Okay we need to talk about the bourbon situation happening inside this cherry compote (just a tablespoon and a half!) but it is doing HEAVY LIFTING.
Crispy golden waffles, jammy maple-bourbon cherries piled on top, a few fresh cherries scattered around for crunch and color, and a snowstorm of icing sugar to finish it off. The almond extract is the sneaky background player that makes everyone go ‘wait, what IS that?’ It’s giving bakery, it’s giving weekend, it’s giving…. me eating this for dinner on a Wednesday.
These waffles have been showing up on repeat in our house and I regret NOTHING.
Fresh vs. Frozen Cherries: Does It Matter?
Fresh cherries SHINE for the topping. Choose ones that are FIRM to the touch, with GLOSSY SKIN and a VIBRANT hue (no bruises allowed). Pit them using a cherry pitter for speed, or a knife if you’re old-school. Halve them right before serving to keep that fresh bite.
Frozen cherries are your WORKHORSE for the sauce. Toss them in frozen; no thawing needed. They’ll simmer down beautifully, but since they’re juicier, give the sauce an extra 5 minutes to reduce. For topping, if you must use frozen, thaw COMPLETELY and pat dry with paper towels (soggy waffles are a tragedy).
Either way, your cherry waffles will be DELICIOUS. Fresh for looks, frozen for ease; pick based on what you have!
How to Get Crispy (Not Soggy) Waffles
Step 1: Preheat your waffle maker to MEDIUM-HIGH heat and grease it lightly with butter or spray. A hot iron is NON-NEGOTIABLE for crispiness!
Step 2: Mix the batter until JUST combined. Lumpy is GOOD. Overmixing? Say goodbye to crispiness. (Leave those lumps!)
Step 3: Cook waffles until DEEPLY GOLDEN BROWN, about 3-5 minutes. Resist opening the lid early; let them crisp up properly.
Serve immediately while hot for maximum crunch. No soggy allowed!
Can You Make the Cherry Sauce Ahead?
Absolutely YES, this compote is built for make-ahead. Prepare it up to 3 days in advance, let it cool completely, then stash it in an airtight container in the fridge. The bourbon and maple do beautiful things as they mingle overnight (a little patience pays off here).
To reheat, warm it gently in a small saucepan over low heat, stirring occasionally. Splash in a tablespoon of water if it thickened up too much in the fridge….it usually does. The microwave works too, just go in 30-second bursts with a stir between each.
Freezing? Go for it. It keeps for 2 months in a freezer-safe container. Thaw overnight in the fridge, then reheat as directed above. Just remember the FRESH cherries for garnish must be tossed on at the very last second, otherwise they turn sad and soggy.
Bourbon Substitutes in the Compote
- KIRSCH (cherry brandy)… doubles down on the cherry flavor. A little goes a LONG way, so start with just 1 tbsp.
- DARK RUM… brings warmth with a touch of molasses depth.
- BRANDY… the classic choice. Basically a milder bourbon swap.
- AMARETTO… almond liqueur that echoes the almond extract already in your batter.
- PORT or another red wine… richer, deeper fruit profile with slightly less bite.
- For zero proof: 1 tsp vanilla extract plus 1 tbsp cherry juice. Kid friendly AND grown up approved!
Use any of these in the same 1.5 tbsp measurement, stirred in after the compote comes off the heat. Taste as you go though… potency varies by bottle!
More Recipes to Try
- Mouthwatering Cherry Crepes
- Cinnamon Pumpkin Pancakes
- Cherry Cinnamon Rolls
- Easy Blueberry Breakfast Bake
- Blueberry Butter Swim Biscuits
- English Strawberry Scones
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: Simmer 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: Whisk the Liquid 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: Combine Into a Lumpy 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: Bake Until Golden Brown
- 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: Garnish and Serve Immediately
- 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.