Easy Eggnog Waffles

waffles with butter and syrup on a white plate

These Easy Eggnog Waffles feature cozy flavors that are perfect for the holiday season. Fluffy on the inside and crisp on the outside, these waffles are infused with creamy eggnog and spices, making them the ultimate festive treat!

Course Breakfast

Cuisine American

Keyword eggnog waffles

Prep Time 10

Cook Time 15

Total Time 25

Servings waffles

Calories 359

Author Gayle

Equipment

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 eggs
1½ cups eggnog
6 tablespoons unsalted butter (melted and slightly cooled)
1 teaspoon vanilla bean paste (or vanilla extract)

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Instructions

Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. Use the back of a spoon to create a well in the center. Set aside.
In a small bowl, whisk eggs and eggnog. Add in melted butter and vanilla and whisk to combine.
Pour wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
Scoop the batter (using roughly ¼ cup of batter) into the preheated waffle iron and cook until waffles are golden brown and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.

Notes

Leftover waffles will keep in the refrigerator for up to four days.
To reheat: While a microwave will work for reheating, you will lose some of that crispy texture. To keep your waffles crisp, reheat in a 300℉ oven until waffles are warmed.
To freeze: store leftover waffles in a freezer-safe container or bag for up to three months. When ready to eat, let thaw completely in the refrigerator.
Adapted from my Fluffy Belgian Waffle recipe.
See my tips and tricks for making these Easy Eggnog Waffles above the recipe box.

Nutrition