I’ve been making all sorts of creative waffles over the past year, ever since receiving a waffle iron that makes four square waffles at the same time from my mother-in-law for Christmas. It has been so much fun. Some of our favorite waffles have been:
- Nutella Stuffed Dessert Waffles
- Pepperoni Pizza Stuffed Waffles
- Maple Pecan Cinnamon Roll Waffles
- Jalapeño Cornbread Waffles Topped With Turkey Chili
- Taco Waffles Stuffed With Ground Turkey And Cheese
- Chocolate Chip Cookie Waffles
This Christmas, I got another waffle iron that makes two round waffles at one time and we’ve been making all sorts of fun waffle creations like my Parmesan Spaghetti Bolognese Waffles! We even hosted a “Waffle Day” where we tried a whole bunch of new waffle recipes and the kids invited friends over to eat them all, and my parents came over for a waffle night to help taste and eat up several more new waffle recipes.
One of my favorite waffle recipes is the Blackberry Toasted Almond Waffles.
These Blackberry Toasted Almond Waffles weren’t too sweet and even though they had the consistency of pound cake, they weren’t heavy. The waffles were firm but still felt fluffy, and they didn’t immediately start getting mushy when topped with whipped cream.
The fresh blackberries cooked inside the waffles tasted amazing. Cutting the berries in half — or if they were really big blackberries, in fourths — made a huge difference. Instead of a few big blobs of blackberry, the warm, gooey berries were spread out across the whole waffle, giving you some in almost every bite. And the toasted slivered almonds make this waffle. They add a nutty crunch to the waffle, which compliments the fresh blackberries and really boosts the flavor.
These waffles would the perfect addition to brunch!
Making Blackberry Toasted Almond Waffles is pretty easy.
Begin by preheating the waffle iron on medium heat, toasting the slivered almonds, and cutting up the fresh blackberries, leaving some whole to garnish the waffle with.
Then combine the sugar, butter, and eggs in a medium mixing bowl and beat with an electric mixer until light and fluffy. Beat in eggs one at a time, add the coconut milk and vinegar, and while mixing on low speed, slowly add the flour, baking soda, baking powder. Mix until just blended and the batter is very thick. You don’t want to overmix this batter. Finally add most of the toasted almonds (about 1/4 cup) and the halved blackberries to the batter, gently folding them in.
Spoon the batter into the waffle iron and cook until golden brown — about 3-4 minutes per waffle. Serve the waffles topped with whipped cream and the remaining blackberries and slivered almonds.
This recipe makes four delicious round waffles. If you’re making these for a brunch, I highly recommend at least doubling the recipe, making the waffles in advance, and leaving them in the oven on low heat or in a warming drawer until time to eat.
Fluffy Blackberry Toasted Almond Waffles
With fresh blackberries and toasted almond slivers, these waffles have the texture of pound cake and a little crunch!
- 1 cup sugar
- 1/2 butter, softened
- 2 large eggs
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1 tbsp apple cider vinegar
- 1/3 cup slivered almonds, toasted
- 1 cup fresh blackberries
- Preheat waffle iron on medium heat. Toast slivered almonds under the broiler. Cut 2/3 cup of the fresh blackberries into halves.
- Combine sugar, butter, and eggs in a medium mixing bowl and beat with an electric mixer until light and fluffy. Beat in eggs one at a time.
- Add coconut milk and vinegar. While mixing on low speed, slowly add flour, baking soda, baking powder. Mix until just blended and the batter is very thick.
- Add 1/4 cup of the toasted, slivered almonds and the halved blackberries, and gently fold in with a mixing spoon.
- Spoon batter into the waffle iron and cook until golden brown (about 3-4 minutes per waffle). Serve topped with whipped cream and the remaining blackberries and slivered almonds.
Makes 4 waffles.
You can replace the coconut milk and apple cider vinegar with just 1/2 cup buttermilk. We skip the buttermilk because I have a lactose allergy.