Orange Waffles and Vanilla Bean Butter make for an impressive breakfast menu! (via

Orange Waffles with Vanilla Bean Butter

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: six 5- to 6-inch waffles 1x


Orange Waffles

  • 2 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk
  • 1/2 cup fresh-squeezed orange juice
  • 2 eggs, separated
  • 4 teaspoons grated orange zest
  • 6 tablespoons unsalted butter, melted

Vanilla Bean Butter

  • 4 tablespoons unsalted butter, room temperature
  • 1 1/2 tablespoons packed brown sugar
  • 1 vanilla bean pod, seeds scraped out, pods reserved for different use
  • pinch cinnamon
  • pinch salt


Orange Waffles

  1. Preheat a waffle iron. If you plan to keep the waffles warm until serving time, pre-heat the oven to 200°F.
  2. 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.
  3. 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.
  4. 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.

Vanilla Bean Butter

  1. 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)