These crispy Almond Waffles with Cranberry Orange Honey Syrup are EVERYTHING! They’re as crisp as all good waffles should be, and are also almondy (like the flavor of an almond macaroon). The almonds alone renders them too good. But then the tart sweet cranberry orange honey syrup makes them an absolute treat. Special enough for a Christmas or holiday breakfast even!

one serving of the waffles on a red and white plate

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Confession: I have never shared a waffles recipe here on Healthy Seasonal Recipes. I know–I know what you’re thinking: Crazy! Hard to believe! Not true!

But it’s true. The self-proclaimed Queen of Maple, has glaringly omitted one of the top favored vehicles for maple syrup- the venerable waffle! I’m making up for that today with these almond cranberry waffles.

But another confession: this one is topped with honey instead of maple syrup! GASP!!! Crazy! Hard to believe!

Again, it’s true. And here’s why. This is one of those ode-to-honey-bee recipes like these Pear Smoothies, and it just needed to be honey that topped these amazing crispy almond waffles. Because almond trees are pollinated by honey bees. Get it?

Though side note–if you do want to skip the honey syrup and use pure maple syrup instead, they’re still awesome that way too. We’ve tested it and I can attest that they’re just as great either way.

However, these are meant to be special occasion waffles- where you pull out all the breakfast stops to doll them up with seasonal fruit (fresh Cranberries and Orange Zest.) Now they are worthy of waking up on Christmas morning to!

the almond waffles on a textured baking sheet

Key Ingredients For This Recipe

Cranberries

Cranberries are natures sour candy (in a way). They’re very sour on their own, but if you cook them down with some sweetener, such as honey, they taste delicious. I mean, I know we’ve all had cranberry sauce, so you get it!

Honey

Honey is truly a great alternative sweetener to maple syrup and regular sugar, and I can’t wait for you to see for yourself. It combines perfectly with the cranberries and cuts straight through their tartness.

Almonds, Almond Meal, and Almond Extract

I use almonds twice in this recipe (three times if you count the almond extract!), in a few different ways. First, I whisk the almond meal together with the rest of the dry ingredients, which really enhances not only the flavor of the waffle but also the texture. You can also use almond flour which is a finer texture and great for baked goods like Gluten-free Almond Cookies. I also use toasted almonds as a topping for added crunch and nuttiness!

Other Ingredients For The Waffles

  • 2 large eggs, yolks and whites separated
  • ½ cup almond oil or organic canola oil
  • 1/3 cup almond milk or milk
  • 3 tablespoons sugar, divided
  • 3/4 cup white whole-wheat flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
overhead tablescape of the waffles on a platter, then one on a plate topped with cranberry syrup

How To Make These Almond Waffles with Cranberry Syrup

Step 1: Prepare the Cranberry Orange Syrup

Bring the honey and cranberries to a simmer in a small saucepan over medium-high heat, stirring often. Cook until the cranberries burst, about 4 minutes. Remove from the heat and stir in the orange zest. Set aside until ready to serve.

Step 2: Preheat Waffle Iron and Oven

Plug in the waffle iron to preheat while you mix the batter. Preheat the oven to 300ºF for later use.

Step 3: Mix the Wet Ingredients

While the oven and waffle iron preheat, prepare batter by whisking to combine the egg yolk, oil, almond milk, 2 tablespoons sugar and almond extract in a large bowl.

Step 4: Mix the Dry Ingredients

In a medium bowl, whisk to combine the white whole-wheat flour, all-purpose flour, almond meal, baking power and salt.

Step 5: Beat Egg Whites

In a separate bowl, beat egg whites with an electric beater on high until foamy. Gradually beat in the remaining 1 tablespoon sugar and continue beating on high until soft peaks form.

Step 6: Make the Batter

Stir the flour mixture into the wet mixture. Add the whites, and fold carefully to combine.

