These Pecan Belgian Waffles with Strawberry Sauce are perfect for any special occasion breakfast or brunch. Think Mother’s Day, a bridal shower brunch, or pre-graduation brunch with family and friends.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of my pecan Belgian waffles with strawberry sauce. All opinions are mine alone.
I love waffles, my kids love waffles, my husband, not so much. I don’t make waffles as often as I used to so when I made these pecan Belgian waffles with strawberry sauce a few Sundays ago the kids were delighted. This waffle recipe has just a touch of sweetness from the small amount of brown sugar.
What really gives these pecan Belgian waffles with strawberry sauce their amazing flavor is the bakery emulsions from LorAnn’s. The first time I used the buttery dough bakery emulsion, in the Italian Almond Cookies, I could immediately tell a difference. The cookies had a delightful yet subtle butter flavor.
So I thought I’d give it a try in this waffle recipe. I was right to do so. The one teaspoon I used elevated the flavor like I never imagined. You may be wondering what a bakery emulsion is. From the LorAnn website: A baking emulsion is a flavor suspended in a base containing mostly water. In contrast, baking extracts are flavors suspended in a base containing mostly alcohol.
What I love about the emulsions is the pure flavor and scent. It is not medicinal like imitation flavors can be. If you don’t have the emulsion handy, feel free to omit it.
I thought why not add a bit of the strawberry emulsion to the strawberry sauce. It elevated the flavor there too. Rather than mixing the pecans into the batter, because someone didn’t want them, I tossed them into the batter once I poured it onto the waffle iron.
More Recipes for Brunch
- Coddled Eggs with Bacon and Cheddar
- Hash Brown Potato Pie
- Maple Sausage Croissant Breakfast Casserole
- 2 eggs (I used England's Best)
- 2 cups flour
- 1 ¾ cups milk
- 1 teaspoon LorAnn Buttery Sweet Dough Bakery Emulsion
- ½ cup vegetable oil
- 1 tablespoon packed brown sugar (I used Imperial Sugar)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup pecans
For strawberry sauce:
- 1 1 /2 cups fresh or frozen strawberries
- 1 teaspoon sugar or more, to taste (I used Imperial Sugar)
- 1 teaspoon LorAnn Strawberry Bakery Emulsion
- 3 tablespoons orange juice
- 1 teaspoon cornstarch
- Heat waffle iron and brush with vegetable oil, if necessary.
- In a large bowl, beat eggs until fluff. Beat in flour, milk, LorAnn Buttery Sweet Dough Bakery Emulsion, oil, brown sugar, baking powder and salt just until smooth. Stir in pecans.
- Pour about ½ to ¾ cup batter onto center of hot waffle iron. Close lid and cook according to your manufacturer's directions.
- Carefully remove and repeat with remaining batter. Serve with strawberry sauce.
- To make strawberry sauce: In a medium saucepan combine strawberries, sugar, LorAnn strawberry bakery emulsion. Heat to boiling then reduce to simmer. Using forks, a potato masher or pastry blender (my favorite), gently mash the strawberries.
- In small bowl or ramekin, combing orange juice and cornstarch until dissolved. Add to strawberry mixture. Continue to simmer, stirring occasionally until thickened. Serve with waffles.
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