Eggnog Waffles Recipe

These 30 minute Eggnog Waffles are crunchy and fluffy, making them a great breakfast to serve on Christmas morning. The richness of homemade eggnog combined with warm spices and vanilla creates a balanced flavor that works perfectly for a festive dish with the family.

Is it only me, or do you also enjoy serving comforting foods on Christmas morning? I still picture my mom in the kitchen baking a gingerbread cake or a delicious French toast bake casserole while presents were being opened, and those moments stay with me. Now I love recreating that same breakfast table for my own kids and the family that comes to visit during the holiday season. And this year, I am adding these easy eggnog waffles to complete my Christmas table.

These eggnog waffles have all my favorite holiday flavors, and I love that they work well as breakfast, snacks, or even dessert with a spoon of fruity jam on top. If you are planning a skiing vacation, a warm batch waiting inside the cabin makes a great snack after a long day outside. I use simple ingredients like eggs, buttermilk, vanilla, flour, and eggnog, which makes this recipe easy to prepare fresh, or you can make it ahead and store it. Another bonus is that it helps use up any leftover eggnog once the holidays are over. Win win!

Why you will love this recipe

• Great for holiday mornings: I make these eggnog waffles for breakfast, snacks, or dessert when we want something warm and comforting on a holiday morning. The waffles taste lightly spiced with vanilla and eggnog and work well with simple toppings.
• Easy to cook: I mix the batter with eggs, buttermilk, eggnog, vanilla, and flour, then cook it in the waffle iron until crisp on the outside and fluffy inside. The steps are simple and easy to manage even on busy holiday mornings.
• Uses leftover eggnog: I like using extra homemade eggnog from the fridge instead of letting it go to waste. This recipe helps me turn leftovers into something my family enjoys eating.
• Works for make ahead: I often cook a full batch and store the waffles for later in the week. This makes mornings easier and gives me a ready option for breakfast or a quick snack.

What you will need 

• Dry ingredients: I use all purpose flour, cornstarch, baking powder, sugar, salt, nutmeg, and cinnamon to build the base and flavor of the waffles.
• Wet ingredients: I mix large room temperature eggs, buttermilk, eggnog, vanilla extract, and vegetable oil to create a smooth batter.
• Eggnog option: I like using my homemade creamy eggnog , but any favorite eggnog works well in this recipe.

How to make

1. Preheat and mix: I preheat the waffle iron, lightly spray it with non stick cooking spray, then beat the wet ingredients together in a medium bowl.

2. Combine the dry ingredients: I mix all the dry ingredients together in a large bowl until they are well combined.

3. Combine the batter: I pour the wet mixture into the flour mixture and gently blend everything together until fully combined.

4. Cook and serve: I pour 1/2 cup of batter onto the hot waffle iron, cook until the steam stops, then serve warm with maple syrup, whipped cream, cinnamon, and orange zest.

Expert tip

Start with a hot iron

There is nothing technical about making these waffles, which is one of the reasons I love this recipe. However, my advice is to fully heat the waffle iron before adding the batter and resist the urge to open it too soon. Letting the waffle cook until the steam slows down helps it set properly, stay crisp on the outside, and cook evenly all the way through.

More tips to consider:

• I like to fill the waffle iron a bit more than usual because this batter does not spread or rise like typical waffle mixes.
• I always let the waffles cook until there is no more steam since the eggnog makes them denser and they need extra time to set.
• Place paper towels or napkins under the waffle iron to catch any batter that may overflow.
• When I want a lighter texture, I separate the eggs by adding the yolks to the wet ingredients and folding in the whites at the end.
• Increase the amount of oil you put in your batter to keep your waffles from sticking. 
• I also mix the batter just until combined because overmixing can make the waffles chewy.

Recipe variations and add-ins:

• Extra warm spice: I add about 1/2 teaspoon nutmeg and a small pinch of cinnamon to the batter. This keeps the flavor cozy and balanced for the holidays.
• Bright citrus: I mix in 1 teaspoon fresh orange zest before cooking. The citrus pairs nicely with eggnog and vanilla.
• Richer batter: I replace 1/2 cup of buttermilk with more eggnog. The waffles cook up thicker and more filling.
• Sweet chocolate add in: I fold in 1/3 cup mini chocolate chips just before cooking. This works well when serving the waffles as dessert and it is my kids favorite!
• Fresh fruit topping: I serve the waffles with about 1/2 cup fruit preserves or sliced fresh fruit. The fruit adds contrast to the creamy waffle base.

Serving suggestions:

I like serving these homemade waffles with maple syrup, stabilized whipped cream, and a sprinkle of cinnamon, plus a spoon of my orange marmalade for a bright finish. When we want something savory on the side, I pair them with fried eggs and candied bacon, which balances the sweetness nicely.

For Christmas morning or a weekend when family stays over, I like adding chocolate chip pumpkin bread to the table so there is something to slice and snack on between waffles. Some mornings I also make pumpkin cheesecake pancakes and serve a warm mug of my London Fog Latte or my kids obsession, red velvet hot chocolate, which helps breakfast stretch a little longer and keeps everyone gathered at the table.

How to store leftovers:

• Store: I store any leftover waffles in an airtight container in the fridge for up to 4 days.
• Freeze: I also freeze them in freezer bags for up to 3 months.
• Thaw: I thaw the waffles overnight in the fridge before serving for the best texture.
• Reheat: I reheat them in the microwave for about 30 to 45 seconds until warmed through.

Frequently asked questions

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