Homemade eggnog waffles spiced with ground cinnamon and nutmeg. Finish them off with your favorite toppings, like maple syrup or fresh fruit.
Kim loves homemade waffles! Personally, I prefer pancakes. One day, I’ll share my recipe for homemade pancakes. In the meantime, let’s focus on these eggnog waffles. In my opinion, you won’t find a better holiday breakfast. I know a lot of people that make a special meal on Christmas morning (myself included).
If that’s not something you’ve done, then I highly recommend these waffles for your first attempt. They’re easy to prepare and can be done in less than 30-minutes (depending on your waffle iron). The only trick to the recipe is knowing your appliance. Otherwise, you’ll need the manual for 2 parts of the dish. The amount of batter and the amount of time. Other than those little challenges, the recipe should be a breeze.
How to make eggnog waffles from scratch:
First, preheat your waffle iron per the manufacturer’s instructions. Also, we spray our iron with non-stick cooking spray.
Afterward, place a large mixing bowl on your counter-top.
Use a whisk to combine the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, salt, and nutmeg.
If you haven’t done so already, melt the butter so it has a few minutes to cool.
Next, lightly beat two cracked eggs. Add them to the dry ingredients along with the eggnog and melted butter.
Afterward, use your whisk to combine the dry and wet ingredients into a waffle batter.
Use your manufacturer’s instructions to determine how much waffle batter should be added to the iron.
Additionally, it should explain how long to let the waffle cook. Once the waffle has cooked, remove it from the appliance.
Then, repeat the cooking process until all the batter has been used. Last, top the waffles with whatever you desire and serve hot.
That’s it, your from scratch eggnog waffles are done! Kim and I hope you enjoy them and wish you all the best 🙂
- We top our waffles with unsalted butter and pure maple syrup. However, you can top yours’ with anything you desire. For example, you may want to use whipped cream or a fruit topping like mango puree.
- When using a waffle iron, Kim always places paper towels under the appliance. Because, as the batter cooks, it releases steam and that can cause your iron to overflow. Keeping paper towels underneath it makes clean-up a breeze.
- Cinnamon and nutmeg can be overwhelming spices. So, feel free to reduce or omit them from the recipe if you’re worried they will overpower the eggnog.
Can you freeze eggnog waffles?
Sure, once they’re cooked and cooled. When properly stored in your freezer, they should hold for up to 2 months. They can be reheated, without thawing, in an oven or microwave.
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- 2 cups all-purpose flour
- 2 tablespoons light brown sugar optional
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 cups eggnog
- 2 large eggs lightly beaten
- 4 tablespoons unsalted butter melted and slightly cooled
- Heat a waffle iron according to manufacturer instructions. If specified by the manufacturer, spray lightly with cooking spray.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Add the eggnog, eggs, and butter, and whisk until smooth.2 cups all-purpose flour2 tablespoons light brown sugar2 teaspoons baking powder1 teaspoon baking soda½ teaspoon ground cinnamon½ teaspoon kosher salt¼ teaspoon ground nutmeg2 cups eggnog2 large eggs4 tablespoons unsalted butter
- Place a scoop of batter onto the hot waffle iron, close, and set the timer. (Please use the waffle iron manual to determine the correct amount of batter and how long to cook each waffle). Our waffle maker makes large, circular waffles which require 1 cup of batter each with a cook time of 4 minutes.
- Carefully remove the cooked waffle, and transfer it to a waiting plate. Repeat with the remaining batter. Serve hot with maple syrup, whipped cream, butter, or a dusting of powdered sugar or fresh nutmeg. Leftovers can be stored in the refrigerator for up to 3 days.