Description
These Cinnamon Waffles are crispy on the outside, fluffy on the inside, and infused with warm fall spices like cinnamon and nutmeg. Perfect for cozy mornings, these waffles are made even better with a luscious maple butter topping. A must-try for brunch lovers!
Ingredients
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1 3/4 cups whole milk
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3 large eggs, yolks and whites separated
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1/3 cup vegetable oil
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2 teaspoons vanilla extract
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1 1/2 cups all-purpose flour, spooned and leveled
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1/2 cup cornstarch
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1/4 cup light brown sugar, lightly packed
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1 tablespoon ground cinnamon
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1/4 teaspoon nutmeg
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon coarse salt
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Maple butter and maple syrup, for serving
Instructions
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Preheat your waffle iron to medium-high heat.
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In a medium bowl, whisk together the milk, egg yolks, vegetable oil, and vanilla extract. Set aside.
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In a large mixing bowl, whisk together the flour, cornstarch, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
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In a separate bowl, beat the egg whites with a handheld mixer until stiff peaks form.
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Add the wet ingredients to the dry ingredients and stir just until combined. Scrape down the sides and bottom of the bowl.
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Gently fold in the whipped egg whites, being careful not to deflate them.
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Fill your waffle iron about 2/3 to 3/4 full with batter and close the lid. Cook until golden and crisp (about 5 minutes, depending on your waffle maker).
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Repeat until all the batter is used.
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Serve warm with maple butter and maple syrup.
Notes
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Whipping the egg whites separately is the key to ultra-fluffy waffles.
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These waffles freeze beautifully—reheat in a toaster or oven!
Nutrition
- Serving Size: 1 waffle
- Calories: 290 kcal
- Sugar: 11g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg