Coconut Chicken and Waffles served with a spicy Pink Peppercorn Pineapple Syrup are your new weekend brunch plans.

Jump to recipe

When I updated my recipe for coconut chicken salad with apricot honey mustard vinaigrette in 2020, Ashley of Cheese Curd in Paradise suggested I serve those same coconut chicken tenders on top of waffles with a spicy pineapple syrup. You better believe I stored that away for a rainy day, and that day was this past weekend.

The waffle itself I decided to leave pretty standard, a good buttermilk or sourdough waffle would be perfect (but if you’re feeling lazy just cook up one from frozen), but the coconut-crusted chicken and spicy pink peppercorn pineapple syrup are where the flavors shine.

Thank you for the delicious suggestion, Ashley!

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Air Fryer French Toast Sticks from Palatable Pastime
• Chocolate Chip Coffee Cake from Jolene’s Recipe Journal
• Strawberry Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Vietnamese Coffee Cake from Karen’s Kitchen Stories

COCONUT CHICKEN AND WAFFLES

Print

Yield: 4-5 Servings Prep Time: 25 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PINK PEPPERCORN PINEAPPLE SYRUP

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/4 cup crushed pineapple, drained
• 30 whole pink peppercorn, crushed
• 1 tsp maple flavoring, optional

CHICKEN & WAFFLES 

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 chicken tenderloins
• 1/2 cup unsalted butter, melted
• 4-5 favorite waffles

Directions

1. In a small saucepan over medium heat, add the sugars and water. Bring to a boil, reduce to a simmer for 2 minutes, then remove from the heat. Stir in the pineapple, pink peppercorns, and maple flavoring. Set aside or refrigerate until ready to use.
2. Preheat the oven to 400 degrees.  Line a baking sheet with a wire rack and coat with nonstick spray; set aside.
3. In a shallow bowl, lightly beat the egg.  In a second bowl, mix the coconut, flour, salt and pepper.
4. Working with one chicken tender at a time, dip the chicken in the egg and then coat with the coconut mixture.  Place on the prepared baking sheet.  Once all chicken is coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 20-30 minutes.
5. Place 2-3 pieces of chicken over each waffle and top with pineapple syrup, serve immediately.

Source: Adapted from my Coconut Chicken Salad and Taste of Home.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Make the tastiest, fluffiest waffles using your sourdough starter then pile on your favorite toppings for the perfect start to the weekend.

Jump to recipe

Self-imposed sourdough week continues with waffles! It’s almost the weekend which means it’s a great time to break out your sourdough starter to make these. Working from home somehow makes me look forward to the weekends more than usual.

I still try to maintain my regular schedule as if I were going into work to help me stay motivated to actually do work. I shouldn’t complain about having a job right now but it is difficult working from home.

As a scientist, working from home is not exactly as easy thing. On a regular non-quarantined day, I spent more time in the lab working at my bench than I do sitting in front of my computer. And with a strained tendon in my wrist, this extended computer time is not fun.

So what am I doing if I am not doing experiments? Planning virtual meetings with the lab, organizing notes, updating my lab notebook, read other research papers, analyzing previously collected data, but mostly I am working on my next research paper.

Thankfully I was looking for more down time to write it but didn’t realize I would get 8 hours a day to solely focus on it. Like I said above I can only sit here and type for so long, so I try to break it up with reading other papers or any other little task that pops up.

Then at night I get to work on the computer some more updating this blog of mine! With Bob out of work now I may try to train him to do some of the background stuff to help expedite the process. If he could master SEO for me that would be some serious silver lining.

Other than that, we continue to attempt to go about our normal lives as much as possible. Although lately we have been mindlessly watching whatever is on TV without paying much attention to it. I think a game night is in order or a night by the firepit when it warms up a bit more!

One year ago: No-Bake Peanut Butter & Jelly Pie

Two years ago: Rice Crispy Sushi & Sashimi

Five years ago: Monster Cookies

Six years ago: Slow Cooker Creamy Chicken Tortilla Soup

Seven years ago: Cake Batter Cinnamon Rolls

Eight years ago: Dark Chocolate Nonpareil Peanut Butter Cookies

SOURDOUGH WAFFLES

Print

Yield: 6 waffles (depending on iron size)

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 2 Tbsp sugar
• 1-1/2 baking powder
• 1 tsp salt
• 1 cup sourdough starter
• 1/2 cup buttermilk
• 2 eggs, room temperature
• 3 Tbsp unsalted butter, melted and cooled slightly

