Pumpkin Belgian Waffles With Cranberry Compote

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“I've adapted this recipe so it is healthy and still very yummy. My kids think this is just the best treat. We make it sometimes on a lazy weekend morning. I make double the compote and save it for a sauce over yogurt”
READY IN:
15mins
YIELD:
14 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Waffles:.
  2. Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
  3. Beat together the milk, pumpkin, melted butter and eggs & egg white in a small bowl. Pour wet ingredients into dry ingredients. Mix together to make a slightly lumpy batter.
  4. Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
  5. For the Compote:.
  6. Put all ingredients into medium saucepan. Bring to a boil. Cook for 5 minutes stirring often. Reduce heat to medium-low, cook for another 5-7 minutes until cranberries cook down & skin starts to peel. Let cool for 5 minutes.
  7. makes about 3 cups compote.

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