Eggnog-Raspberry Belgian Waffles – a delicious recipe with flour, sugar, baking powder, eggnog, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat a Belgian waffle iron.
2
Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
3
Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
4
Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
5
To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.
601
kcal
Calories
39
g
Fat
42
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 tablespoon sugar, 2 1/2 teaspoons baking powder, 1 1/2 cups eggnog, and more.
Yes, Eggnog-Raspberry Belgian Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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