Eggnog Waffles (Dairy Free Option)
Light, fluffy and perfectly sweet, these eggnog waffles make for the best special holiday breakfast! With crisp edges, warm vanilla nutmeg flavor and a homemade cinnamon whipped cream for topping, the whole family will adore this simple recipe. Dairy free option included.
Note: These eggnog waffles were originally published in December 2012. The post has been updated as of February 2024 with an improved recipe (including the addition of a dairy free option), all new photos and text.
Looking for a Christmas morning breakfast?
These dreamy eggnog waffles are sure to be a hit with the whole family.
Light and fluffy on the inside with perfectly crisp edges, they’re super simple to make and just different enough to make them fantastic for the holidays.
I jokingly like to call them “buddy the elf” waffles – thanks to a light eggnog flavor + swirls of warm vanilla and nutmeg.
And then there’s the homemade cinnamon whipped cream for serving. Which really gives them that extra special feel.
Tips & Tricks
- When measuring out your flour, fluff it in the container, then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag, you’ll likely use too much.
- I highly recommend placing the finished waffles on a baking sheet in a 200°F oven to keep them warm and the edges crisp while you cook the rest of the batter. If you just stack the waffles on a plate, they lose their perfect texture and get a bit soggy before you enjoy them.
- The cook time for the recipe may vary slightly depending on your waffle maker.
- The yield may also vary slightly depending on the size of your waffle maker.
While these eggnog waffles are fantastic served with the homemade cinnamon whipped cream included in the recipe, you absolutely have other options.
Here are a few of my favorites:
- regular whipped cream or dairy free whipped cream
- pats of butter or dairy free butter
- maple syrup
- drippy almond butter
- dusting of confectioners’ sugar
How To Store
Fridge: Let the waffles cool completely, then transfer to an airtight container. They’ll keep in the refrigerator for up to 4 days. When ready to enjoy, pop in the toaster to reheat.
Freezer: Let the waffles cool completely, then transfer to an airtight container layered with parchment paper. They’ll keep in the freezer for up to 3 months.
When ready to enjoy, you have two options. Thaw overnight in the fridge and then reheat in the toaster. Alternatively, you can toast the waffles directly from frozen for a slightly longer time (but please keep an eye on them so they don’t burn).
Additional Holiday Recipes:
- Dairy Free Cinnamon Rolls
- Dairy Free French Toast Casserole
- Cranberry Orange Eggnog Muffins (Dairy Free)
- Cranberry Eggnog Coffee Cake (Dairy Free Option)
- Eggnog Mini Loaves
- Maple Gingerbread Loaf
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the waffles:
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 tablespoon granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 ½ cups eggnog*
- 6 tablespoons unsalted butter, melted and cooled slightly**
For the whipped cream:***
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¾ teaspoon vanilla extract
For the waffles:
- In a medium bowl, whisk together the flour, baking powder, salt, sugar, cinnamon and nutmeg.
- In a large bowl, whisk together the eggs, eggnog and melted butter.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined (the batter will be lumpy).
- Let the batter rest while you preheat your waffle maker.
- When the waffle maker is hot, give the batter a gentle stir then pour / scoop in the recommended amount of batter according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.****
For the whipped cream:
- Add the heavy cream, granulated sugar, cinnamon and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start with the mixer on low (to avoid it going everywhere), then increase the speed to medium high. Whip until stiff peaks form. Do not over beat or it will look curdled.
- To serve, top the warm waffles with a generous dollop of whipped cream.
*To keep these dairy free - use your favorite dairy free eggnog. I tested the waffles with three different brands and they all worked great.
**To keep these dairy free - use dairy free butter instead of the regular butter. Alternatively, you can use ⅓ cup melted coconut oil (cooled slightly).
***To keep these dairy free - you have a few options instead of the regular whipped cream. 1: Use your favorite store-bought dairy free whipped cream and sprinkle a little cinnamon over the top before serving. 2: Make homemade whipped coconut cream and add some ground cinnamon to the mixture. 3: You can also try using a dairy free heavy cream alternative to make the listed cinnamon whipped cream (such as Silk’s Dairy Free Heavy Whipping Cream - not sponsored, just an option that’s out there).
****Place the finished waffles on a baking sheet in a 200°F oven to keep them warm and the edges crisp while you cook the rest of the batter. If you don’t do this, they get a bit soggy sitting on top of one another on a plate.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 131mgSodium: 368mgCarbohydrates: 31gFiber: 1gSugar: 10gProtein: 8g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.