Chocolate Pecan Waffles are like enjoying a nice nutty brownie in crispy waffle form. So easy and delicious.

Make up a double batch of these Chocolate Pecan Waffles and freeze the extras to heat up for breakfast, brunch or even dessert.

waffles on a plate and on a waffle iron with strawberries and whipped cream and text overlay "chocolate pecan waffles"

The hardest part of this recipe is separating the eggs. Just try not to get any yolks into the whites, but it is not the end of the recipe if you do. They just might not be able to get to stiff peak stage. They will still make the waffles extra fluffy.

As a matter of fact the beaten egg whites make them so fluffy I made two or three waffles before I realized I forgot to add the baking powder. I added some in for the rest of the waffles, but if you need a Passover friendly waffle you can leave it out and still have a delicious result.

Chocolate Pecan Waffles for breakfast or dessert

You can serve these with whipped cream and berries for breakfast. My son loved it with some turkey bacon for his first day of 8th grade breakfast.

For dessert you can make a sundae out of it with your favorite ice cream flavor, more nuts, chocolate syrup and... well you get the idea.

More Waffle Recipes from #OurFamilyTable

Apple Spice Cake Mix Waffles from Hezzi-D's Books and Cooks
Chocolate Pecan Waffles from That Recipe
Cheesy Garlic Butter Waffles from A Kitchen Hoor's Adventures
Hummus Waffles from Magical Ingredients

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Chocolate Pecan Waffles

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Ingredients

3 large eggs (separated)
¼ cup shortening
⅔ cup sugar (or granulated sugar substitute)
2 squares (1 ounce each) baking chocolate (melted)
1½ cup flour
¼ cup cocoa powder
1 tablespoon baking powder
1¼ cup milk
½ teaspoon vanilla extract
½ cup chopped pecans (or other nut or omit)

Instructions

Preheat waffle iron per manufacturer's directions.
Separate eggs putting the whites in a medium mixing bowl. Whip until stiff peaks form (the mountain that forms when you pull out the beater stays upright).
In a large mixing bowl, beat shortening and sugar until light and fluffy, about 2 minutes.
Add chocolate and egg yolks to the sugar mixture and beat another minute until incorporated.
Whisk together the flour, cocoa powder and baking powder (I reused the bowl from the egg yolks). Add flour alternately with the milk about half at a time, mixing well after each addition.
Mix in nuts and vanilla.
Gently fold in the beaten egg whites by hand until mostly blended.
Cook in waffle maker per manufacturer's instructions. NOTE: Waffles will be a bit soft when they are cooked but will crisp up in a minute or two.