Skip to Content

Waffles with Apple Cider Syrup and Pecans

I’ve mentioned before that my husband makes the best waffles. I love when I wake up to a batch of them in the freezer – just pop them in the toaster oven and enjoy on a weekday morning. We enjoy them for breakfast, snacks, even dinner.


Last Sunday we had breakfast for dinner. I had planned to make these, but decided I wasn’t up for pitting cherries and remembered that I had been wanting to make the Apple Cider Syrup we had at our MOMS Club Waffle Breakfast. It was so good I found myself enjoying seconds and thirds of waffles just to have more syrup.

The syrup is really simple to make and goes great with chopped apples and pecans. I can’t think of a better breakfast to enjoy on a fall morning (fall seems so far away right now). Meals like this make me wish I had time to make breakfast every morning. I so easily get bored with cereal.


  • 1/2 c butter, melted
  • 3/4 c sugar
  • 2 1/4 c flour
  • 1 tsp baking powder
  • 1 c milk
  • 3 eggs, separated
  • pinch of salt
  • twist of lemon

Sift dry ingredients together in a bowl. Add egg yolks and milk to dry ingredients and beat together thoroughly.

In a separate bowl, beat egg whites until stiff. Stir 1/2 of the egg whites into the batter, and then fold in the remaining egg whites and stir until well blended. Add butter and twist of lemon, and mix until smooth.

Pour scant 1/3 c of batter on the heated waffle mold. Makes about 10-16 waffles.

Waffle Toppings

  • 1 1/2 c Pecans
  • Cinnamon
  • Raw Sugar
  • 1 Tbs butter
  • Chopped apples

For the pecans, I just sprinkled with a bit of raw sugar and cinnamon and dotted with about a tablespoon of butter, then baked at 350 degrees for about 8 minutes. Coarsely chop the pecans after baking.

Chop up a couple apples, toss in the saucepan used to make the syrup (and any remaining dregs of syrup after you’ve poured it into a storage container) until the apples are warmed and slightly softened.

waffles on a white plate with syrup, apples, and pecans

Apple Cider Syrup

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This apple cider syrup is the perfect addition to your Sunday brunch waffle bar.


  • 3/4 c sugar
  • 1/4 c brown sugar
  • 2 Tbs cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 c apple juice or cider
  • 1 Tbs fresh lemon juice
  • 1/2 tsp vanilla
  • 1/4 c butter


  1. Mix sugar, cornstarch, cinnamon, and nutmeg well. Add apple cider and lemon. Bring to a rapid boil for 1 minute, stirring constantly. Remove from heat and stir in butter. Store refrigerated in a lidded container – I used a canning jar. Use within 1 week.


adapted from my MOMS Club cookbook

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 99Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 26mgCarbohydrates 18gFiber 0gSugar 17gProtein 0g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Update 10/26/09: Regarding questions on canning this syrup, please see here.

Did you love this post?
Sign up for Good Life Eats email updates and never miss another update!

Happy 4th of July: Cherry Limeade Cupcakes
Garden Update

Skip to Recipe