Raspberry Almond Belgian Waffles

Raspberry Almond Belgian Waffles


These Raspberry Almond Belgian Waffles are the only way to begin your day.  Soft and fluffy on the inside, crispy on the outside and swirled with Raspberry Amaretto Preserves. Enjoy with a hot cup of coffee for an absolutely perfect start to any day! 


Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6 waffles



Raspberry Almond Waffles
1 cup All-purpose flour
3/4 cup Whole wheat flour
1 Tbsp. Sugar
1 Tbsp. Baking powder
1/2 tsp. Salt
1/2 cup Butter, melted
1/4 cup Robert Rothschild Farm Raspberry Amaretto Preserves
1 cup Milk
1/2 cup Plain Greek yogurt
3 Eggs, beaten

Raspberry Almond Maple Syrup
1/4 cup Robert Rothschild Farm Raspberry Amaretto Preserves
1/4 cup Maple syrup (NOT pancake syrup)
Fresh raspberries and sliced almonds, for garnish



Raspberry Almond Waffles

In a large bowl, whisk together flours, sugar, baking powder and salt to combine. In a saucepan over low heat, melt butter and whisk in Robert Rothschild Farm Raspberry Amaretto Preserves until smooth. Make well in center and add butter and preserves mixture, milk, yogurt and eggs. Stir together until just combined. Heat waffle iron and spray with non-stick spray. Ladle amount of batter as recommended by waffle maker manufacturer onto waffle iron and close. Cook until golden brown.

Raspberry Almond Maple Syrup

In a small saucepan over medium heat, whisk together preserves and syrup until combined. Top waffles with syrup, fresh raspberries and almonds prior to serving.


Notes: To make waffles smaller in diameter like those pictured, use an ice cream scoop to add batter to center of waffle iron and cook as usual.


Recipe created by Melanie Bauer at, melaniemakes.com.