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cherry waffles

Mouthwatering Cherry Waffles

Delicious Mouthwatering Cherry Waffles recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
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.