I’m about to convert you to fresh cranberry sauce all because you can take the leftovers and do something amazing with the leftovers.
Waffles. The sophisticated cousin of pancakes.
I’m talking about using that leftover cranberry sauce to make some of the best waffles of your life.
You can even make them a dessert dish by topping them with a scoop of vanilla ice cream.
Boom!
Your life just changed.
Here’s that recipe for ya –
Fresh Cranberry Sauce Waffles
Transform leftover cranberry sauce into a delightful breakfast treat with these fluffy, tangy-sweet waffles. Perfect for holiday mornings or a creative way to use up Thanksgiving leftovers, these waffles feature swirls of cranberry sauce that caramelize beautifully on the waffle iron.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 3/4 cups whole milk (room temperature)
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 cup cranberry sauce (homemade or canned, slightly warmed)
- as needed cooking spray or additional butter (for greasing the waffle iron)
Instructions
1. Preheat your waffle iron according to manufacturer's instructions. If your waffle iron has temperature settings, set it to medium-high heat for crispy exteriors.
💡 Tip: Starting with a properly heated waffle iron ensures even cooking and prevents sticking.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using) until well combined and no lumps remain.
💡 Tip: Sifting dry ingredients isn't necessary but whisking thoroughly helps create lighter waffles.
3. In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and well incorporated.
💡 Tip: Room temperature ingredients combine more easily and create a smoother batter.
4. Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or rubber spatula until just combined. The batter should be slightly lumpy—do not overmix.
💡 Tip: Overmixing develops gluten and results in tough, dense waffles. A few lumps are perfectly fine.
5. If your cranberry sauce is thick or has large chunks, gently warm it in the microwave for 15-20 seconds and stir to make it more spreadable. Set aside.
💡 Tip: Slightly warmed cranberry sauce swirls more easily into the batter and creates pretty ribbons.
6. Lightly grease the preheated waffle iron with cooking spray or brush with melted butter. Pour the recommended amount of batter onto the center of the waffle iron (usually about 1/2 to 3/4 cup, depending on your iron size).
💡 Tip: Check your waffle iron's manual for the exact amount—overfilling causes messy overflow.
7. Immediately spoon about 2 tablespoons of cranberry sauce onto the batter, then use a knife or skewer to gently swirl it into the batter in a circular or zigzag pattern.
💡 Tip: Don't swirl too vigorously or the cranberry sauce will sink to the bottom. Gentle swirls create beautiful marbled patterns.
8. Close the waffle iron and cook according to manufacturer's instructions, typically 4-5 minutes, until the waffle is golden brown and steam stops escaping from the sides.
💡 Tip: Avoid opening the waffle iron too early, as this can cause the waffle to tear. Wait until steam subsides.
9. Carefully remove the waffle using a silicone spatula or wooden utensil to avoid scratching non-stick surfaces. Transfer to a wire rack or keep warm in a 200°F oven while you cook the remaining waffles.
💡 Tip: Placing finished waffles directly on a plate can make them soggy. A wire rack maintains crispiness.
10. Repeat with remaining batter and cranberry sauce. Serve warm with additional cranberry sauce, maple syrup, whipped cream, or a dusting of powdered sugar.
💡 Tip: These waffles pair beautifully with cream cheese or Greek yogurt for extra richness.
Notes
Tips
- Make the batter the night before and store it covered in the refrigerator. Give it a gentle stir before using, and add a splash of milk if it has thickened.
- For extra crispy waffles, add 2 tablespoons of cornstarch to the dry ingredients.
- Leftover waffles freeze beautifully. Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster or oven.
- If you prefer sweeter waffles, increase the sugar to 3-4 tablespoons or drizzle with honey before adding cranberry sauce.
- These waffles are an excellent way to use up leftover holiday cranberry sauce during Thanksgiving weekend.
- Top with ice cream for a dessert
Variations
Here’s a few ways to make this recipe even better. Check out these ideas –
- Orange Cranberry Waffles: Add 1 tablespoon of orange zest to the batter and use orange juice in place of 1/4 cup of the milk for a citrus twist.
- Whole Grain Version: Replace half of the all-purpose flour with whole wheat flour or white whole wheat flour for added nutrition and nutty flavor.
- Spiced Cranberry Waffles: Add 1/4 teaspoon each of nutmeg and ground ginger along with the cinnamon for a warming spiced flavor profile.
- Buttermilk Cranberry Waffles: Substitute buttermilk for the whole milk and reduce baking powder to 2 teaspoons, adding 1/2 teaspoon baking soda instead.
- Chocolate Cranberry Waffles: Add 1/4 cup mini chocolate chips to the batter for a decadent dessert-style waffle.
- Vegan Version: Use plant-based milk, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), and use vegan butter.
Nutrition Facts
Calories: 385 kcal
Protein: 8g
Carbohydrates: 54g
Dietary Fiber: 2g
Sugars: 18g
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 420mg
Potassium: 245mg
Calcium: 185mg
Iron: 2.5mg
Vitamin C: 2mg