Cranberry-Walnut Belgian Waffles

Taste of Home Editors

Belgian waffles have larger squares and deeper pockets than American waffles. I make mine with nutrition boosters like whole wheat, flaxseed, cranberries and toasted walnuts. —Laura McDowell, Portland, Maine

Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

6 servings

Ingredients

  • 1-1/4 cups whole wheat flour

  • 3/4 cup old-fashioned oats

  • 1/4 cup packed brown sugar

  • 2 tablespoons ground flaxseed

  • 4 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon salt, divided

  • 2 large eggs, room temperature

  • 1-1/2 cups 2% milk

  • 1/3 cup butter, melted

  • 1 teaspoon vanilla extract

  • 1-3/4 cups fresh or frozen thawed cranberries, divided

  • 1/3 cup chopped walnuts, toasted

  • 1/2 cup maple syrup

  • 1/4 cup granulated sugar

  • 1/4 cup water

  • 1 tablespoon lemon juice

Directions

  1. Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts.

  2. Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter.

  3. Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.

Nutrition Facts

2 waffles with about 2 tablespoons sauce: 477 calories, 20g fat (9g saturated fat), 94mg cholesterol, 506mg sodium, 69g carbohydrate (38g sugars, 7g fiber), 10g protein.

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