These Eggnog Waffles with a homemade cinnamon syrup bring cozy holiday flavors to your breakfast table. The batter uses rich eggnog for a creamy, spiced base, while the warm cinnamon syrup complements each bite for a festive start to the day.
Spiced Eggnog Waffles with a Sweet Cinnamon Drizzle
Eggnog season is the perfect time to sneak holiday flavors into breakfast. These waffles are made with velvety eggnog for a rich, slightly spiced batter that tastes like the holidays in every bite.
To make them extra special, serve with a homemade cinnamon syrup—sweet, spiced, and easy to prepare. Together they create a comforting, celebratory breakfast that feels indulgent yet simple to make.
Why You Will Love This Recipe
- Perfect for holiday mornings: A festive option for hosting or treating yourself on a chilly day.
- Simple to make: No complicated techniques—ingredients come together quickly for a special breakfast.
- Homemade cinnamon syrup: A warm, spiced drizzle that elevates the waffles beyond store-bought syrups.
Ingredients Needed
- All-purpose flour: The base for the waffles. Substitute with gluten-free all-purpose flour if needed.
- Eggs (separated): Yolks add richness; whipped whites make the waffles light and fluffy. If using an egg substitute, skip whipping the whites and adjust texture expectations.
- Light brown sugar: Adds a mild molasses note. Granulated sugar or maple syrup can be used with slightly different flavor.
- Oil: Keeps waffles tender and moist. Melted butter yields a richer flavor; neutral oils like vegetable or avocado also work.
- Eggnog: The signature flavor. If unavailable, use milk or cream with a pinch of nutmeg and cinnamon to mimic the taste.
- Cinnamon: For the syrup’s warm spice.
- Cornstarch: Thickens the syrup; arrowroot or a small amount of flour can substitute.
How to Make Eggnog Waffles
See the recipe card below for exact measurements and full instructions.
- Preheat and lightly grease your waffle iron.
- In a medium bowl, whisk together the flour, baking powder, salt, and light brown sugar.
- In a separate bowl, combine the eggnog, oil, and vanilla. Add the egg yolks to the wet mixture and set the whites aside.
- Whip the egg whites with a hand mixer until stiff peaks form. Gently fold the whipped whites into the batter after combining wet and dry ingredients—this yields fluffy waffles.
- Cook waffles according to your waffle maker’s directions until golden.
Homemade Cinnamon Syrup
- In a small saucepan, combine light brown sugar and ground cinnamon. Whisk water and cornstarch until smooth, then add to the pan.
- Heat over medium, stirring occasionally until it comes to a simmer. Let simmer 2–3 minutes to thicken while stirring.
- Remove from heat and stir in butter and vanilla until melted and combined. Let cool slightly—serve warm or at room temperature.
Storage
Let waffles cool completely before storing. Layer with parchment to prevent sticking and seal in an airtight container or freezer bag.
Refrigerator: Up to 3 days. Freezer: Up to 3 months.
Reheating: Reheat in a toaster, toaster oven, or air fryer to keep waffles crisp. For larger batches, warm on a baking sheet at 350°F (175°C) for 5–7 minutes. Avoid microwaving to prevent sogginess.
Syrup: Store syrup in an airtight container in the refrigerator for 2–4 weeks; best within the first week. Reheat gently on the stove or in short bursts in the microwave.
More Christmas Recipes
- Homemade Eggnog
- Eggnog Latte
- Easy Sugar Cookies
- Homemade Peppermint Patties
If you make and enjoy this recipe, please leave a comment and rating. Your feedback helps when deciding what to make next.
Eggnog Waffles with Cinnamon Syrup
Ingredients
Eggnog Waffles
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 tbsp light brown sugar
- 2 cups eggnog
- 1/3 cup vegetable oil (or melted butter)
- 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
Instructions
Eggnog Waffles
- Preheat and grease your waffle iron.
- Combine flour, baking powder, salt, and light brown sugar in a medium bowl.
- Whisk together eggnog, oil, and vanilla in another bowl. Add egg yolks to the wet mix and set the whites aside.
- Whip the egg whites to stiff peaks. Combine wet and dry ingredients, then gently fold in the whipped whites for extra fluff.
- Cook waffles according to your waffle maker until golden and crisp.
Cinnamon Syrup
- Combine brown sugar and cinnamon in a small saucepan. Whisk water and cornstarch until smooth and add to the pan.
- Heat to a simmer, cook 2–3 minutes while stirring until thickened. Remove from heat and stir in butter and vanilla. Cool slightly before serving.
Equipment
- Waffle iron
Notes
- Storage: Cool waffles completely. Refrigerate up to 3 days or freeze up to 3 months in airtight containers with parchment between layers.
- Reheating: Use a toaster, toaster oven, air fryer, or reheat on a baking sheet at 350°F (175°C) for 5–7 minutes for best texture.
- Syrup: Refrigerate in an airtight container for 2–4 weeks; best within the first week. Reheat gently before serving.
Nutrition
Nutrition information is an approximation.
More Breakfast Recipes
Sweet Fruit Kolaches (Czech Stop Copycat)
Breakfast Burrito Bowls
Bacon & Roasted Jalapeño Quiche
Sugar Cookie Latte (No Syrup!)
Recipe first published November 29, 2017. Updated December 11, 2024.
Photography by Jess Gaertner Creative