Eggnog Waffles with Cinnamon Syrup

Name: Eggnog Waffles with Cinnamon Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 waffles
Ingredients: 2 cups all purpose flour; 3 tsp baking powder; 1 tsp salt; 2 tbsp light brown sugar; 2 cups eggnog; ⅓ cup vegetable oil; 2 tsp vanilla extract; 2 eggs; 1 cup light brown sugar; 1 tsp ground cinnamon; 1 cup water; 1 tsp cornstarch; 2 tbsp unsalted butter; 1 tsp vanilla extract

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 waffles
Calories
418 kcal
Course
Breakfast
Cuisine
American

Eggnog Waffles with Cinnamon Syrup

Tiffany Henry

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These Eggnog Waffles with homemade cinnamon syrup bring the cozy, festive flavors of the season straight to your breakfast table. With rich eggnog in the batter and a spiced syrup that perfectly complements every bite, they’re sure to make your mornings feel extra special.

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Ingredients

Servings

Eggnog Waffles

2 cups all purpose flour
3 tsp baking powder
1 tsp salt
2 tbsp light brown sugar
2 cups eggnog
⅓ cup vegetable oil
2 tsp vanilla extract
2 eggs separated

Cinnamon Syrup

1 cup light brown sugar
1 tsp ground cinnamon
1 cup water
1 tsp cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract

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Instructions

Eggnog Waffles

Spray your waffle iron with non stick cooking spray or oil, and pre-heat 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.

Notes

Storage Information:
Storage: Let the waffles cool completely before storing them. Stack them with parchment paper in between to prevent sticking and place them in an airtight container or freezer bag. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating: To keep waffles crispy, reheat them in a toaster, toaster oven, or air fryer. For larger batches, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warmed through. Avoid microwaving, as it can make them soggy.
Syrup: The syrup should be store in the refrigerator in an airtight container in the fridge for 2–4 weeks. It's best when used within the first week. You can reheat the syrup as desired in the microwave or on the stovetop.