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November 10, 201410 Comments 5
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These Doughnut Waffles are lightly sweetened and flavored with a dash of nutmeg before being dipped in a maple glaze. I’ve made these waffles a few times now and each time they’ve disappeared lightning fast. My youngest son stood in the kitchen cheering and jumping up and down as he watched my every movement as I started dipping the waffles this weekend. (Can you blame him? What’s not to love about a sweet weekend breakfast?)
I first saw these waffles shared by my friend Tessa a couple months ago. I made them for my family the day after she posted them and my kids have asked for them several times since then.
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Servings: 6 -8 servings, approximately 18 small waffles
Ingredients
- ⅓ cup light brown sugar
- 2 teaspoons baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 1 egg plus 1 egg yolk
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups all-purpose flour*
Glaze Ingredients
- 4 tablespoons butter melted
- ½ cup maple syrup
- 1 cup powdered sugar
*Gluten-Free Alternative
- 1 cup brown rice flour
- ⅓ cup tapioca starch
- ¼ cup potato starch
Instructions
Preheat the waffle iron. Stir together the sugar, baking soda, salt, nutmeg. Add the eggs, butter, and milk and whisk smooth. Add the flours and stir again, just until combined. The batter will be very thick.
Place 1-2 tablespoons of batter in each waffle section and cook until golden brown. (The waffles will be puffy on one side with crisp edges on the other side.) Place the waffles on a wire rack and repeat with the remaining batter.
In a small bowl, whisk together the glaze ingredients until smooth. Dunk the crisp side of each waffle into the glaze, shake off the excess, and then flip them over and let them sit on the wire rack until the glaze has set. Enjoy!
Notes
The batter for these waffles is very thick, somewhere in between brownies and cookie dough. You only need a small amount of the batter for each waffle, I found that 1-2 tablespoons worked well for each waffle. Using a medium size cookie scoop keeps them relatively uniform in size and much easier to make too.
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Filed under: Breakfast, Recipes, Sweet Breakfasts
Tagged with: Sweet, Waffles
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Mary Younkin
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
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Reader Interactions
10 Comments Leave a comment or review
Chris says
I'm off tomorrow. Think I might get up and make these for the wife and kid before they head to work and school.
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Anonymous says
It looks like you used a belgian waffle iron for these, but I can't tell for sure! Does it matter?
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ChrisP says
Mmmmmm.. I'll make these for Christmas Brunch! Thanks!
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Carla from The River says
I love this style of treat, I had them once before, but have not tried to make them. I will have try it, they look great.
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Margaret says
Delicious! Added some diced apples to this mixture and the kids gobbled them up!
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Mary Younkin says
I’m so glad that you liked the waffles, Margaret! (Wish I was in your kitchen this morning too!)
Michelle says
You describe them as crispy on one side and puffy on the other; does that mean that we should NOT close the waffle iron? Just cook them on an open iron?
Reply
Mary Younkin says
You do need to close the waffle iron, Michelle. They are small waffles and that causes them to be shaped a little differently. I find that the bottom will crisp up more than the top in this case. It may just depend on the waffle iron though. However you make them, they’ll be delicious.
Liz says
Just wondering ….what happens if you make a full-size waffle with this recipe ?
Reply
Mary Younkin says
It should work just fine, Liz.
