Tall, fluffy, buttermilk waffles… I’m talking hot & fresh, and straight from the iron: These special harvest-spiced waffles made with cinnamon, brown sugar, and freshly grated nutmeg are perfect- my current obsession. The warm, rich aroma of the cinnamon & nutmeg coming from the waffles as they bake is complete and utter heaven.
You can find whole nutmeg in the spice aisle and use any old cheese grater to freshly grate it right in your kitchen.
Just a few quick swipes on the grater will give you a bunch- there’s no slaving involved here! :)
And seeing the tiny flecks of cinnamon & nutmeg in each and every bite? Deeply satisfying. Not to mention delicious. :D
So sorry I never got a picture of the waffles topped with butter & syrup… but I’ll let you use your imagination. :)
Cinnamon Nutmeg Waffles
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons brown sugar
1 tablespoon sugar
2 tsp cinnamon
1 tsp freshly grated nutmeg
3 eggs, beaten
4 tablespoons butter, melted
2 cups buttermilk, room temperature
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons brown sugar
1 tablespoon sugar
2 tsp cinnamon
1 tsp freshly grated nutmeg
3 eggs, beaten
4 tablespoons butter, melted
2 cups buttermilk, room temperature
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugars and spices. In another bowl beat together the eggs and melted butter, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron.
Based on the Basic Waffle Recipe from Alton Brown.
