Almond Waffles with Cranberry Orange Honey Syrup
Light, fluffy waffles made with almond meal and extract, topped with a vibrant cranberry-orange honey syrup. The combination of whole wheat and all-purpose flour creates the perfect texture, while separated eggs ensure maximum fluffiness. The syrup bursts with tart cranberries balanced by sweet honey and bright orange zest. Perfect for weekend brunch or special breakfast occasions when you want something more elegant than basic waffles.
Ingredients
- ¾ cup honey
- ¾ cup cranberries, fresh or frozen
- 1 teaspoon orange zest
- 2 large eggs, yolks and whites separated
- ½ cup almond oil or organic canola oilvegetable oil1:1neutraltree_nuts-free
similar texture
- ⅓ cup almond milk or milk
- 3 tablespoons sugar, divided
- ¾ teaspoon almond extract
- ¾ cup white whole-wheat flourall-purpose flour1:1gluten
lighter texture
- ½ cup all-purpose flour
- 3 tablespoons almond meal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons toasted almonds
Instructions
- 1
Bring honey and cranberries to a simmer in a small saucepan over medium-high heat, stirring often
- 2
Cook until cranberries burst
- 3
Remove from heat and stir in orange zest, then set aside
- 4
Preheat waffle iron and heat oven to 300 degrees F
- 5
Whisk egg yolk, oil, almond milk, sugar and almond extract in a large bowl
- 6
Whisk both flours, almond meal, baking powder and salt in a medium bowl
- 7
Beat egg whites with electric beater on high until foamy
- 8
Gradually beat in remaining sugar and continue beating until soft peaks form
- 9
Stir flour mixture into liquid mixture
- 10
Add whites and fold to combine
- 11
Cook batter according to waffle maker instructions until browned and crispy
- 12
Transfer waffles to oven rack to keep warm while cooking remaining batter
- 13
Serve warm topped with cranberry honey syrup and toasted almonds
Tips
Keep cooked waffles warm in a 300°F oven placed directly on the rack to maintain crispiness while finishing the batch.
Fold egg whites gently to preserve air bubbles for maximum fluffiness in the final waffles.
Toast almonds in a dry skillet for 2-3 minutes until fragrant for the best flavor and crunch.
Good to Know
Store leftover waffles in refrigerator up to 3 days or freeze up to 3 months. Reheat in toaster or oven.
Syrup can be made up to 3 days ahead and refrigerated. Waffle batter is best made fresh.
Serve immediately while hot with warm syrup and crunchy toasted almonds on top.
Common Mistakes
Don't overmix batter after adding egg whites to avoid deflating them.
Don't skip preheating waffle iron to ensure even browning and prevent sticking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
lighter texture
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the syrup ahead of time?
Yes, the cranberry orange honey syrup can be made up to 3 days ahead and stored in the refrigerator. Gently reheat before serving.
What if I don't have almond meal?
You can grind whole almonds in a food processor until finely ground, or substitute with additional all-purpose flour for a different texture.
Can I freeze leftover waffles?
Yes, cool completely then freeze in a single layer. Store in freezer bags up to 3 months and reheat in toaster or oven.