Buckwheat Waffles with Pecans and Bourbon

Buckwheat Waffles with pecans and bourbon not only make a great breakfast; they also can be frozen and served when needed.

Buckwheat waffles with pecans and bourbon are a new variety of waffle (at least in our house) that we haven’t tried before. Maybe they aren’t a waffle made for kids, but I guess that depends on your kid! These wholesome, pecan laden waffles are easy to whip up and taste great topped with sliced or sauteed bananas. I must admit to also adding about 1/4 c of bourbon to the recipe which gave these fiber filled waffles a real kick. Top these with real maple syrup or even a drizzle of honey and I promise you will have a new taste sensation on your hands!

Waffles are quite popular in our house. Once I pulled the lost waffle iron out from the cabinet above my dryer, and knew where it was, I found myself retrieving it quite frequently. It was when Zoe was a child that we discovered waffles. We often ate at The Original Pancake House where she always ordered a giant strawberry waffle topped with, I swear, a pint of the biggest, freshest, reddest strawberries. Those were “garnished” with a  pint of whipped heavy cream. People would watch this tiny child eat the entire dinner plate sized waffle. She wouldn’t allow her dad to have one bite until the end, when that was all that was left. From then on waffles or chocolate chip pancakes were always a favorite of hers.

Only a blogger would know that today is national waffle day. Maybe in Sweden where it is widely celebrated you might know, but I only came across this fact recently. Apparently waffles have two national holidays, one of which falls on my children’s birthday in August. Yes, it was then that Cornelius Swarthout of Troy, New York was issued the first waffle iron patent in 1869. I can’t make this stuff up!

So why buckwheat waffles?

Honestly I had buckwheat flour in my pantry that needed to be used. I bought it for something…who knows what…but I decided it was time to put it to good use. Arming myself with a recipe from an old cookbook and adding a few embellishments, I created this great buckwheat waffle recipe. Turns out buckwheat is quite healthy. Besides being perfect for those on a gluten free diet, buckwheat is high in fiber and protein. It is earthy tasting and takes quite well to bourbon, pecans and bananas. Or is it the other way around?

Buckwheat waffles can be frozen, as can most any waffle. Since this recipe makes anywhere from 8 – 12 waffles if your family is not large, you may want to freeze them. Take the frozen waffles out of the freezer and pop them in the toaster oven for about 10 minutes at 325 or you can even toast them in your toaster cycle. Mine come out tasting fresh baked!

If you don’t have a waffle iron, quit wafflin’ around and go buy one. They aren’t pricey, well mine wasn’t, and I even use it to make grilled cheese and sometimes I throw in a bunch of thawed tater tots and make tot waffles. Those are too good! Check out some of my other waffle recipes. You just might be convinced!

Besides maple syrup you may want to check out these:

Pumpkin Spice Syrup from The Baker Mama

Brown Sugar Butter Syrup from Barefeet in the Kitchen

Peanut Butter Maple Syrup from Oh Sweet Basil

Other Waffles to Try!

Belgian Liege Waffles – a classic favorite

Churro Chorizo Waffles with Chile Maple Syrup

Dark Chocolate Belgian Waffles (for Chocolate Lovers)

And I also have two types of gingerbread waffles on this blog, too!

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