Eggnog Waffles! Light and fluffy waffles made with eggnog and drizzled with a homemade cinnamon syrup.
Hey everyone! Serene from House of Yumm back with a seasonal breakfast for you. Eggnog waffles! Drizzled with a homemade cinnamon syrup. One of my favorite things about the holiday season is that it’s acceptable for me to be buying eggnog! Anyone else have a love for the rich, creamy drink? Did you know it’s so easy to swap out milk for eggnog in some recipes?! Which is why I am here with these Eggnog Waffles. A simple swap to my all time favorite waffle recipe turned something basic into what is possibly the best holiday themed breakfast.
The trick to making the fluffiest waffles on the planet is a little trick I learned from a friend of ours. You need to separate the eggs and whip the whites to stiff peaks and fold them into the batter. Now, if you’re short on time, sure you can just put the whole egg in and mix the batter as you might be used to. But if you have a few minutes and want to experience life changing waffles, then whip up those egg whites! Just trust me.
And if you’re looking for some other breakfast recipes make sure you check out these Sweet Potato Pancakes, Eggs Benedict Quiche, and Slow Cooker Overnight Breakfast Casserole.
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Eggnog Waffles
Heat your waffle iron while preparing the batter.
In a medium size bowl combine the flour, baking powder, salt and light brown sugar. Stir together with a fork to mix.
In a small mixing bowl combine the eggnog, oil and vanilla extract. Separate the eggs adding the yolks to the wet ingredients and putting the whites into another small mixing bowl.
Using a hand mixer beat the eggs until stiff white peaks form. Add the wet ingredients to the dry ingredients. Stir together. Then fold in the egg whites. (this keeps the waffles super fluffy!)
Spray your waffle iron with non stick cooking spray then cook the waffles according to your waffle makers instructions.
Cinnamon Syrup
In a small saucepan add the light brown sugar and cinnamon. Stir together. Whisk together the water and cornstarch together, then pour into the saucepan. Heat over medium heat stirring occasionally bringing the mixture to a simmer.
Once simmering allow to cook for an additional 2-3 minutes while stirring. This will allow the mixture to thicken. Then remove from heat and add in the butter and vanilla extract. Stir until the butter is melted. Allow the syrup to cool for several minutes prior to using. Can be used warm or cold.
Calories: 412kcalCarbohydrates: 60gProtein: 8gFat: 16gSaturated Fat: 11gCholesterol: 86mgSodium: 378mgPotassium: 341mgFiber: 1gSugar: 35gVitamin A: 278IUVitamin C: 1mgCalcium: 186mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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