Easiest Eggnog Waffles
These fluffy eggnog waffles are full of holiday flavor and perfect for Christmas morning, brunch, or an easy weekend breakfast.
You may also love my blueberry pancakes and homemade cinnamon rolls.
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I love waffles any time of year, but these eggnog waffles feel extra special once December rolls around. The waffle batter is loaded with creamy eggnog, warm spices, and just enough sweetness so you can still pile on maple syrup and your favorite toppings.
This is a simple recipe that uses basic pantry staples and a standard waffle maker. You mix the dry ingredients in a large bowl, whisk the wet ingredients in another mixing bowl, then cook the waffles in a hot waffle iron until they are golden brown and fluffy.
They’re great for Christmas morning, holiday brunch, or an easy breakfast.
How to Make Eggnog Waffles
Plug in your waffle iron and let it preheat according to the manufacturer’s instructions. If your waffle maker tends to stick, lightly coat the plates with cooking spray once it gets hot.
In a large bowl, whisk together the dry ingredients. Add the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In a separate mixing bowl, whisk the creamy eggnog, room temperature eggs, and melted butter until the mixture looks smooth. You can use either a whisk or an electric mixer on low speed.
Pour the wet mixture into the bowl of dry ingredients. Gently whisk until the waffle batter just comes together. A few small lumps are fine.
Scoop the batter onto the hot waffle iron. The amount will depend on your waffle maker, but ours uses about 1 cup of waffle batter per waffle. Close the waffle maker and cook until the waffles are golden brown and set.
Cooking times vary, but 4 minutes is a good starting point. Adjust the time based on how your waffle maker heats and how crisp you like your waffles.
Carefully lift the waffles out of the waffle iron and move them to a plate or wire rack. Repeat with the remaining batter.
Serve the waffles while they are still warm so the butter melts into the pockets. Top with maple syrup, whipped cream, sliced bananas, or fresh berries.
Tips for the Best Waffles
- Let the eggnog and eggs sit out for a few minutes so they are closer to room temperature. This helps the waffle batter mix more evenly.
- Do not overmix the dry ingredients and wet mixture. Stir just until the flour and spices disappear so the waffles stay light instead of dense.
- If you want extra fluffy eggnog waffles, separate the eggs. Whip the egg whites with an electric mixer until soft peaks form, then fold them into the batter at the end.
- Every waffle iron heats a little differently, so keep an eye on the first waffle to dial in the best cooking times.
- If the waffles are browning too quickly, lower the heat on the waffle maker or shorten the cook time. If they look pale, give them another minute.
Serving Ideas
Serve these waffles with warm maple syrup, a little cream or whipped cream, and a sprinkle of extra cinnamon or nutmeg. I especially like them with maple whipped cream or even bourbon whipped cream for the grown ups!
It’s fun to build a small waffle bar for Christmas morning with bowls of berries, bananas, nuts, powdered sugar, and chocolate chips. If you like eggnog pancakes, you will probably love this new favorite way to use leftover eggnog in homemade waffles too.
They pair nicely with bacon, sausage, scrambled eggs, or even a simple fruit salad, too.
Storage
If you have leftover waffles, let them cool completely on a wire rack before storing. Place them in an airtight container or zip-top bag and keep them in the refrigerator for up to 3 days. Reheat in a toaster or oven so they crisp back up.
Eggnog waffles also freeze well. Arrange them in a single layer on a baking sheet and freeze until firm, then stack them in a freezer bag with parchment between the layers.
Store in the freezer for up to 2 months. Reheat straight from the freezer in the toaster or oven until hot.
More Eggnog Recipes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups eggnog
- 2 large eggs, lightly beaten and room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
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Instructions
- Preheat your waffle iron according to the manufacturer’s instructions. If needed, lightly spray with cooking spray.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.2 cups all-purpose flour2 tablespoons light brown sugar2 teaspoons baking powder1 teaspoon baking soda½ teaspoon ground cinnamon¼ teaspoon salt¼ teaspoon ground nutmeg
- In a separate bowl, whisk together the eggnog, lightly beaten eggs, and butter until fully combined.2 cups eggnog2 large eggs4 tablespoons unsalted butter
- Pour the wet ingredients into the dry ingredients and gently whisk until the batter is smooth. Be careful not to overmix; a few small lumps are fine.
- Place the appropriate amount of batter onto the preheated waffle iron, close, and cook according to your waffle iron’s specifications. (For example, our waffle iron uses about 1 cup of batter per waffle with a 4-minute cook time.)
- Carefully remove each cooked waffle and transfer it to a plate. Repeat with the remaining batter.
- Serve hot with maple syrup, whipped cream, butter, powdered sugar, or a sprinkle of nutmeg.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 waffle. Actual calories will vary.
- Store leftover waffles in the fridge for up to 3 days.
- Scroll up above the post to see the following info:
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- step-by-step photos
- tips
- serving ideas
- storage info including how to freeze the waffles
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