Orange-Pomegranate Buttermilk Waffles
9
Points® value
Total Time
46 min
Prep
10 min
Cook
16 min
Serves
8
Difficulty
Easy
Perfect for a holiday morning or special occasion, this recipe is such a nice change of pace from the usual fruit-topped waffles. A mix of whole-grain flour and wheat germ add a rustic quality to orange- and vanilla-scented buttermilk pancakes. You may find these pancakes don't even need syrup since the oranges add juiciness while pomegranate seeds add crunch and sweetness with every bite. To get a jumpstart on the morning prep, make the waffle batter and prep the fruit the night before and store them, covered, in the refrigerator.
Ingredients
White whole wheat flour
2 cup(s)
Egg
2 large
Toasted wheat germ
½ cup(s), honey-toasted variety
Sugar
3 tbsp(s)
Baking powder
1½ tsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
1% low-fat buttermilk
2 cup(s)
Canola oil
1 tbsp(s)
Orange zest
2 tsp(s), grated
Vanilla extract
1 tsp(s)
Orange
2 large, cut into segments
Pomegranate seeds
1 cup(s)
Maple syrup
4 tbsp(s), warmed
Cooking spray
8 spray(s)