If you love eggnog, you’ll love these eggnog waffles! All your favorite flavors like eggnog, vanilla and nutmeg are combined to make these rich, crispy on the outside, soft and delicious on-the-inside waffles. And they’re gluten-free too!
I wish they had eggnog available all year long because these would be the only waffles I would ever make! I wish I had thought of this way sooner than I did but it all came about while the family was here for Christmas.
I will tell you one thing, the food goes fast around the holidays with 5 people in the house as opposed to the normal 2. So when I was running out of eggs and needed a yummy breakfast to make (after all I had to spoil my 6-year-old grandson, didn’t I) I decided to make waffles.
Well, guess what I forgot I didn’t have in the fridge – buttermilk! And waffles just aren’t waffles without buttermilk, right? However, I did have eggnog leftover from Christmas Eve and, since it is a high fat product, much like buttermilk, I thought, why not use it in its place.
Boy, am I glad I did. They turned out crispy on the outside (just like we like them) while the insides were moist and extra flavorful. What could be better! They got wolfed down so fast, with lots of “yummm this is so good”, that I was glad they saved one for me!
If you want the best waffle ever, here are a few special tricks that I picked up when trying to make a waffle my husband considered good (he’s my waffle afficianado and gave his official approval to my Perfect Waffles recipe). First, using cornstarch for some of the flour insures that the waffle, when cooked properly, will come out crispy. Second, whipping the egg whites to stiff peaks then adding to the batter gives the waffles a lighter texture . Lastly, cooking them, then placing them in a 200 degree oven, directly on the oven rack, will make them even crispier and let everyone sit down at the breakfast table at the same time.
Oh, and I almost forgot, these waffles are gluten-free too! Hope you get to make these incredible eggnog waffles soon. Enjoy!
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 cup cornstarch
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 cups eggnog, adjust amount depending on how thick eggnog is, I used a fresh store brand
- 2/3 cup vegetable oil
- 2 eggs, separated
- 2 teaspoons vanilla extract or 1 teaspoon vanilla extract + 1 teaspoon rum extract
- Garnishes: chopped pecans, sliced bananas, berries, chocolate chips, powdered sugar, whipped cream
Preheat oven to 200 degrees.
In a large bowl, combine the first 8 ingredients.
In a medium bowl, whisk the eggnog, oil, egg YOLKS and vanilla. Pour into the dry mixture and whisk until just mixed. Let sit for 10 minutes.
Using your Kitchen Aid or other electric mixer, beat egg whites until stiff peaks form. Fold into batter.
Heat waffle iron.
When hot, pour about 3/4-1 cup batter onto hot griddle. (Optional: I sprinkle chopped pecans on batter here) Close and invert. If you’re looking for a waffle maker, I would highly recommend the Presto Flipside Belgian Waffle Maker. Cook until waffle is brown and crisp, about 4 minutes.
Remove and place waffle directly on wire rack of oven to keep warm while cooking remaining waffles.
Serve with your favorite accompaniments like butter, syrup, fresh fruit and chocolate chips.