Blueberry Buttermilk Waffles With Toasted Pecan Butter
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian
773 cal
18g protein
92g carbs
37g fat
per serving · estimated
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 3 1/2 tbsp butter, softened
- 1 1/2 tbsp granulated sugar
- 1/4 cup pecans
- 1 cup blueberries
- 1 1/2 tbsp pure maple syrup
- 1 tsp each baking powder, baking soda, salt
Method (tap to check — screen stays awake)
- Toast the pecans in a dry skillet over medium 4 minutes, until they smell nutty and darken a shade; cool, then chop fine.
- Mash the chopped pecans into 4 tbsp of the softened butter with a pinch of salt and a splash of the maple syrup; refrigerate.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat the buttermilk, eggs, and the remaining butter, melted, then fold the wet into the dry until barely combined; a few dry patches are correct.
- Rest the batter 5 minutes while the waffle iron heats to high; the batter should thicken and bubble.
- Ladle into the greased iron, scatter blueberries over the batter, and bake 5 minutes until the steam slows and the crust is crisp and deep gold.
- Serve with the pecan butter melting on top and the remaining syrup.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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