Whole-Wheat Waffles with Spiced Fall Fruit

Whole-Wheat Waffles with Spiced Fall FruitRecipe
Photo: Alex Farnum; Styling: Kevin Crafts
You can use a wide range of whole-wheat flours for these tender waffles, from milder and softer to heartier. We adapted a recipe created for Community Grains, in Oakland, and added a topping that's fruit and syrup all in one.


Makes 4 1/2 (8-in. square) waffles
Total time: 1 Hours

Recipe from


Recipe Time

Total: 1 Hours

Nutritional Information

Calories 574
Caloriesfromfat 29 %
Protein 16 g
Fat 19 g
Satfat 7 g
Carbohydrate 93 g
Fiber 11 g
Sodium 844 mg
Cholesterol 117 mg


2 tablespoons butter
1/2 cup packed light brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
3 firm-ripe pears or apples, peeled and sliced 1/3 in. thick
1/2 cup pomegranate seeds
2 cups whole-wheat flour*
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
2 to 2 1/4 cups buttermilk
1/4 cup applesauce
2 to 3 tbsp. olive oil


1. Make compote: Heat butter, sugar, lemon juice, and cinnamon in a 12-in. frying pan over medium heat, whisking occasionally, until melted. Add pears and cook, stirring gently a few times, until slightly soft, 5 to 10 minutes. Remove from heat and stir in pomegranate seeds.

2. Meanwhile, make waffles: Heat a waffle iron according to manufacturer's directions. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk eggs to blend, then whisk in 2 cups buttermilk, the applesauce, and 2 tbsp. oil. Whisk in flour mixture until smooth.

3. Cook a small test waffle, coating grids with cooking oil spray if suggested by manufacturer. If it's drier than you like, whisk another 1 tbsp. oil and 1/4 cup buttermilk into batter. Cook remaining waffles.

4. Reheat compote over medium-high heat and serve with waffles.

*Choose milder and softer whole-wheat flour (such as pastry or Sonora) to heartier (such as hard white or hard red).

Note: Nutritional analysis is per waffle.