Spiced Buttermilk Waffles with Cranberry Maple Syrup

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Spiced Buttermilk Waffles with Cranberry Maple Syrup

These buttermilk waffles are spiced with cinnamon and nutmeg. Serve the waffles with cranberry maple syrup. The syrup combines the warm sweetness of maple syrup with the bright and tangy freshness of cranberries. Use the versatile syrup over pancakes, oatmeal, or yogurt!

Yield: 16 waffles (varies according to your waffle maker)

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Cranberry Maple Syrup:

1 cup maple syrup (312 g)
3 ½ cups fresh cranberries (338 g)
¼ cup light brown sugar (50 g) packed

Spiced Buttermilk Waffles:

2 cups all-purpose flour (260 g)
3 Tablespoons granulated sugar (37 g)
1 Tablespoon baking powder (12 g)
½ teaspoon fine sea salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups buttermilk (340 g)
¼ cup unsalted butter, (57 g) melted
¼ cup grape seed oil, (50 g) or other neutral oil
3 large eggs, separated

Instructions

Cranberry Maple Syrup:

In a small sauce pot, combine maple syrup, cranberries, and brown sugar. Bring mixture to a boil. Stir often. Reduce to a simmer and cook for 6-8 minutes until cranberries have softened. Do not be alarmed; most of the cranberries will pop and burst open.
Remove from heat and allow to cool. Cranberry maple syrup will thicken as it cools. Serve warm, room temperature, or chilled.

Spiced Buttermilk Waffles:

Preheat oven to 250℉. Set metal cooling rack over baking sheet. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together well shaken buttermilk, melted butter, oil, and egg yolks until smooth.
Slowly add wet ingredients to dry ingredients in two additions. Use a spatula to combine ingredients together until just combined. The batter will be a little lumpy.
In a clean bowl, whip egg whites to stiff peaks. Add egg whites to batter in three additions. Fold gently to combine. The batter will loosen up as you add egg whites.
Allow batter to rest at room temperature for 5 minutes while you heat waffle iron or waffle maker. Waffle iron temperature or setting with vary based on your machine.*
I use this stovetop waffle iron. Once waffle iron hot, lightly brush the top and bottom of iron with fat of choice (clarified butter, melted butter, or oil). Scoop 1 cup of batter into waffle iron. Cook for 2 minutes on each side over medium-high heat until crisp and golden brown. If needed, cook for another 30-45 seconds on each side.
Transfer cooked waffles to prepared rack and keep warm in preheated oven while you cook remaining batter.
Serve waffles immediately with cranberry maple syrup and salted butter.

Notes

I use this stovetop Belgian waffle iron.
Scoop batter size according to your waffle iron manufacturer's instructions. This will range from 1/3 cup for single waffle to 1 1/4 cup for a 4-set waffle.
Store leftover cranberry maple syrup in an airtight container in the fridge for up to 4 days.
The cooked waffles will continue to crisp up in the oven. The metal cooling rack will allow heat to circular around the waffle.
Freezing Waffles: Allow leftover waffles to cool to room temperature. Spread out of a single layer in a sheet tray and freeze for 10 minutes until cold. Transfer to airtight container and keep frozen for up to 3 months. Reheat in the toaster (or toaster oven) until warm.

Nutrition