Mouthwatering Cherry Waffles

There’s something special about weekend mornings when you have time to make a real breakfast instead of rushing out the door with a granola bar. But let’s be honest – most waffle recipes are pretty basic, and after a while, plain buttermilk waffles can get a little boring, even with syrup on top.

That’s where these cherry waffles come in. They’re packed with fresh cherries that get cooked down with maple syrup and a splash of bourbon, creating a sweet topping that takes your regular waffle game to a whole new level. The waffle batter itself has hints of vanilla, almond, and lemon that pair perfectly with the cherries, making these feel like a special brunch treat without requiring any fancy techniques or hard-to-find ingredients.

What Kind of Cherries Should I Use?

Fresh cherries are always a great choice when they’re in season, but frozen cherries work just as well for this recipe and are available year-round. If you’re using frozen cherries, there’s no need to thaw them first – just make sure they’re pitted before you start cooking. Sweet cherries like Bing or Rainier will give you a naturally sweeter waffle, while tart cherries like Montmorency add a nice tangy contrast to the maple syrup. Whichever type you choose, just make sure to pit them carefully since biting into a cherry pit is no fun for anyone.

Options for Substitutions

This waffle recipe is pretty forgiving, so here are some swaps you can make if needed:

• Cherries: Fresh cherries are great, but frozen cherries work just as well – no need to thaw them first. You can also try blueberries, raspberries, or diced strawberries for a different fruit twist.
• Maple syrup: Honey or agave nectar can step in for maple syrup in the cherry mixture. Just use the same amount and expect a slightly different flavor profile.
• Bourbon: This is totally optional anyway, but if you want that extra depth without alcohol, try a splash of vanilla extract or just skip it altogether.
• Milk: Any milk works here – whole, 2%, almond, oat, or soy milk are all fine choices. The waffles might be slightly less rich with non-dairy options, but they’ll still turn out tasty.
• Self-raising flour: Don’t have self-raising flour? Make your own by mixing 300g all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt.
• Unsalted butter: You can use salted butter if that’s what you have – just skip any additional salt in the recipe. Melted coconut oil also works as a dairy-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making waffles is overmixing the batter, which develops too much gluten and leads to tough, chewy waffles instead of light and crispy ones – mix just until the flour is incorporated, even if you see a few lumps.

Don’t skip preheating your waffle maker completely before adding the first batch, as a properly heated iron creates that golden, crispy exterior we all love.

When making the cherry sauce, keep the heat at a gentle simmer rather than a rolling boil to prevent the cherries from breaking down too much and turning into mush, and if you’re adding the bourbon, remove the pot from heat first to avoid flare-ups.

Finally, resist the urge to open the waffle maker too early – wait until the steam stops escaping before checking, as opening it prematurely can cause your waffles to tear apart.

What to Serve With Cherry Waffles?

These cherry waffles are pretty sweet on their own, so I like to balance them out with some plain Greek yogurt or a dollop of whipped cream on top. A side of crispy bacon or breakfast sausage adds a nice salty contrast that really complements the sweet cherries and maple syrup. If you’re serving these for brunch, they pair nicely with scrambled eggs and fresh fruit like sliced strawberries or melon. For an extra indulgent breakfast, try adding a scoop of vanilla ice cream on top and drizzling with extra maple syrup.

Storage Instructions

Store: Keep leftover waffles in an airtight container in the fridge for up to 3 days. Stack them with parchment paper in between so they don’t stick together. The cherry topping can be stored separately in a sealed container for about the same time.

Freeze: These waffles are perfect for freezing! Let them cool completely, then stack with parchment paper between each one and pop them in a freezer bag. They’ll keep for up to 2 months, making them great for quick breakfasts during busy mornings.

Reheat: The best way to bring these back to life is in the toaster or toaster oven until they’re crispy again. You can also use the oven at 350°F for about 5 minutes. Warm up the cherry topping separately in the microwave or on the stovetop over low heat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 55-65 g
• Fat: 120-130 g
• Carbohydrates: 450-480 g

Ingredients

For the cherry sauce:

• 2.2 lb cherries (pitted and halved)
• 4 tbsp maple syrup (I recommend Coombs Family Farms)
• 1 tbsp water
• 1.5 tbsp bourbon

For the waffle batter:

• 15.2 fl oz milk
• 4.4 oz unsalted butter (melted and cooled)
• 3 eggs (large, at room temperature)
• 1.5 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp lemon zest
• 1/2 tsp salt
• 2.1 cups King Arthur all-purpose flour

To serve:

• Icing sugar for dusting

Step 1: Prepare the Cherry Compote

• 1.65 lb cherries
• 4 tbsp maple syrup
• 1 tbsp water
• 1.5 tbsp bourbon

In a medium saucepan, combine 3/4 of the pitted and halved cherries (about 1.65 lb) with the maple syrup and water.

Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Let this cook for 20 minutes, stirring occasionally, until the cherries have broken down and the mixture has thickened slightly.

Remove from heat and stir in the bourbon.

Set aside to cool while you prepare the waffle batter—I like to let the compote cool for at least 10 minutes so the flavors meld together beautifully.

Step 2: Mix the Wet Ingredients

• 15.2 fl oz milk
• 4.4 oz unsalted butter
• 3 eggs
• 1.5 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp lemon zest

In a large bowl, whisk together the milk, melted and cooled butter, eggs, vanilla extract, almond extract, and lemon zest until well combined and smooth.

Make sure the butter is cooled to at least room temperature before mixing—if it’s too hot, it can scramble the eggs.

This mixture should be homogeneous and ready to combine with your dry ingredients.

Step 3: Create the Waffle Batter

• 2.1 cups King Arthur all-purpose flour
• 1/2 tsp salt
• wet ingredient mixture from Step 2

In a separate bowl, whisk together the flour and salt.

Pour the wet ingredient mixture from Step 2 into the dry ingredients and gently fold together with a spatula until just combined—stop as soon as you no longer see streaks of flour.

The batter should be slightly lumpy; overmixing will develop too much gluten and make your waffles tough.

I prefer to leave some texture in the batter rather than overworking it, which keeps the waffles light and tender.

Step 4: Heat the Waffle Maker and Cook

• waffle batter from Step 3

Preheat your waffle maker to medium-high heat (or according to your machine’s instructions) and lightly grease it with butter or non-stick spray.

Once hot, ladle the batter from Step 3 into the center of the waffle maker, using about 1/2 to 2/3 cup per waffle depending on your machine’s size.

Close the lid and cook until the waffle is golden brown and crispy on the outside, usually 3-5 minutes.

Transfer cooked waffles to a plate and repeat with the remaining batter.

Step 5: Plate and Serve

• cooked waffles from Step 4
• cherry compote from Step 1
• 0.55 lb cherries
• icing sugar for dusting

Place warm waffles on serving plates and spoon the cherry compote from Step 1 over the top.

Scatter the remaining fresh pitted and halved cherries around or on top of each waffle.

Dust generously with icing sugar for a beautiful finish and added sweetness.

Serve immediately while the waffles are still warm and crispy.

Mouthwatering Cherry Waffles

Delicious Mouthwatering Cherry Waffles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 8 waffles

Calories: 3300

Ingredients Method

Ingredients

  

For the cherry sauce

• 2.2 lb cherries (pitted and halved)
• 4 tbsp maple syrup (I recommend Coombs Family Farms)
• 1 tbsp water
• 1.5 tbsp bourbon

For the waffle batter

• 15.2 fl oz milk
• 4.4 oz unsalted butter (melted and cooled)
• 3 eggs (large, at room temperature)
• 1.5 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp lemon zest
• 1/2 tsp salt
• 2.1 cups King Arthur all-purpose flour

To serve

• Icing sugar for dusting

Method

 

1. In a medium saucepan, combine 3/4 of the pitted and halved cherries (about 1.65 lb) with the maple syrup and water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Let this cook for 20 minutes, stirring occasionally, until the cherries have broken down and the mixture has thickened slightly. Remove from heat and stir in the bourbon. Set aside to cool while you prepare the waffle batter—I like to let the compote cool for at least 10 minutes so the flavors meld together beautifully.
2. In a large bowl, whisk together the milk, melted and cooled butter, eggs, vanilla extract, almond extract, and lemon zest until well combined and smooth. Make sure the butter is cooled to at least room temperature before mixing—if it's too hot, it can scramble the eggs. This mixture should be homogeneous and ready to combine with your dry ingredients.
3. In a separate bowl, whisk together the flour and salt. Pour the wet ingredient mixture from Step 2 into the dry ingredients and gently fold together with a spatula until just combined—stop as soon as you no longer see streaks of flour. The batter should be slightly lumpy; overmixing will develop too much gluten and make your waffles tough. I prefer to leave some texture in the batter rather than overworking it, which keeps the waffles light and tender.
4. Preheat your waffle maker to medium-high heat (or according to your machine's instructions) and lightly grease it with butter or non-stick spray. Once hot, ladle the batter from Step 3 into the center of the waffle maker, using about 1/2 to 2/3 cup per waffle depending on your machine's size. Close the lid and cook until the waffle is golden brown and crispy on the outside, usually 3-5 minutes. Transfer cooked waffles to a plate and repeat with the remaining batter.
5. Place warm waffles on serving plates and spoon the cherry compote from Step 1 over the top. Scatter the remaining fresh pitted and halved cherries around or on top of each waffle. Dust generously with icing sugar for a beautiful finish and added sweetness. Serve immediately while the waffles are still warm and crispy.