These hearty Belgian waffles are made with whole grain buckwheat flour then drizzled with a maple syrup infused cranberry sauce. The ultimate breakfast or brunch recipe!
A smile always comes over my face when I see fresh cranberries first appear at my local grocery store. There is just something so warm and comforting about cranberry season.
If you typically only eat cranberries in sauce form on top of your turkey on Thanksgiving, I urge you to think beyond the bird. Cranberries are not only an excellent source of vitamins and antioxidants, they are also just plain delicious.
Tart, tangy and vibrant in color, fresh cranberries turn into a easy sauce for waffles, pancakes and more in just 15 minutes. You can heat them with water or even a little fresh orange juice for added sweetness. For these hearty buckwheat Belgian waffles, I decided to sweeten them with pure maple syrup. Because, waffles.
The light, airy and slightly crispy waffles are the perfect complement to the sweet and tangy maple cranberry sauce. Ideal for a holiday brunch or Sunday morning breakfast, your friends and family will love these Buckwheat Belgian Waffles with Maple Cranberry Sauce.
Your fork is waiting.
Buckwheat Belgian Waffles with Maple Cranberry Sauce
Maple Cranberry Sauce
- 2 cups cranberries fresh or frozen
- 1 cup water
- 1/4 cup pure maple syrup
- butter to serve optional
- Prepare 2 cups of the waffle mix according to package instructions, adding in the cinnamon, vanilla and salt.
- Pour batter into pre-heated waffle maker and cook according to manufacturer's instructions until golden brown.
- While waffles are cooking, make the Maple Cranberry Sauce by adding all ingredients (cranberries through syrup) to a medium sauce pot. Bring to a boil then reduce heat to medium-low. Simmer until berries are softened, about 15 minutes.
- Mash cranberries with a potato masher until you've reached desired consistency. Add more syrup for a sweeter sauce.
- Serve waffles warm drizzled with Maple Cranberry Sauce and butter if you wish.
Photography by Alejandro Photography // Recipe by The Lemon Bowl