Get ready to take your weekend breakfasts to a whole new level! When I first published this maple pecan waffles recipe back in 2018, all I wrote was "Quite possibly the best waffles I have ever tasted. Consider yourself warned." Enough said, and my warning still stands today.

If you love toasted crunchy pecans, sweet maple syrup and subtle notes of cinnamon, you're going to fall head over heels for these amazing gluten free waffles. They are light and fluffy inside with a crispy exterior. They taste amazing with butter and syrup or topped with my homemade peach compote and whipped cream. They are just perfect for a Sunday morning breakfast or brunch!

A stack of three pecan waffles topped with peach compote and whipped cream served on a white plate.

I'm 100% on team waffles for breakfast. If you love waffles too, check out these great waffle recipes: gluten free banana waffles, these gluten free strawberry waffles or my extra special carrot cake waffles that are just perfect for Easter brunch.

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Ingredient Notes
Substitutions & Variations
How to Make Pecan Waffles
Expert Tip
Storage & Reheating
Other gluten free breakfast recipes to consider:
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Ingredient Notes

Ingredients for pecan waffles on a white table.

Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour for most of my recipes. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder. I have only tested this recipe with Bob's Red Mill flour, so you may experience different results with another brand.
Baking Powder - This leavening agent helps the waffles to get light and fluffy.
Salt - A little salt helps to compliment the sweet flavor of the maple syrup.
Cinnamon - Ground cinnamon adds a little pizazz to these pecan waffles.
Sugar - A little granulated sugar gives these waffles a nice golden brown color and helps the outside crisp up during cooking.
Vegan Butter - I used Country Crock plant butter in this recipe. Any vegan butter will work fine. You could also use melted coconut oil. If you're not dairy free, use unsalted dairy butter in the same measure.
Eggs - Eggs are an important ingredient for waffles. They add protein which helps give chew and a nice golden brown color. And the whipped egg whites add air bubbles which make the waffles light in texture. I have not tried this recipe with an egg replacement.
Non-Dairy Milk - I've used oat milk in this recipe, but any non-dairy milk will work fine. If you're not dairy free, use your favorite dairy milk in the same measure.
Maple Syrup - I love adding maple syrup directly to my pancake and waffle batter. It helps give the flavor without needing to pour as much syrup over the finished waffles. In this recipe, I've added a little more than normal because I really love the combination of pecans and maple.
Vanilla Extract - Helps to sweeten the waffles.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Not Dairy Free - use dairy butter and milk in place of the vegan ingredients. The measurement will be the same.
No Pecans - Walnuts would make a suitable replacement for pecans in this recipe.

How to Make Pecan Waffles

Gluten free flour, sugar, baking powder, salt and cinnamon combined in a large mixing bowl.

STEP 1: Add the gluten free flour, sugar, baking powder, salt and cinnamon to a large mixing bowl. Whisk together to mix well.

STEP 2: Divide the egg yolks and egg whites into two separate bowls.

Egg yolks, milk, melted butter, maple syrup and vanilla combined in a metal mixing bowl.

STEP 3: Whisk the egg yolks until smooth. Then add the milk, melted butter, maple syrup and vanilla. Whisk again until combined.

Wet ingredients being combined with the dry ingredients.

STEP 4: Add the wet ingredients to the dry ingredients. Fold them together with a spatula until the dry ingredients are incorporated.

Beaten egg whites added to the mixing bowl with the waffle batter.

STEP 5: Beat the egg whites until they form stiff peaks. Add the egg whites to the bowl with the waffle batter. Gently fold it together so you don't deflate the bubbles. Let the batter rest while your waffle iron heats up.

STEP 6: Waffle batter resting in a white mixing bowl.

Chopped pecans sprinkled on a waffle iron.

STEP 7: Sprinkle about 3 Tablespoons of chopped pecans on the warm waffle iron. Close the lid and let them toast for 2 minutes.

Waffle batter being added to the waffle iron on top of the toasted pecans.

STEP 8: Add the waffle batter to your waffle iron on top of the toasted pecans. Cook according to your waffle maker instructions.

Expert Tip

Place cooked waffles in a single layer on a baking sheet and keep them in a 250F oven (or toaster oven) to keep them warm until ready to serve.

A white plate stacked with three pecan waffles.

Storage & Reheating

Wrap leftover waffles individually in paper towels or parchment paper. Then place them in an airtight container. Store in the refrigerator for up to 4 days.

You can also place the wrapped waffles in a freezer bag and freeze them for later.

Reheat waffles in your toaster or a 350F oven for 10 minutes to make them crispy again.

A stack of three pecan waffles on a white plate next to a jar of peach compote.

Other gluten free breakfast recipes to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

Gluten Free Maple Pecan Waffles