Eggnog Waffles

Breakfast, Recipes

Eggnog waffles

I’ve always wanted to try waffles that use yeast as a leavening agent versus baking powder.  And since it’s the week of Christmas, I figured that if I was going to give it a whirl I would do in holiday style!

Eggnog waffles

I was browsing through the dreamy Smitten Kitchen site, and was inspired by her take on this waffle variation.  I remember having Belgian Waffles in a cute patio in Bruges, Belgium, which made me wonder where they had been all of my life?  They tasted like a donut.  Yum.  That was almost a decade ago, I guess it took me long enough to try it out!  Of course I had to use my heart shaped waffle iron, love that thing!



  • 1 1/2 c. eggnog
  • 1 Tbsp. sugar
  • 1 1/2 tsp. dried instant yeast
  • 2 c. flour, sifted
  • 1/4 tsp. nutmeg
  • pinch of cloves
  • 1/4 tsp. sea salt
  • 3 large eggs, separated
  • 1/4 c. melted butter
  • 1 tsp. vanilla extract
  • 2 Tbsp. spiced rum (optional)



  1. Combine the sugar and eggnog and heat (in the microwave or on the stove) until lukewarm.  (Don’t overheat this as it will kill the yeast).  Stir in the yeast and set aside for 10 minutes.
  2. In a large bowl, whisk together the flour, nutmeg, cloves and salt.  Add the egg yolks, butter and vanilla (and rum if using) and whisk together.  Add the eggnog mixture and mix until smooth with a whisk.
  3. In a separate small bowl with high sides, beat the egg whites with an electric mixer until stiff peaks form.  Fold the egg whites into the mixture and allow it to sit for 30 minutes.
  4. Heat your waffle iron and spray it with cooking spray or use a pastry brush to apply some oil to the iron so that the waffles don’t stick.
  5. Cook the waffles according to the instructions for your waffle iron (they are all different) and serve with icing sugar or maple syrup.

Recipe adapted from Smitten Kitchen


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