Crispy on the outside, soft on the inside, these brunch-ready waffles are brimming with fragrant spice and crunchy pistachios. The sweet and tart pomegranate honey syrup is a special touch.
Test Kitchen Notes
These are amazing! The recipe was easy to follow and written well. I really like that she has you seperate the egg whites from the yolks and whip then to peaks. This really made the final product a light, fluffy waffle with perfectly brown crisp edges. The brown butter and ras al hanout spice pair very well together and made this waffle so flavorful—I could really taste everything that went into it.
I had one plain with no syrup and the other half with the pomegranate honey syrup; both ways were delightful. My daughter preferred them plain with no syrup—they are honestly that good. The syrup was very easy with simple ingredients and very tasty as well. The number of waffles might depend on how large your waffle maker is. I'll be making this again! —maryGpastorek
5 waffles (depending on the size of your waffle maker)
Pomegranate Honey Syrup
white whole wheat flour
ras el hanout
each salt and orange zest
extra-large egg yolks
unsalted butter browned then cooled to room tempertaure
1 1/2 cups
half and half or whole milk
extra large egg whites
shelled pistachios, roughly chopped
In This Recipe
Pomegranate Honey Syrup
Place the ingredients in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook until thick and syrupy, about 20 minutes.
Preheat the waffle iron.
Sift flour, sugar, ras el hanout, baking powder, and salt onto a large piece of parchment paper. Set aside.
Mix the egg yolks and brown butter in the bowl of a standing mixer fitted with the paddle attachment until combined.
Add the half and half to the egg yolks and mix at the lowest speed. Slowly add the dry ingredients and the orange zest to the egg yolks, mixing to combine. Do not overmix.
In a clean mixing bowl, whisk or beat the egg whites until they form soft peaks.
Fold half of the egg whites into the batter. Gently fold in the remaining egg whites until just combined.
Ladle the batter into the heated waffle iron and sprinkle 2 tablespoons pistachios over the top before closing the waffle iron. Cook according to manufacturer’s instructions (our large Belgian waffles took about 4 1/2 minutes).
Waffles may be kept warm in a 250° F oven for up to 20 minutes. They may be frozen for up to one month—just toast before serving.