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A strawberry pecan Belgian waffle on a white plate with strawberries on the side and powdered sugar sprinkled on top, and a blue bowl of strawberries and a cup of coffee in the background.

Vegan Strawberry Pecan Waffles

Homemade Belgian strawberry pecan waffles with cornmeal to give them that Southern charm. The perfect Sunday morning breakfast or brunch.
Course Breakfast, Brunch
Cuisine American, Vegan
Keyword Belgian waffles, strawberry, vegan waffles
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 4 waffles
Calories 428 kcal
Author Linda Meyer


  • 12 strawberries stem removed and finely chopped
  • 3/4 cup pecans toasted and coarsely chopped
  • 1/2 tsp cinnamon sugar
  • 1/8 tsp ground sea salt
  • Wet ingredients:
  • 1 banana
  • 1 tsp pure vanilla extract
  • 1 1/2 cups almond milk or any plant-based milk, except for coconut milk
  • 1 tbsp fresh lemon juice
  • Dry ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup of finely ground yellow cornmeal
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp sugar
  • For the Waffle Iron
  • 2 tbsp vegetable oil


  1. Preheat oven to 375°F (190˚C)
  2. Spread the pecans on a baking sheet and sprinkle with the cinnamon sugar and salt. Roast for approximately five minutes then shake the pecans in the pan and roast for five more minutes or until slightly crispy and brown. Watch them carefully so they don’t burn. Not all of the sugar will stick, that’s okay.
  3. While the pecans are toasting chop up the strawberries.
  4. Turn on the waffle iron and let it get hot.
  5. In a food processor or blender, add the banana, 1 ½ cups almond milk, 1 tsp vanilla, and 1tbsp lemon juice and blend it until the banana is pureed. It should look smooth and thick.
  6. In a medium bowl, whisk the 1 ½ cups flour, ½ cup corn meal, 2 tsp baking powder, ¾ tsp baking soda, ½ tsp salt, and 1 tbsp sugar until completely combined, and then gently fold it into the wet ingredients until it’s just moistened. Gently fold in the pecans and strawberries until just combined.
  7. Brush canola oil on your waffle iron, and inside of the pockets, so the berries don’t make the waffles stick. Even our non-stick waffle iron needs a little oil or the waffles get stuck, and there’s nothing worse than digging waffles out of the iron.
  8. Fill the iron with batter and spread it evenly. Don’t overfill or you’re going to have a mess on your hands.
  9. Cook the waffles for as long as your particular waffle iron instructions recommend. We check to see if they’re done when it stops steaming. They should be golden brown and slightly crisp on the outside.
  10. Top with your favorite topping and add extra fruit and nuts if you have them and dig in.
  11. If you’re making several waffles put them in a warm oven (200°F/93˚C) so they don’t get cold and soggy.
  12. Enjoy!

Recipe Notes



Don’t over mix the batter or the gluten in the flour will make the waffles tough.

Blend the banana so it’s pureed and smooth. This makes a better egg replacer.

Preheat the waffle iron completely.

Brush a thin layer of oil over the top and get into the pockets of the iron so they don’t stick.

Cook the waffles until the steam stops coming out of the sides of the waffle iron.

Nutrition Facts
Vegan Strawberry Pecan Waffles
Amount Per Serving (100 g)
Calories 428 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Sodium 725mg32%
Potassium 539mg15%
Carbohydrates 53g18%
Fiber 5g21%
Sugar 10g11%
Protein 8g16%
Vitamin A 19IU0%
Vitamin C 25mg30%
Calcium 247mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.