Eggnog Waffles
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Recipe by Mimi Council

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Eggnog Waffles

These easy homemade Eggnog Waffles are the perfect addition to your holiday breakfast or brunch.

8 servings
A bowl of white flour.
2 ¼ cups organic all-purpose flour
A bowl of white flour.
A small bowl of sugar.
2 tbsp organic cane sugar
A small bowl of sugar.
Coarse Sea Salt
1 tsp fine sea salt
Coarse Sea Salt
1 tsp baking powder
Vanilla Bean
½ tsp vanilla
Vanilla Bean
¼ tsp cloves
Two nutmegs with ground nutmeg on the side.
¼ tsp nutmeg
Two nutmegs with ground nutmeg on the side.
1 ½ cups Organic Valley Butter
1 ½ cups Organic Valley Eggnog
4 Organic Valley Large Eggs


In a large bowl, add the flour, sugar, salt, baking powder, vanilla, cloves and nutmeg. Whisk together.
In a small saucepan, add the butter and put over medium heat. As soon as the butter is melted, remove from heat.
Add the Organic Valley Eggnog, eggs, and melted butter to the flour mixture and whisk until a smooth batter forms.
You can now cover the bowl with plastic wrap and place in the refrigerator overnight, or you can make the waffles now.
If you want to make the waffles now, preheat your waffle iron. When your waffle mixture has come to room temperature, use 1/2 cup batter per waffle.
Cook for 2-4 minutes, or follow the directions on your waffle iron.
Optional: serve with banana slices and maple syrup.
© Mimi Council, Dessert'D Organic Bake Shop 2024. All rights reserved.
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