Imagine cozying up on a chilly December morning, the scent of cinnamon and nutmeg swirling through your kitchen, and a plate of these golden, pillowy eggnog waffles waiting for you at the table. That’s what this recipe is all about—holiday magic on a breakfast plate. Whether you’re feeding hungry kids in Christmas pajamas or hosting a holiday brunch, these waffles bring the cheer with hardly any stress. Let’s pour a little joy onto our plates, shall we?
Why You’ll Love This Recipe
Growing up, eggnog was that “grown-up drink” I wasn’t sure about—until it found its way into waffles. Wow. Now it’s a must-make every December. These waffles have a rich, custardy texture and warm holiday flavor that makes winter mornings feel extra special.
- Rich and flavorful: Eggnog adds creamy decadence with zero effort.
- Festive magic: Hello, nutmeg-spiced syrup—it’s like Christmas on a fork.
- Make-ahead friendly: Batter holds up beautifully in the fridge overnight.
- Flexible for all diets: Easy swaps make it dairy-free or vegan.
- Perfect for gatherings: They reheat and freeze like champs.
Ingredients Breakdown
Essentials
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 1/2 cups eggnog
- 1/2 cup milk (dairy or non-dairy)
- 4 Tbsp (60 g) unsalted butter, melted
- 1 tsp vanilla extract
Pro Tips
- Use full-fat eggnog for extra creamy waffles.
- Dairy-free? Use coconut milk nog and vegan butter—it still tastes fabulous.
- Crispier waffles: Let the batter rest before cooking, and avoid overmixing.
- No butter? Neutral oil works in a pinch!
Step-by-Step Instructions
- Preheat your waffle iron and lightly grease it with oil or a nonstick spray.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk the eggs, eggnog, milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry. Stir gently until just combined. A few small lumps are okay!
- Let the batter rest for 5–10 minutes to hydrate. Your waffles will thank you.
- Scoop batter (about 1/2 to 3/4 cup, depending on your waffle maker) into the preheated iron. Cook until golden brown and crisp—usually 3–5 minutes.
- While waffles cook, make the syrup: In a small saucepan, melt the butter with maple syrup and brown sugar. Stir until bubbling.
- Whisk in cream, ground nutmeg, and a pinch of salt. Simmer for 2–3 minutes, stirring frequently, until slightly thickened.
- Remove from heat and stir in vanilla. Keep warm or gently reheat before serving.
- Plate waffles, drizzle with warm nutmeg syrup, and top as desired—whipped cream, berries, zest, or a dash of cinnamon sugar!
Chef’s Tips and Tricks
- Don’t skip the batter rest: It helps hydrate the flour and makes the texture light and fluffy.
- Tweak consistency: Too thick? Add more milk. Too thin? Add a tablespoon of flour.
- Keep waffles warm: Place cooked waffles on a baking sheet in a 200°F (95°C) oven while you finish the batch.
- Freeze leftovers: Let them cool, then pop ’em in the freezer. Reheat in toaster or oven for a quick treat.
Recipe Variations and Serving Suggestions
- Dairy-Free: Sub coconut cream for the heavy cream, and use dairy-free nog and vegan butter.
- Vegan: Swap eggs with flax eggs (2 Tbsp flaxseed + 6 Tbsp water, let sit 10 minutes) and follow other dairy-free swaps.
- Serving idea: Add cinnamon-sugar dusting, citrus zest, or serve with cranberry-orange compote.
- Coffee pairing: Try with a cinnamon latte or dark roast with a hint of vanilla syrup.
- Make it brunch-worthy: Serve with crispy bacon or breakfast sausage on the side.
FAQs
Can I make the batter the night before?
Yes! Cover and refrigerate the batter up to 24 hours. Just stir it gently before cooking in the morning.
Can I use pancake mix as a shortcut?
In a pinch, yes—just sub eggnog for the liquid in your mix, add a pinch of cinnamon and nutmeg, and go from there. But trust me—this homemade version is worth it.
What’s the best way to reheat frozen waffles?
Toast them straight from the freezer or warm in a 350°F oven for about 7–10 minutes until crisp.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 1/2 cups eggnog
- 1/2 cup milk
- 4 Tbsp melted butter
- 1 tsp vanilla extract
- Nutmeg Syrup: 1/2 cup maple syrup, 2 Tbsp brown sugar, 2 Tbsp butter, 1/4 cup heavy cream, 1/2 tsp nutmeg, 1/2 tsp vanilla, pinch salt
Instructions:
- Whisk dry ingredients. Whisk wet ingredients. Combine gently.
- Let batter rest 5–10 minutes. Preheat waffle iron.
- Cook waffles until crisp and golden, 3–5 mins each.
- Make syrup: combine maple syrup, brown sugar, and butter over heat; stir in cream, nutmeg, and vanilla.
- Serve waffles with warm syrup and your favorite toppings.
Nutrition: Approx. 350–400 calories per serving
If you try these Holiday Eggnog Waffles, let me know how they turned out in the comments below! Share a photo on Instagram and tag @thekitchensaid—I LOVE seeing your festive creations!✨
