Apple-Pecan topped Belgian Waffle

Today marks a very special day in the culinary world. Two special ingredients are being honored simultaneously on this Friday, March 25th. I wanted to recognize both ingredients by creating a dish to celebrate International Waffle Day and National Pecan Day. Not a tall order, when trying to decide how to combine the two ingredients. I was able to highlight both and threw in a few extra ingredients to amplify the creation.

Let’s start with the waffle. In its most basic form, the waffle recipe doesn’t take a lot of consideration; however, I try to limit the amount of sugars in my recipes, so this is where I have to get creative. Since I’m planning to use an apple topping for my waffle, I’m going to use a bit of unsweetened apple sauce instead of sugar to sweeten the waffle batter.

This is the recipe for the batter for a classic Belgian waffle. You should get 2-3 large waffles out of the mix:

1 cup all purpose flour
2 tsp baking powder
Pinch of salt
2 eggs, separated
2 tbsp Unsweetened Apple Sauce
1 cup of milk
¼ cup of melted coconut oil
1 tsp vanilla

In a medium bowl, sift together flour, baking powder and salt.
In a bowl, beat the egg yolks, add milk and melted coconut oil, and vanilla and apple sauce, mix and then add the dry ingredients.
Beat the egg whites to a thick foam and gently fold them into your batter.
Cook your waffles following the instructions of your waffle maker, or if you’re like me, and don’t have a waffle maker, you can pan fry these the same way you would cook a pancake.

Now on to the pecan. In my opinion, the pecan is one of the most delicious nuts you can use for baking or cooking. There is a certain sweetness to a pecan that you can’t find in other nuts. The pecan offers a smooth finish and adds a subtle crunch to your dish. I wanted to pair it with the sweetness of apples and the mild tang of yogurt for the perfect topping for my waffle.


We’ll begin making the topping by baking our apples and pecans in a shallow baking dish:

2 Macintosh Apples
1 tsp cinnamon
½ cup pecan halves, chopped
2 tbsp lemon juice
Peel, core, and slice the apples thinly and in a buttered 9x13” glass dish, toss them with the pecans, lemon juice and cinnamon. Bake at 400 degrees for about 12-15 minutes.

Plate you waffle and top with 1 tbsp unsweetened apple sauce, 1 tbsp plain or vanilla yogurt, and 2 tbsp of your baked apple topping. If you’re feeling like some extra sweetness, add maple syrup to your apple sauce and stir it together before spooning it onto your waffle.

Happy International Waffle Day and National Pecan Day!

Enjoy!