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Homemade eggnog waffles with syrup and coffee
5 from 1 vote
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Eggnog Waffles

These festive waffles are so delicious and filled with the flavours of eggnog. Store extras in the fridge or freezer for a quick fuss-free gourmet breakfast, simply reheat in the toaster. Beating the egg whites is an extra step that makes the waffles fluffier, but you can skip this step and simply add the whole beaten eggs to the wet mixture if desired.

Course Breakfast
Cuisine American
Keyword eggnog, Waffle
Servings 6 servings
Author Fraiche

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch cloves (optional)
  • 1/4 teaspoon salt
  • 2 eggs, separated
  • 2 cups eggnog
  • 1/4 cup melted butter
  • 1 teaspoon vanilla

Instructions

  1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

  2. Separate the egg white from the yolks and place the egg whites in a medium bowl. Beat on high with an electric mixer until stiff peaks form and set both the yolks and egg whites aside.

  3. In a medium bowl, whisk together the egg yolks, eggnog, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix just to combine. Fold in the beaten egg whites just to combine.

  4. Cook the waffles according to the manufacturer's directions in your favourite waffle iron and serve with maple syrup.