- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 large eggs, lightly beaten
- 1 3/4 cups buttermilk, room temperature
- 1/3 cup pure maple syrup
- 1 cup confectioners' sugar
- Nonstick cooking spray
- 1/2 cup pecans, toasted and coarsely chopped
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
- In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
- Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
- Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.
Cook's NoteMake the batter and glaze up to 2 hours ahead; cover and keep at room temperature.
Brown butter is butter that has been heated until light brown in color and nutty in flavor and aroma. Once the butter turns brown, use it immediately or transfer it to a bowl to keep it from overcooking.
Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.