Classic buttermilk waffles, topped off with roasted blood oranges and a dollop of honey-flavored mascarpone cheese. Perfect for brunch or any other occasion! Perfect for spring brunch!
This recipe was originally published in March of 2018, but I just updated it with fresh photos and clearer directions!
That is certainly a long name – but don’t worry – this recipe is not as complicated as the name may imply. Full of amazing flavor – yes. Complicated? No.
How to Roast Blood Oranges:
Roasting citrus fruit helps boost the flavor – you get a big payoff for minimal effort! Just slice the oranges and place them on a lined baking sheet. Toss them with granulated or cane sugar, and let them cook while you make the waffles. Couldn’t be easier!
This process sort of caramelizes them, giving an amazing flavor, plus – they look super fancy. Perfect for any brunch occasion!
While those roast, whisk up a simple batter – and you can sub lemon juice + regular milk for buttermilk in a pinch! I pretty much always do that.
Cook your waffles for 3-5 minutes each, until nice and golden brown.
The honey mascarpone on top adds creamy dreamy texture and some extra sweetness. Just stir some honey and vanilla into a tub of mascarpone cheese – and WOW. Yum factor just went through the roof!
Dollop some of that honey mascarpone on top of your waffles all fancy-like, pour maple syrup over top, and dig in!
Oh, you could also sprinkle some orange zest onto your waffles, and if you have extra oranges – like I did – you can juice them and have fresh orange juice with your brunch!
The finished dish is something that looks super fancy-pants even though it wasn’t that hard to make. No one needs to know! Add a little bacon or some eggs on the side and BAM. Waffle magic for dinner, breakfast, brunch, holidays, EVERY DAY.
In the words of the incredibly wise Leslie Knope “Why would anyone ever eat anything other than breakfast food?” I think both her, and Ron Swanson, would approve of these waffles – with a side of ALL the bacon and eggs you have.
P.S. – Here’s a link to the waffle maker (affiliate link) I use! I love it and it’s super user-friendly.
Did you make this recipe? Snap a photo!
Buttermilk Waffles with Roasted Blood Oranges and Honey Mascarpone
- FOR THE WAFFLES:
- 2 cups flour
- 2 TBS cane sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 3/4 cups buttermilk
- 1/4 cup regular milk
- 4 eggs
- 3 TBS butter melted
- Orange zest
- FOR THE HONEY MASCARPONE:
- 8 oz 1 tub mascarpone cheese, at room temperature
- 1 TBS honey
- 1 tsp vanilla
- FOR THE ROASTED BLOOD ORANGES:
- 3 blood oranges
- 1 TBS cane sugar
- Powdered sugar for garnish
- Orange zest for garnish
- Maple syrup + butter for serving
- Preheat oven to 350 degrees. Slice the oranges into thin slices as pictured, reserving the ends. Place the orange slices on a parchment paper-lined baking sheet and sprinkle with 1 TBS of cane sugar. Roast for 22-25 minutes.
- While the oranges are roasting, make the waffles. Combine the dry ingredients in a large mixing bowl, and whisk. In another bowl, combine the wet ingredients and whisk together. Add the wet ingredients to the dry ingredients and whisk together until combined. There will be some small lumps but the batter will be mostly smooth. Add a little orange zest from the ends of the oranges that were reserved earlier. Stir to combine.
- Preheat your waffle maker. Let the waffle batter sit while the waffle iron is heating up. Once the waffle maker is heated (mine has a few settings and I usually opt for medium heat) spray with cooking spray and add some batter. This will depend on the size of your waffle maker, but I used about 1/2 cup of batter for each of my waffles (I've included a link to my waffle maker earlier in this post). Cook each waffle for 4-5 minutes, or until golden brown and slightly firm.
- To make the honey mascarpone, simply add the honey and vanilla to the room temperature mascarpone and stir until combined and light and fluffy.
- Assemble your waffles - place a few slices of the oranges on each plate of waffles with a dollop of the mascarpone. Dust with powdered sugar and a little orange zest. Serve warm with maple syrup! Breakfast never looked so good!
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