Fluffy Eggnog Waffles Recipe

I’ve gotta say, when I mixed up some eggnog, butter, and a whole lot of fall spices to whip up these waffles, I felt like I was reinventing breakfast even if I kinda goofed on a step or two, and now I’m all about that cozy, nutmeg vibe every single morning.

I love making these fluffy eggnog waffles they are packed with protein from eggs and good carbs from flour. I use eggnog and melted unsalted butter along with vanilla extract and nutmeg to give it a balanced flavor.

I think the mix of baking powder and sugar adds nutritional value.

Ingredients

• All-purpose flour: Provides carbohydrates and structure for fluffy, satisfying waffles.
• Granulated sugar: Adds sweetness to balance rich eggnog and buttery flavors perfectly.
• Eggs: Supply protein and help bind ingredients together in a delightfully moist batter.
• Eggnog: Delivers a festive, creamy twist that makes these waffles unique and indulgent.
• Whole milk: Contributes extra moisture for a light, tender waffle crumb.
• Unsalted butter: Lends a smooth, rich texture and buttery taste without overpowering the other flavors.
• Ground nutmeg: Infuses warm, spicy notes that enhance the overall comforting flavor profile.
• Baking powder: Helps the waffles rise, making them extra airy and soft.
• Salt: Heightens flavors and balances sweetness in this delicious waffle mix.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup eggnog
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

How to Make this

1. Preheat your waffle iron so it’s nice and hot before you start mixin up the batter.

2. In a big bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 1/2 teaspoon ground nutmeg.

3. In another bowl, beat 2 large eggs and then add 1 cup eggnog, 1/2 cup whole milk, 1/2 cup melted and slightly cooled unsalted butter and 1 teaspoon vanilla extract.

4. Slowly pour the wet ingredients into the dry mixture while stirring gently so you dont over mix.

5. Let the batter sit for just a few minutes to let the ingredients get to know each other.

6. Lightly grease your waffle iron with a little butter or oil to keep the waffles from sticking.

7. Pour enough batter into the waffle iron to cover the surface evenly but dont overfill it.

8. Close the waffle iron and cook for about 3 to 5 minutes or until the waffles have turned a light golden brown.

9. Carefully remove the waffle and let it cool a bit before serving while its still warm and fluffy.

Equipment Needed

1. Waffle iron
2. Two large mixing bowls (one for the dry ingredients and one for the wet ingredients)
3. Whisk (or a fork if you dont have a whisk handy)
4. Measuring cups and spoons
5. Spatula for stirring and handling the waffles
6. A butter brush or paper towel to lightly grease the waffle iron

FAQ

• Q: Can I use store-bought eggnog for this recipe?
  A: Yeah, you can use store-bought eggnog as long as it’s not too thick or too sweet. If it seems too heavy, try thinning it with a splash of milk.
• Q: What if I cant find whole milk?
  A: You can use 2% milk or even skim milk but your waffles might be a bit less rich. Whole milk gives that extra creamy taste that works well with eggnog.
• Q: Why are these waffles so fluffy?
  A: The secret is in the batter mix. The baking powder and eggs combine with the warm melted butter and eggnog to make the waffles light and airy.
• Q: Can I make these waffles ahead and reheat them later?
  A: Yes, you can make them ahead of time. Just cool the waffles completely and store them in an airtight container in the fridge. Pop them in a toaster or oven to reheat later.
• Q: Any tips for preventing the waffles from sticking?
  A: Make sure your waffle iron is well preheated and lightly greased with butter or nonstick spray. That way, the waffles come off easily.

Fluffy Eggnog Waffles Recipe Substitutions and Variations

• You can swap the all-purpose flour with whole wheat flour, though it might make the waffles a bit denser so you may need a touch more liquid.
• If you run out of granulated sugar, try using brown sugar instead. It’ll add a little extra flavor because of the molasses.
• Don’t have eggnog? No worries, you can mix milk with a pinch of cinnamon and extra nutmeg to get a similar taste.
• Instead of unsalted butter, you could use an equal amount of coconut oil or vegetable oil if needed.

Pro Tips

1. Make sure your waffle iron is really hot before you start. Preheat it for a few minutes even if the directions say to just warm up, because a hot iron helps the batter spread out quickly and get that nice crispy outside while staying soft inside.

2. Mix your wet ingredients into the dry stuff slowly. Don’t overmix or your waffles might turn out tough. Just stir until you see no dry bits and then let it sit for a few minutes so everything can blend nicely.

3. Let your batter rest for a bit after mixing. Even a short wait of 3 to 5 minutes gives the flour a chance to absorb the liquids better and results in a smoother batter with fewer clumps.

4. Don’t be shy with the grease on your waffle iron. A light coat of butter or oil keeps the waffle from sticking so you can lift it off easily without tearing it.