Step 7: Make Waffles

Add ¼ to ⅓ cup per waffle to the waffle iron and cook according to waffle maker instructions until browned and crispy. Transfer the waffle to the oven (directly on the rack) to keep warm while continuing to cook the waffles.

Step 8: Serve!

Serve the almond waffles warm topped with cranberry honey syrup and toasted almonds.

the cranberry almond waffles on a plate from the side

FAQs and Expert tips

Can the waffles be made ahead?

Yes, waffle batter can be made ahead and stored in an airtight container in the fridge for up to 5 days.

  • The egg yolk mixture can be mixed up ahead. Cover and set in the fridge overnight.
    • Can the syrup be made ahead?

  • The honey syrup can be made three days in advance. Transfer the mixture to a jar and refrigerate. Bring the honey syrup back up to room temperature to serve. Or you can warm it up if you prefer.
    • What is the secret to crispy waffles?

    Making sure your egg whites have stiff peaks before folding them into the batter will help make your waffles extra crispy. You can also add a little cornstarch or extra sugar.

    How long does homemade honey syrup last?

    Honey is shelf stable and can technically last for years, but as soon as you introduce new ingredients to the honey you have to make sure to store it properly. Keep this cranberry honey syrup in the fridge in an airtight jar for up to 1 month.

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    At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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    the cranberry almond waffles on a plate from the side

    Almond Waffles with Cranberry Orange Honey Syrup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 5 reviews

    • Author: Katie Webster
    • Total Time: 30 minutes
    • Yield: 4 to 5, depending on waffle iron 1x
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    Description

    These Crispy Almond Waffles are made with almond flour, almond milk, almond oil and almond extra. They’re topped with toasted almonds and tangy and sweet honey syrup made with fresh cranberries and orange zest. They make a festive holiday breakfast for Christmas.

    Ingredients

    Units Scale
    • 3/4 cup honey
    • 3/4 cup fresh or frozen cranberries
    • 1 teaspoon orange zest
    • 2 large eggs, yolks and whites separated
    • 1/2 cup almond oil or organic canola oil
    • 1/3 cup almond milk or milk
    • 3 tablespoons sugar, divided
    • 3/4 teaspoon almond extract
    • 3/4 cup white whole-wheat flour
    • 1/2 cup all-purpose flour
    • 3 tablespoons almond meal
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 5 tablespoons toasted almonds

    Instructions

    1. Bring honey, cranberries to a simmer in a small saucepan over medium-high heat, stirring often. Cook until the cranberries burst, about 4 minutes. Remove from the heat and stir in orange zest. Set aside.
    2. Preheat waffle iron. Heat oven to 300 degrees F.
    3. Meanwhile, prepare batter: Whisk egg yolk, oil, almond milk, 2 tablespoons sugar and almond extract in a large bowl.
    4. Whisk white whole-wheat flour, all-purpose flour, almond meal, baking power and salt in a medium bowl.
    5. Beat egg whites with an electric beater on high until foamy. Gradually beat in the remaining 1 tablespoon sugar and continue beating on high until soft peaks form.
    6. Stir the flour mixture into the liquid mixture. Add the whites, and fold to combine. Cook batter, ¼ to 1/3 cup per waffle, according to waffle maker instructions until browned and crispy. Transfer the waffle to the oven (directly on the rack) to keep warm while continuing to cook the waffles. Serve warm topped with cranberry honey and toasted almonds.

    Notes

    Freezing:

    If you end up with leftovers, or want to make a double batch of waffles for later, you can freeze the waffles in an airtight ziploc bag or container.

    • Prep Time: 30 minutes
    • Cook Time: 20 minutes
    • Category: breakfast
    • Method: small appliance
    • Cuisine: American

    Nutrition

    • Serving Size: 1 waffle, 2 tablespoons syrup
    • Calories: 481
    • Carbohydrates: 57
    • Fiber: 3 g
    • Protein: 7 g

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