Cran-Orange Waffles Recipe
Cran-Orange Waffles Recipe photo by Taste of Home
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Cran-Orange Waffles Recipe

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“These fluffy waffles are a real breakfast treat,” writes Nancy Zimmerman of Cape May Court House, New Jersey. “You can also serve them for dessert with a scoop of frozen yogurt and the syrup drizzled over the top.”
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 6 servings


  • 1-1/4 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 4-1/2 teaspoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 egg white
  • 1 cup fat-free evaporated milk
  • 1/2 cup orange juice
  • 2 tablespoons canola oil
  • 1 teaspoon grated orange peel
  • 1/3 cup dried cranberries
  • 3 tablespoons chopped pecans
  • 1 cup fresh or frozen cranberries
  • 1/4 cup sugar
  • 1/2 cup orange juice
  • 2 tablespoons water
  • 2 tablespoons maple syrup

Nutritional Facts

1 each: 336 calories, 9g fat (1g saturated fat), 37mg cholesterol, 586mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 9g protein.


  1. In a large bowl, combine the flours, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, egg white, milk, orange juice, oil and orange peel; stir into dry ingredients just until blended. Fold in cranberries and pecans.
  2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
  3. For syrup, in a small saucepan, combine the cranberries, sugar and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly.
  4. Remove 1/2 cup cranberries with a slotted spoon; set aside. In a blender, combine the water, syrup and remaining cranberry mixture; cover and process until smooth. Pour into a serving dish; stir in reserved cranberries. Serve with waffles. Yield: 6 waffles (3/4 cup syrup).
Originally published as Cran-Orange Waffles in Light & Tasty February/March 2008, p55

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