Cranberry Orange Waffles

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These Cranberry Orange Waffles bake up with a crisp outer crust, and perfectly light and fluffy on the inside. They are made using cranberry sauce and fresh orange zest. The flavor combination is amazing and a great way to utilize leftover cranberry sauce for a delicious breakfast. If you still want to make these and do not have leftovers, you can easily make my recipe for Cranberry Sauce, by finding the recipe HERE or finding canned whole cranberry sauce at your local grocery store. This recipe makes three standard waffles, so adjust recipe amounts if needed.

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Let’s begin!

Ingredients:

• 1 1/4 cup all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• pinch of salt (about 1/8 tsp)

• 3/4 cup unsweetened vanilla almond milk

• 1 large egg

• 1/2 tsp almond extract

• 2 tbsp plant butter, melted

• zest of one orange

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

In a medium bowl, whisk together the milk, egg and almond extract.

Add milk/egg mixture to large bowl with dry ingredients and stir with a fork until just combined.

Add melted butter and stir in batter mixture until large lumps are gone and butter in evenly incorporated.

Spray waffle iron with a non-stick cooking spray and start heating iron up to med-high while letting batter sit for at least 5 minutes to thicken.

Use a measuring cup to scoop out 1/2 cup waffle batter and pour, then use cup to smooth and spread batter to edges.

Close lid and bake until crisp and golden brown, about 3-5 minutes.

Serve waffles immediately or keep warm and crisp in a preheated 200℉ oven until ready to serve.

Top off with butter and maple syrup, or more cranberry sauce and orange zest.

Enjoy!

💜Julie

Yield: 3

Author: Julie Butler

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Cranberry Orange Waffles

These Cranberry Orange Waffles bake up with a crisp outer crust, and perfectly light and fluffy on the inside. They are made using cranberry sauce and fresh orange zest. The flavor combination is amazing and a great way to utilize leftover cranberry sauce for a delicious breakfast. Makes three standard size waffles.

Prep time: 8 MinCook time: 5 MinTotal time: 13 Min

Ingredients US Metric

• 1 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• pinch of salt (about 1/8 tsp)
• 3/4 cup unsweetened vanilla almond milk
• 1 large egg
• 1/2 tsp almond extract
• 2 tbsp plant butter, melted
• zest of one orange

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
2. In a medium bowl, whisk together the milk, egg and almond extract.
3. Add milk/egg mixture to large bowl with dry ingredients and stir with a fork until just combined.
4. Add melted butter and stir in batter mixture until large lumps disappear and butter in evenly incorporated.
5. Spray waffle iron with a non-stick cooking spray and start heating iron up to med-high while letting batter sit for at least 5 minutes to thicken.
6. Use a measuring cup to scoop out 1/2 cup waffle batter and pour, then use cup to smooth and spread batter to edges.
7. Close lid and bake until crisp and golden brown, about 3-5 minutes.
8. Serve waffles immediately or keep warm and crisp in a preheated 200℉ oven until ready to serve.
9. Top off with butter and maple syrup, or more cranberry sauce and orange zest.

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