Directions

1. In medium bowl, whisk flour, baking powder, sugar, and salt.
2. In separate medium bowl, whisk sourdough starter, buttermilk, and eggs until completely blended. Stir in flour mixture and butter until combined. Depending on thickness of starter, you might need to adjust batter. Add flour or milk if needed to reach the consistency of pancake batter.
3. Cook in preheated waffle iron according to manufacturer's directions.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Everybody loves breakfast for dinner, but what about breakfast all day long!? Today a group of bloggers are sharing a variety of waffles to cover you from sunrise to sunset, thanks to our hostess Kim (Feed Me, Seymour). So be sure to check out every one else’s recipes and have a napkin handy, you might need to wipe your face clean of drool after all of this is said and done.

Appet-affles

• Cheese & Pear Waffle Appetizer by The Freshman Cook
• Waffled Polenta Crisps with Caponata by Culinary Adventures with Camilla

Breakf-affles

• Buckwheat Waffles Benedict by A Kitchen Hoor’s Adventures
• Honey Bacon Waffles by Cindy’s Recipes and Writings
• Churro Waffles by A Nerd Cooks
• Coconut Flour Waffles with Spiced Pineapple Syrup by Aloha Flavor
• Gluten-Free, Dairy-Free Chocolate Pecan Waffles by Rhubarb and Honey
• Orange and Dark Chocolate Waffles by Cookie Monster Cooking
• Peanut Butter & Jelly Stuffed French Toast Waffles by The Spiffy Cookie
• Potato Waffle Eggs Florentine by Eats Well With Others
• Pumpkin Waffle Sandwiches with Apple Butter and Melted Brie by Go Go Go Gourmet
• Toasted Coconut Belgian Waffles by The Chef Next Door

Waffl-ides

• Brown Sugar Chicken and Waffles by GirlCarnivore
• Cauliflower Cheese Waffles by Food Lust People Love
• Chicken and Spiced Sweet Potato Waffles by A Day in the Life on the Farm
• Hummus Waffles with Sausage and Sun-Dried Tomatoes by Sew You Think You Can Cook
• Mac and Cheese Waffles with Honey Bunches Chicken by Baking In A Tornado
• Sweet & Savoury Sausage & Apple Waffles by Fuchsia Freezer
• Sweet Potato Waffles with Horseradish Sauce by Our Good Life

Dessert Dish-affles

• Apple Pie Waffles by Spiced
• Banana Split Waffles by Cravings of a Lunatic
• Homemade Waffle Cones by Eva Bakes
• Neapolitan Waffles by Dinner at the Zoo
• Pumpkin Pecan Waffles by Feed Me, Seymour
• Pumpkin Pie Waffle Cake by Cookie Dough and Oven Mitt
• Red Velvet Waffles with Bourbon Cherry Syrup & Cream Cheese Drizzle by Cooking In Stilettos

My recipe for waffle week spawned from my French toast waffles that I posted awhile back. They turned out so well the first time that I decided to try stuffing them this time around. Essentially I made peanut butter and jelly sandwiches, dipped them in an egg-milk mixture, and then pressed them in a waffle iron. Once cooked they might not look like much but I doubt you will need more than one to feel satisfied. Only one question remains: are you going to eat these for breakfast or lunch?

One year ago: Open-Faced Ricotta, Arugula, and Egg Sandwiches

Three years ago: Rosemary Brie Chicken Burgers

PEANUT BUTTER & JELLY STUFFED FRENCH TOAST WAFFLES

Serves 4

Ingredients:

8 slices of bread

1/2 cup creamy peanut butter

1/4 cup jelly or jam of choice (I used homemade raspberry jam)

1 cup milk, room temperature

2 eggs, room temperature

1 Tbsp granulated sugar

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch salt

Directions:

1. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Spread 1 tablespoon of jelly on top of the peanut butter on only 4 slices of bread, leaving about a 1/2-inch border. Sandwich the jelly slices together with the peanut butter slices to form 4 peanut butter and jelly sandwiches, pressing the edges slightly to seal.
2. In a medium bowl, whisk together the milk, eggs, sugar, butter, vanilla, cinnamon, and salt. Place sandwiches in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
3. Preheat waffle iron and then coat with cooking spray.
4. Place 2 sandwiches on hot waffle iron (or as many as will fit). Cook 3 to 5 minutes or until golden brown. Repeat the procedure with the remaining sandwiches.
5. Serve immediately with syrup, more jelly/jam, fruit, and powdered sugar if desired.

