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Lauren McDuffie's Hummingbird Waffles

Ingredients

  • 4 eggs
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/2 teaspoon cream of tartar
  • 2 cups cake flour (all-purpose is fine)
  • 3 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup Cane River Mammoth or Elliott Pecans, chopped
  • 4 tablespoons salted butter, melted
  • 2 teaspoons vanilla extract
  • 2 sliced bananas, for serving
  • Maple syrup & powdered sugar, for topping
    • Directions:

        • Preheat your waffle iron according to the manufacturer's instructions.
        • Separate the egg yolks from the whites. Whisk yolks with buttermilk and brown sugar until combined.
        • In a separate bowl, whip egg whites and cream of tartar with a mixer on high speed until stiff peaks form (about 4–5 minutes).
        • In another bowl, combine flour, baking soda, and cinnamon. Stir in the egg yolk mixture, chopped pecans, vanilla, and melted butter.
        • Gently fold whipped egg whites into the batter until just blended.
        • Spray the waffle iron with nonstick spray. Pour 2/3 to 3/4 cup batter into the iron and cook per the manufacturer's instructions. Repeat until all batter is used.
        • Serve topped with sliced bananas, maple syrup, and powdered sugar.
          Weekday Quick-Fix Version

            For busy mornings, heat store-bought waffles and top with toasted pecans, sliced bananas, and maple syrup warmed with a pinch of cinnamon.

            Categories: Lauren McDuffie, Cakes & Pies, Beginner,

            You Will Need
            Elliott Pecan Bags

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            Mammoth Pecan Bags

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