These whole wheat waffles are doused in homemade eggnog cream sauce for a breakfast that is perfect for Christmas (or any!) morning! This really is the BEST waffle recipe!
I did something really bad you guys. I lied to you. And not like one of those lies that you call “white lies” which somehow makes you feel better about the face that you’re still LYING.
Remember about eleventy billion years ago, when I made you what I called “THE BEST WAFFLE RECIPE EVER?”
They weren’t. BUT, I didn’t know that. So, technically, white lie? Going with it.
INGREDIENTS
For The Waffles
- 2 Cups Whole wheat pastry flour
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Ginger
- 2 cups Reduced-fat Buttermilk
- 4 Eggs
- ¾ Cup Canola oil
For The Cream Sauce:
- 2 1/2 Cups Light Eggnog
- 1 Cup 2% Milk divided ½ Cup of the waffle batter
- 1 Tbsp Whole wheat pastry flour
- 3/4 Cup Granulated sugar
- 1/4 tsp nutmeg
- Pecans for garnish optional
INSTRUCTIONS
Make The Waffles:
- Add all waffle ingredients into a blender and blend until smooth and well combined.
To Make The Cream Sauce:
- In a a very large, glass,* microwave safe bowl, cook the eggnog and 1/2 cup of the milk until it just begins to boil, about 5-10 minutes on high.
- While you boil the milk, in a separate medium bowl, whisk together the waffle batter, whole wheat pastry flour, granulated sugar, nutmeg and the remaining 1/2 cup of milk. Make sure you whisk the flour in slowly to avoid lumps.
- Once the milk is just about to boil, quickly whisk in the waffle batter and continue microwaving, stirring every few minutes until the sauce just begins to boil. It does not need to boil a long time, you want to stop cooking it when it just starts to boil, this will take at least 15 minutes in a microwave.
- This is what I did: My milk took 10 minutes to boil. Then I added the batter mixture and cooked 5 minutes, then stirred. Then another 5 mins, then stirred. I repeated this process once more for a total of 25 minutes, including cooking the plain milk. **
- Take the cream sauce out of the microwave, and let stand to thicken while you cook the waffles, being sure to stir every few minutes so that the top does not develop a skin over top.
To Cook The Waffles:
- Heat your waffle iron up (I set mine on setting #5) and pour about ½ cup of waffle batter (depending how large your waffle iron is) into it. Cook until crisp and golden brown. ***
- Top the waffles with the cream sauce and pecans and DEVOUR.
Tips & Tricks:
A large, glass bowl is key as the cream sauce rises and doubles in size during the cooking process, so you want a large bowl to allow for that. The glass also allows you to see if the sauce is going to bubble over.
The cream sauce can also be made in a double boiler if you prefer to not use the microwave. Just make sure you do not burn the sauce. Even just a little bit of a burn will ruin the taste of the sauce.
You can store cooked waffles in a 200 degree oven until they are all ready if you’d like. Waffles and sauce freeze GREAT for quick breakfasts. Just pop the waffle in the toaster to get it nice and crispy The sauce does take some time to get used to the right amount of time to cook it, but once you get the hang of it, it’s super easy and VERY worth it.
They are perfect for Christmas, nothing brings cheer to my heart like a big stack of waffley goodness.
How to Store
Want to meal prep in advance for quick, invigorating breakfasts? These wholegrain waffles freezes so well, and the waffles are simple to defrost, reheat, and toast whenever you choose! Just froze them in zip-lock freezer bags, where they will last for approximately a month.
Ingredients
For the Waffles
- 2 Cups Whole wheat pastry flour
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Ginger
- 2 cups Reduced-fat Buttermilk
- 4 Eggs
- ¾ Cup Canola oil
For the cream sauce:
- 2 1/2 Cups Light Eggnog
- 1 Cup 2% Milk divided ½ Cup of the waffle batter
- 1 Tbsp Whole wheat pastry flour
- 3/4 Cup Granulated sugar
- 1/4 tsp nutmeg
- Pecans for garnish optional
Instructions
Make the waffles:
- Add all waffle ingredients into a blender and blend until smooth and well combined.
To make the cream sauce:
- In a a very large, glass,* microwave safe bowl, cook the eggnog and 1/2 cup of the milk until it just begins to boil, about 5-10 minutes on high.
- While you boil the milk, in a separate medium bowl, whisk together the waffle batter, whole wheat pastry flour, granulated sugar, nutmeg and the remaining 1/2 cup of milk. Make sure you whisk the flour in slowly to avoid lumps.
- Once the milk is just about to boil, quickly whisk in the waffle batter and continue microwaving, stirring every few minutes until the sauce just begins to boil. It does not need to boil a long time, you want to stop cooking it when it just starts to boil, this will take at least 15 minutes in a microwave.
- This is what I did: My milk took 10 minutes to boil. Then I added the batter mixture and cooked 5 minutes, then stirred. Then another 5 mins, then stirred. I repeated this process once more for a total of 25 minutes, including cooking the plain milk. **
- Take the cream sauce out of the microwave, and let stand to thicken while you cook the waffles, being sure to stir every few minutes so that the top does not develop a skin over top.
To cook the waffles:
- Heat your waffle iron up (I set mine on setting #5) and pour about ½ cup of waffle batter (depending how large your waffle iron is) into it. Cook until crisp and golden brown. ***
- Top the waffles with the cream sauce and pecans and DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Want more Christmas treats?
Gluten Free Peppermint Truffle Sugar Cookie Tarts
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