Source: Adapted from my French Toast Waffles.

Made something from the blog?

Be sure to share it 

on Instagram with the 

tag #TheSpiffyCookie

Have any leftover pumpkin puree in your possession? Make breakfast! These pumpkin pecan waffles are not only seasonally appropriate, but delicious.

If there’s any chance you have pumpkin puree still lying around, do what we did and throw it into your breakfast. My dad always makes his own pumpkin puree and normally around this time of year my dad makes pumpkin pancakes, which we’ve had plenty of, but this time he mixed it into waffles with pecans (or walnuts as pictured). I love the texture and flavor of the little bits of pecan throughout the waffle.

One year ago: Dark Chocolate Chunk Eggnog Cookies

Two years ago: Creamy Ricotta Spinach & Shells

Four years ago: Iced & Spiced Applesauce Cookies

PUMPKIN PECAN WAFFLES

Serves 4

Ingredients:

2 cups all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

4 eggs

1-1/2 cups milk

1 cup pumpkin puree

1/2 cup unsalted butter, melted

1/4 cup chopped pecans (or walnuts)

Maple syrup, for serving

Toasted or candied pecans (or walnuts), for serving

Directions:

1. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
2. In a large mixing bowl, beat eggs until light. Add milk and pumpkin and mix well. Add dry ingredients and beat until batter is smooth. Stir in butter until incorporated.
3. Pour about 3/4 cup batter into a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer’s directions until golden brown. Repeat with remaining batter and pecans.
4. Serve waffles topped with syrup and pecans.

Source: Adapted from my Buttermilk Pecan Waffles.

Check out all the amazing recipes today:

Brunch Beverages:

• Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
• Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
• White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness

Brunch Eggs:

• Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
• Skillet Frittata from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
• Quinoa Stuffed Peppers from Real Housemoms

Brunch Sides:

• Cheese Fondue Two Ways from Take A Bite Out of Boca
• Glazed Carrots with Rosemary from {i love} my disorganized life
• Chantilly Strawberry Roses from The Vintage Cook

Brunch Breads and Desserts:

• Carrot Cake Baked Oatmeal from Love and Confections
• Carrot Cake Baked Doughnuts from Chocolate Moosey
• Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
• Brunch Bread Pudding from Jane’s Adventures in Dinner
• Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron

After getting you liquored up yesterday with my Raspberry Tequila Sunrise, how about something savory? For brunch today I am serving up a combination of chicken & biscuits and chicken & waffles using my favorite technique for oven-fried chicken. But this time the Panko breading was seasoned with Cajun seasoning. Then I made waffles out of biscuit batter and topped it all off with a dollop of homemade basil pesto. For a sweeter option, this would also be great topped with some Bonne-Maman fruit preserves.

Don’t forget to check out all of our sponsors and giveaways for your chance to win some great prizes! Click HERE for more information.

One year ago: Spicy Edamame Burgers

OVEN-FRIED CHICKEN & BISCUIT WAFFLES

Serves 4

CHICKEN

2 chicken breasts, butterflied

1 egg white

1/2 cup Panko bread crumbs

1/2 Tbsp Cajun seasoning

WAFFLES

1-1/2 cups Bob’s Red Mill whole wheat pastry flour

2-1/4 tsp baking powder

1 tsp salt

1/2 tsp black pepper

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces

1 cup buttermilk

Basil pesto, for topping

Directions:

1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. Place the egg white in a shallow bowl and lightly beat. Combine Panko and Cajun seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and spray tops with cooking spray. Bake for 12-15 minutes or until golden and cooked through.

3. While the chicken cooks, prepare the waffles. Preheat a Belgian waffle iron per manufacturer’s instructions.

4. In a large bowl whisk together flour, baking powder, salt, and pepper. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined.
5. Scoop batter into preheated waffle iron and cook until outside is golden brown and toasted. Repeat with remaining batter. Serve topped with a piece of chicken and a dollop of pesto.

Source: Chicken adapted from The New Way to Cook Light. Waffles adapted slightly from Breakfast for Dinner.

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget, below.

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
a Rafflecopter giveaway

Disclosure: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

ALso, I have discovered the secret to packing up breakable items: just break them before you pack them and throw them away! I’m not seriously doing this on purpose but I have already broken one pyrex measuring cup and two decorative drinking glasses (there goes two of my smoothie cups for pictures). Guess that’s three less things I have to pack, although sadly those were some of my thicker glass items. Figures.

