Eggnog-Raspberry Belgian Waffles Recipe -
Eggnog-Raspberry Belgian Waffles Recipe
  • READY IN 25 mins

Eggnog-Raspberry Belgian Waffles

Recipe by  

"This is a terrific recipe for holiday mornings. It can be used with many different kinds of fruits, but raspberries are so yummy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2008

This is a good, but very rich, waffle. I don't know why some people have had problems with sogginess. The recipe says to start with 1 cup of eggnog and then add more if you need it. I added ad additional 1 Tbsp at a time and probably put in another 1/4 cup total to get the consistency I wanted. I also added 1/2 tsp cinnamon and 1/2 tsp vanilla. I'd leave the cinnamon out next time. I probably won't make this again because it was just too rich with the eggnog and raspberry jelly, but it's always fun to try new things!

Most Helpful Critical Review
Dec 06, 2008

I tried the recipe as is (just 1 cup of nog) for the first waffle. I found there wasn't as much flavor as I would like. So, I added some vanilla, cinnamon and a dash of nutmeg. I must have added too much vanilla because then the waffles became soggy... so, I added 1/4 cup flour and 1/2 tsp baking powder, which fixed the sogginess. However, with everything put together (preserves, raspberries, and whipped cream) I still couldn't taste the eggnog flavor.


15 Ratings

Jan 07, 2011

I just used this recipe for the waffles - didn't use the raspberries at all. Very yummy. Everyone - including in-laws - enjoyed the waffles on Christmas morning!

Dec 28, 2007

Really Yummy! Not at all soggy as previous user stated - however you want to make sure that you only add the amount of eggnog needed to make the batter pourable. You may need a little less OR a Little more then recipe states. I also added a touch of cinnamon and a dash of vanilla.

Apr 19, 2010

we didn't make the sauce the the waffles were good.

Dec 31, 2007

Creamy, delicious, rich (but not too much for my sensitive stomach). These waffles were absolutely wonderful, and will be a new Christmas morning tradition in our house. We used blackberries, and used plain yogurt instead of the whipped cream.

Jul 14, 2012

very good...but very sweet. I finally watered down the raspberry preserves to cut the sweet. I also think that this waffle does not come out like a belgian waffle texture to me, but maybe it was my method? Thanks for sharing.

Dec 23, 2007

Ended up pretty soggy, and dense. Not the fluffy crisp delight that it was described as. I think main culprit is that the amount of eggnog is way to much for the amount of flour in the recipe.


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  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 77.5 g
  • 25%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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