; alternatively, bake in a 350°F (177°C) oven on a wire rack for 8 to 10 minutes until the exterior is crisp and the interior is hot.

Nutrition

  • Calories: 589
  • Sugar: 13g
  • Sodium: 383mg
  • Unsaturated Fat: 15g
  • Carbohydrates: 62g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 132mg

Keywords: pioneer woman cinnamon pecan yeasted waffles, yeasted waffles, overnight waffles, cinnamon pecan waffles, crispy waffles, Belgian waffles, make ahead breakfast, brunch waffles, pecan waffles, cinnamon waffle recipe, yeast waffle batter

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