One year ago: Salted Nutella Peanut Butter Thumbprint Cookies

Two years ago: Homemade Pizza Sauce

Three years ago: Peanut Butter Stuffed Chocolate Chip Cookies

CRANBERRY GREEK YOGURT WAFFLES

Serves 4-6

Ingredients:

1 cup cake flour

1-1/3 tsp baking powder

1 tsp baking soda

1 tsp sugar

1/8 tsp salt

2 cups plain Greek yogurt (I used 2% Chobani)

3 egg yolks, beaten

3 egg whites, beaten until stiff

1-1/2 cups fresh or frozen cranberries

Directions:

1. Preheat waffle griddle. Lightly coat with nonstick spray.
2. In a medium bowl, whisk together the dry ingredients.
3. In a large bowl, combine the Greek yogurt and yolks. Stir in the dry mixture until just blended. Gently fold in the egg whites and cranberries.
4. Cook according to waffle iron’s instructions. Serve hot with syrup.

Source: Adapted slightly from my Dad.

Two years ago: Apple Cider Pancakes

EGG IN A HOLE WAFFLES

Serves 2

Ingredients:

2 Eggo Thick & Fluffy waffles (I used whole grain waffles), thawed

2 eggs

1 Tbsp unsalted butter

Salt & pepper

Directions:

1. Using a round medium-sized biscuit or cookie cutter, cut a circle out of the middle of each waffle.
2. Heat a large skillet over medium heat and add the butter. Tip and tilt the pan to coat it and add the waffle slices to the pan. (I also cooked the cut out circles.)
3. Carefully crack an egg into each waffle hole. Cook for 2-3 minutes, until the waffles are golden and the egg whites begin to set. Season with salt & pepper and use a spatula to carefully flip each waffle over.
4. Continue to cook until the egg whites are set but the yolk is still soft, about 2-3 minutes more.

Source: Mom’s Test Kitchen

I know you are probably thinking, “how bad can it be?” but it really does involve a lot of tedious work that takes a lot of time. So much so that I know several students who pay to have it done for them, saying that the $45/hour (averaging around $400) they paid was worth every dollar. I will admit that if I had an extra $400 lying around, I would do it in a heartbeat. Imagine how much more time I could dedicate to applying for jobs during the month of October instead of fiddling with all that formatting? Consider this rant my not-so-subtle graduation present hint.

But I digress… let’s make breakfast. French toast waffles are exactly what they sound like: French toast cooked with a waffle iron – just the kind of simplicity I need these days. For an even simpler option, reverse the combo by making Frozen Waffle French Toast.

For the French Toast Waffles, you can use any kind of bread you prefer, so long as you let it dry out a bit if it’s a bread with more moisture to start. For example. next time I am going to use cinnamon-swirl bread, but I will leave it out the day before so that it can actually absorb the egg-mil mixture. I do what I want!

P.S. It’s have to believe it has been 12 years since the attacks on September 11th, 2001. I can only imagine the pain that lingers for those who lost loved ones on that day.

One year ago: No-Bake Peanut Butter Granola Bars

FRENCH TOAST WAFFLES

Serves 4

Ingredients:

1 cup milk (I used 2%)

1 Tbsp granulated sugar

1 Tbsp salted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

2 eggs

Eight slices day-old sliced sandwich bread (about 8 ounces)

Syrup, for serving

Directions:

1. In a medium bowl, whisk together the milk, sugar, butter, vanilla, cinnamon and eggs. Place bread in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
2. Preheat waffle iron and then coat with cooking spray (even if it’s a nonstick waffle iron).
3. Place 2 bread slices on hot waffle iron (or as many as will fit). Cook 3 to 5 minutes or until golden brown. Repeat the procedure with the remaining bread.
4. Serve immediately with syrup.

Source: Adapted slightly from Recipe Girl.

Vegetable Cream Cheese + Whole Wheat + Bacon + Corn + Onions + Cheese  = Savory waffle overload! They are basically manly waffles. Man-waffles. Maffles maybe? Oh who am I kidding I am a woman and these waffles were definitely meant for my belly. Back off men.

