Cinnamon Waffles with Maple Butter
These Cinnamon Waffles are crisp on the outside, fluffy on the inside, made with warm fall flavors and topped with a delicious maple butter.
Servings: 6 large round waffles
Ingredients
- 1 & 3/4 cups whole milk
- 3 large eggs , yolks and whites separated
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour , spooned and leveled
- 1/2 cup cornstarch
- 1/4 cup light brown sugar , lightly packed
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- maple butter and maple syrup, for serving
Instructions
- Preheat your waffle iron to a medium high-high setting.
- In a medium bowl whisk together the milk, egg yolks, oil, and vanilla. Set aside.
- In a large bowl whisk together the flour, cornstarch, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a third bowl beat the egg whites with a handheld electric mixer until stiff peaks form.
- Combine the wet ingredients into the dry ingredients until just combined, making sure to scrape the bottom of the bowl. Gently fold in the whipped egg whites.
- Fill your waffle irons until they are 2/3-3/4 full of batter, close the lid and cook until the waffles are crisp on the outside (this took 5 minutes in my waffle maker. I like to use a ladle, measuring cup, or portion scoop so that all of the waffles have the same amount of batter.) Repeat the cooking process until all batter is used.
- Serve the waffles warm with maple butter and warmed maple syrup.
Nutrition
Calories: 383kcal | Carbohydrates: 48g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 638mg | Potassium: 296mg | Fiber: 2g | Sugar: 13g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 171mg | Iron: 2mg