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Cranberry-Walnut Belgian Waffles

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


  • 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


  • 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.
  • 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.
  • 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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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