Maple Glazed Doughnut Waffles {traditional and gluten free recipes}

These Doughnut Waffles are lightly sweetened and flavored with a dash of nutmeg before being dipped in a maple glaze. I’ve made these waffles a few times now and each time they’ve disappeared lightning fast. My youngest son stood in the kitchen cheering and jumping up and down as he watched my every movement as I started dipping the waffles this weekend. (Can you blame him? What’s not to love about a sweet weekend breakfast?)

I first saw these waffles shared by my friend Tessa a couple months ago. I made them for my family the day after she posted them and my kids have asked for them several times since then.

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Maple Glazed Doughnut Waffles {traditional and gluten free recipes}

Recipe adapted from and with thanks to Handle the Heat

Servings: 6 -8 servings, approximately 18 small waffles

Ingredients

• 1/3 cup light brown sugar
• 2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1 egg plus 1 egg yolk
• 2 tablespoons butter melted
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup brown rice flour *
• 1/3 cup tapioca starch *
• 1/4 cup potato starch *
• * If you are not in need of a gluten free recipe simply substitute a total of 1 1/2 cups all purpose flour for the items marked with an *
• Glaze Ingredients:
• 4 tablespoons butter melted
• 1/2 cup maple syrup
• 1 cup powdered sugar

Instructions

1. Preheat the waffle iron. Stir together the sugar, baking soda, salt, nutmeg. Add the eggs, butter, and milk and whisk smooth. Add the flours and stir again, just until combined. The batter will be very thick.
2. Place 1-2 tablespoons of batter in each waffle section and cook until golden brown. (The waffles will be puffy on one side with crisp edges on the other side.) Place the waffles on a wire rack and repeat with the remaining batter.
3. In a small bowl, whisk together the glaze ingredients until smooth. Dunk the crisp side of each waffle into the glaze, shake off the excess, and then flip them over and let them sit on the wire rack until the glaze has set. Enjoy!

Notes

The batter for these waffles is very thick, somewhere in between brownies and cookie dough. You only need a small amount of the batter for each waffle, I found that 1-2 tablespoons worked well for each waffle. Using a medium size cookie scoop keeps them relatively uniform in size and much easier to make too.

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