Spelt waffles with pistachios and a blood orange and orange-blossom water syrup

Best breakfast or brunch

Feb 17, 2025

∙ Paid

I’m not a big Sunday breakfast or brunch kind of person; I’d rather have a big Sunday lunch, which is the Greek way. Sit around the table for two-three hours eating and drinking until late afternoon, then have fruits and dessert followed by a cup of coffee. But once in a while I like to break up that routine and go out for brunch or prepare a breakfast feast at home to start the day right. One thing I never leave out in cases like these is waffles.

I don’t get the fascination with intricate waffle recipes and extravagant toppings, I believe simple is best. My go-to recipe for basic, classic waffles is the one I shared here on the blog back in 2011 and it is as simple as it can get and pretty damn tasty.

The past couple of years, however, I’ve been using more and more alternative flours —purely because I enjoy the flavor and texture they provide to baked goods— so I thought I’d start experimenting with waffle recipes incorporating said flours.

I’ve tried several ones using buckwheat flour and a couple of others using barley and kamut flour, but the one I absolutely love and come back to again and again is this one with spelt flour.

It is straightforward, quick, fuss-free and delicious with the spelt flour providing a subtle nutty flavor to the crispy waffles. I drizzled them with the bittersweet and slightly sharp blood orange and orange-blossom water syrup I made last week, scattered a few chopped pistachios on top for extra texture and they were transformed into a thing of beauty both visually and in terms of flavor.