Nutmeg Waffles Recipe
Nutmeg Waffles Recipe photo by Taste of Home
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Nutmeg Waffles Recipe

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Bake an extra batch of these tender, golden waffles on the weekend. Eat one, then freeze the other in packages of two, to pop in the toaster and reheat on hurried mornings. Nutmeg adds to their warm, feel-good flavor! James Christensen - St. Anthony, Idaho
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 cup fat-free milk
  • 1 teaspoon canola oil
  • 1 teaspoon vanilla extract
  • Butter and maple syrup, optional

Nutritional Facts

2 each: 196 calories, 3g fat (1g saturated fat), 54mg cholesterol, 518mg sodium, 34g carbohydrate (4g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. In a small bowl, combine the flour, baking powder, cinnamon, salt, nutmeg and baking soda. In another bowl, combine the egg, milk, oil and vanilla; stir into dry ingredients until smooth.
  2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Yield: 8 waffles.
Originally published as Nutmeg Waffles in Healthy Cooking February/March 2009, p46

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JMartinelli13 User ID: 92779 257509
Reviewed Nov. 30, 2016

"I used whole milk, it's what we always have on hand. I used my belgian waffle maker, and got 2 waffles. Next time I'd double the recipe. I love the nutmeg flavor, it worked well with some real NH maple syrup. I plan on making these again for our Christmas Eve breakfast."

rosie1963 User ID: 5744836 160449
Reviewed Oct. 1, 2013

"These were amazing! The aroma, while cooking, definitely made me think of fall and the good foods we all enjoy at this time of year. This will definitely be a keeper at my house. I really appreciate that these can be frozen and reheated in the toaster on a busy morning. Thank you, James, for sharing this wonderful recipe with TOH readers."

CookingUSA User ID: 7138853 160447
Reviewed Mar. 25, 2013

"I added extra eggs to the recipe, because one seemed to be too little. Perhaps that threw off the quantities, but something seemed wrong--the waffles were quite tough."

AngieMM User ID: 4254253 159946
Reviewed Nov. 21, 2012

"These were yummy, but my family said that it wasn't a keeper."

rebeccakilby User ID: 5757601 97978
Reviewed Jul. 7, 2012

"these are a favorite in our house I make several batches at one time and freeze the rest for a quick breadfast in the mornings"

Selket User ID: 6007730 166198
Reviewed Feb. 21, 2012

"to redo it I would separate the egg and add one more egg white, then beat the egg white and fold in after the rest of the ingredients. It was just too heavy"

jhoward72 User ID: 1067810 89792
Reviewed Jul. 24, 2011

"Great low fat waffle, easy to make and tasty to eat. All of our kids enjoyed them too! I substituted the oil with applesauce to save on a little more fat!"

kanazawa User ID: 5180505 65436
Reviewed Jan. 31, 2011

"These were not good. Dry, no flavor. Needed sugar or something. Not sure. Will not make again."

doublestuff1129 User ID: 4096930 159943
Reviewed Jan. 3, 2011

"family loved them :) I did add 3TBLS of brown sugar to the batter before making."

AshleyR User ID: 4378526 166194
Reviewed Jan. 1, 2011

"I added about 1/4 cup of brown sugar to the recipe which helped give it some more flavor. I also substituted unsweetened applesauce for the oil."

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