Nutmeg Waffles Recipe
Nutmeg Waffles Recipe photo by Taste of Home

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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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."

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."

Reviewed Nov. 21, 2012

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

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"

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"

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