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Hazelnut Harvest Waffle with Cranberry Pear Sauce

These aren’t your everyday waffles. Pumpkin, sweet berries and toasted hazelnuts provide a warm topping for homemade waffles.


2 cups cranberries, fresh or frozen

1 cup orange juice

⅔ cup sugar

2 pears, peeled, cored, cut into 1-inch cubes

1 teaspoon bourbon whiskey or vanilla extract

1 cup prepared whipped topping, low fat

1⅔ cups pancake mix

1 cup hazelnuts, toasted, skin removed, diced

1¼ teaspoons allspice, ground

¾ cup pumpkin, canned, solid-pack

¾ cup milk, whole

2 eggs

1 tablespoon vegetable oil


  1. Preheat waffle iron.
  2. Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan. Reduce heat to low boil and cook for 7 minutes. Add pears and continue to low boil for 6 to 8 minutes until berries burst, pears are softened and mixture is reduced to 2 cups. Remove from heat.
  3. Stir bourbon or vanilla into whipped topping until blended; cover and refrigerate.
  4. Blend pancake mix, hazelnuts and allspice in large bowl; set aside.
  5. Whisk pumpkin, milk, eggs and oil in small bowl until blended. Stir into spice-mixture until blended. If mixture is too thick, add additional milk, 1 tablespoon at a time.
  6. Spread 1⅓ cups batter over preheated waffle iron. Cook as directed on mix package. Place ¼ cup cranberry-pear sauce over each waffle square. Dollop 2 tablespoons whipped topping over compote. Dust with additional ground cinnamon and chopped hazelnuts, if desired. Serve immediately. Makes 4, 2-waffle square servings.



Nutritional Information

Based on 4 servings:

Calories 750
Total Fat 30g
Saturated Fat 4.5g
Cholesterol 120mg
Sodium 710mg
Carbohydrates 111g
Dietary Fiber 11g
Protein 16g