GARDEN VEGETABLE CREAM CHEESE, CORN, AND BACON WAFFLES

Makes 8 waffles (depending on you waffle iron size)

Ingredients:

8 slices uncooked bacon, chopped

1/3 cup chopped onion

1 cup all-purpose flour

3/4 cup 100% whole wheat flour

2 Tbsp chopped fresh chives

1 Tbsp baking powder

1/2 tsp salt

1/8 tsp cayenne pepper

3 oz. Laughing Cow garden vegetable cream cheese spread, room temperature

2 eggs, separated

1-1/2 cups milk

2 Tbsp vegetable oil

1 cup fresh, frozen, or canned corn kernels

1/2 cup shredded Monterey jack cheese

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping upon serving and set it aside.
2. While the bacon is cooking, sift together the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Set aside.
3. In a large bowl, mix the cream cheese and 2 egg yolks together until smooth; stir in milk, and vegetable oil. Add the dry ingredients and stir just until combined. In a separate medium bowl, beat 2 egg whites until stiff peaks form and then fold them gently into the batter (don’t over mix). Cook in waffle iron.
4. Serve topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Source: Adapted from Coleen’s Recipes and Recipe Girl.

What’s better than carrot cake for dessert? Carrot cake waffles for breakfast! After all, there’s carrots in here so they are good for you, right? But don’t forget the maple cream cheese topping!

Jump to recipe

Yet again, another holiday has snuck up on me. Hard to believe it is already April and Easter is this weekend! I feel like I had corned beef and cabbage just yesterday. But thanks to Erin of Big Fat Baker and the Holiday Recipe Club, I remembered to start whipping up Easter treats in the nick of time.

For this holiday, our designated ingredients from which we had to choose at least one were spinach, carrots and eggs. This recipe incorporates the last two to create carrot cake waffles! Because what’s better than carrot cake for dessert than for breakfast? What took these waffles over the edge for me was the maple nut cream cheese spread. It’s divine!

If you loved this recipes, you should also try my carrot cake scones.

Don’t forget to check out what everyone else made who participated this holiday. I am especially curious to see what Easter-themed recipes contain spinach since that one stumped me.

Carrot Recipes

• Candied Carrots from Devour Dinner
• Carrot Raisin Salad from Art of Natural Living
• Carrot and Pecan Salad from Palatable Pastime
• Carrot Cake Loaf from A Kitchen Hoor’s Adventures
• Carrot Granola Muffins from That Recipe
• Carrot Kumquat Muffins from Hezzi-D’s Books and Cooks
• Carrots Au Gratin from Cindy’s Recipes and Writings
• Quick and Easy Pickled Carrots from Jen Around the World
• Slow Cooker Brown Sugar Carrots from Cheese Curd In Paradise
• Spicy Vegan Carrot Dip from Magical Ingredients
• Vietnamese Zucchini and Carrot Salad with Peanuts from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Chocolate Cookies ‘n’ Creme Cookies

CARROT CAKE WAFFLES

Print

Yield: 6 servings Prep Time: 1 Hour Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MAPLE NUT CREAM CHEESE SPREAD

• 8 oz. reduced fat cream cheese, room temperature
• 3-4 Tbsp maple syrup
• 1/8 cup chopped walnuts

CARROT CAKE WAFFLES

• 4 Tbsp (1/2 stick) butter
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1-1/2 cups all-purpose flour
• 1/2 cup 100% whole wheat flour
• 1/2 tsp salt
• 2 Tbsp sugar
• 1-1/2 tsp baking soda
• 1-3/4 cups low-fat buttermilk, room temperature
• 2 eggs, separated, room temperature
• 1/2 tsp vanilla extract
• 1-1/2 cup finely grated carrots
• 1 cup walnuts, chopped
• 1 cup raisins (optional)
• Cooking spray for waffle iron

Directions

1. To make Maple Cream Cheese spread, in a medium bowl beat the cream cheese and maple syrup together until smooth. Add walnuts and stir until blended. Set aside or refrigerate until ready to serve.
2. In a small skillet over medium heat, melt the butter, 1-2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2-4 minutes. Add spices and continue to cook, stirring constantly, for just 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
3. In a large bowl, whisk together the flour, salt, sugar, baking soda.  Set aside.
4. In a small bowl, beat the buttermilk and the egg yolks together. Stir in the spiced butter and vanilla. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine.
5.  Beat the egg whites in a separate medium bowl until they hold soft peaks. Gently fold into the batter.
6. Spray the waffle iron well with nonstick and preheat it. Spread a 1/2 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes (depending on your iron). Spray iron with cooking spray between waffles as needed.
7. Serve waffles immediately with Maple Cream Cheese spread*.

Notes

*Keep waffles warm in a low oven

Source: Adapted slightly from Willow Bird Baking.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 3/29/22, photo above is the original.