Orange Waffles with Vanilla Bean Butter make for a glorious weekend breakfast!
I am not huge on breakfast during the week, but breakfast on the weekend is a whole other story. When I was a kid, I used to love helping my dad make waffles, pancakes or French toast on a Saturday morning. We’d usually make our waffle batter from a box mix, but now I know better and whenever we make waffles now, we make them from scratch. Making waffles from scratch is pretty easy — no more difficult than a basic chocolate chip cookie recipe.
These Orange Waffles with Vanilla Bean Butter are so simple, too. The waffles themselves are fluffy and subtly tart — they’re made with orange juice and zest. The Vanilla Bean Butter is a delicious addition! You’ll whip unsalted butter with brown sugar and the seeds of a vanilla pod and a hit of cinnamon, and it adds a lovely sweetness to these waffles. You can make the batter and the butter the night before if you like, and wake up to warm waffles. Just like dad used to make. Happy weekend! // susannah
Yields six 5- to 6-inch waffles
10 minPrep Time
20 minCook Time
30 minTotal Time
- Preheat a waffle iron. If you plan to keep the waffles warm until serving time, pre-heat the oven to 200°F.
- In a large mixing bowl, stir together flour, sugar, baking powder and salt. In a medium bowl, whisk together the milk, orange juice, egg yolks and orange zest. In a third bowl, whisk together the egg whites until frothy and firm, but not quite stiff.
- Make a well in the dry ingredients and slowly pour in the milk mixture. Gently mix until just combined. Add the melted butter in a slow, steady stream and stir until incorporated. Gently fold in the egg whites.
- Grease waffle iron. Pour in 1/2 cup of batter (more or less, depending on your waffle iron). Cook approximately 3 minutes or until crisp and golden brown. If not serving immediately, place on a baking sheet in a single layer and keep in the warm oven.
- In a medium bowl, mix together butter, brown sugar, vanilla seeds, cinnamon and salt. Set aside until ready to serve. If making in advance, store in a small bowl wrapped in plastic wrap. Return to room temperature before using.
Loosely adapted from Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings by Betty Rosbottom (affiliate link)