Light, fluffy and perfectly crisp around the edges, these Easy Crispy Waffles with Blood Orange Glaze are delicious for breakfast, brunch, dinner, or even dessert and make the perfect Mother’s Day Brunch surprise!
I remember when I was little my sister, brother and I would love to make our mom breakfast in bed. My sister is five years older than me and my brother is five years younger than me. After my parents divorced when I was five, surprise breakfast in bed for our mom became a frequent weekend activity put together by my siblings and me. Our skills in the kitchen were limited, so I remember we would serve a tray filled with all the sugary packaged breakfast food and frozen waffles we could find. Always with a glass of milk and fresh flower from our backyard.
My personal favorite special occasion breakfast or brunch is ALWAYS crispy waffles. Ok, or french toast, but mostly WAFFLES. You guys, I just love waffles. I love all waffles, but on Mother’s Day, I want the buttery soft ones with crispy edges. Now, anyone can take their mom out to brunch, but can everyone make their mom brunch?
Yes. The answer is YES!
I promise, there is nothing scary about these amazing crispy waffles. The ingredients are simple and there is even a video for you guys to watch just in case you need a little visual help (don’t worry, I’m a total visual learner). The blood orange glaze with the fresh oranges and whipped cream makes them EXTRA SPECIAL and even reminds me of a cross between a donut and a cake.
Basically, the most amazing brunch ever!
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Crispy Waffles with Blood Orange Glaze
FOR THE BLOOD ORANGE GLAZE
- 3 tablespoon fresh blood orange juice
- 1/2 cup powdered sugar (plus more as needed)
FOR THE WAFFLES
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 6 tablespoon canola oil
- 1 large egg (separated)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 3 Blood oranges (peeled and sliced, for serving)
- whipped cream (for serving)
FOR THE BLOOD ORANGE GLAZE
- In a small bowl whisk together the blood orange juice with 1/2 cup powdered sugar until smooth. If the glaze is too runny add additional powdered sugar, 1 tablespoon at a time until desired consistency is reached. Set aside.
FOR THE WAFFLES
- Preheat oven to 200 degrees F.
- In a medium bowl, first whisk together the dry ingredients- the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a separate bowl whisk together the buttermilk, whole milk, and vegetable oil. Beat in the egg yolk. Set aside.
- Add the separated egg white to a separate bowl and use a hand mixer to beat the egg white into soft, fluffy, peaks (approximately 3 minutes). Add the sugar to the egg white and continue to beat until egg white becomes firm and glossy. Beat in the vanilla. Set aside.
- Add the liquid ingredients to the bowl with the dry ingredients and gently mix until just incorporated. Add the beaten egg white to the wet ingredients and use a rubber spatula to gently fold everything together. Mix just until incorporated.
- Preheat a waffle maker (square or round) and lightly oil with nonstick cooking spray. Pour approximately 1 cup of the batter into the center of the waffle iron and close the lid. Cook until inside is fully cooked and outside is golden and crispy (approximately 3-4 minutes). Transfer waffles to rack in preheated oven to keep warm. Repeat.
- Top waffles with blood orange glaze, fresh sliced oranges, and whipped cream, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)