Eggnog Waffle Recipe

angled shot of stack of eggnog waffles topped with cranberries and whipped cream

Course: Breakfast

Cuisine: American

Keyword: eggnog waffles, holiday waffles

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: belgium waffles

Calories: 305kcal

Author: Jessica Formicola

Crispy-outside, custardy-inside eggnog waffles with warm spice and vanilla. Simple steps, make-ahead tips, and freezer-friendly for easy holiday brunch.

Print Recipe

Equipment

Belgium waffle iron

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup whole milk
1 cup eggnog
2 eggs , lightly beaten
4 tablespoons unsalted butter , melted
1 teaspoon vanilla extract
1 cup eggnog syrup
1 cup sugared cranberries

Instructions

In a large mixing bowl, whisk together the 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg so it is evenly disturbed.
Whisk in the 1 cup whole milk, 1 cup eggnog, 2 eggs, melted 4 tablespoons unsalted butter and 1 teaspoon vanilla extract until just mixed. There might be small clumps, do not overmix!
Preheat a waffle iron according to the package instructions (they all vary, I can’t give you exact instructions here). Fill the waffle mold until nearly full (not all the way for expansion) and cooking until golden brown (again, according to package instructions), but generally about 4 minutes.
Serve with eggnog syrup and sugared cranberries.
If you tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Allow the waffles to fully cool before covering and store in the refrigerator for up to a week. Reheat in the toaster, just like a frozen waffle until golden brown.

Freezer Friendly: Allow the waffles to fully cool, then place into a plastic freezer bag, releasing as much air as possible. Reheat in the toaster until golden brown.

Nutrition