Maple Glazed Doughnut Waffles {traditional and gluten free recipes}

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Doughnut Waffles with Maple Glaze {traditional and gluten free recipes included} - recipe by Barefeet In The Kitchen

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.

Doughnut Waffles with Maple Glaze {traditional and gluten free recipes} - by Barefeet In The Kitchen

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Maple Glazed Doughnut Waffles

5 from 1 vote
Recipe adapted from and with thanks to Handle the Heat
Servings: 6 -8 servings, approximately 18 small waffles


  • cup light brown sugar
  • 2 teaspoons baking soda
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 1 egg plus 1 egg yolk
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • cups all-purpose flour*

Glaze Ingredients

  • 4 tablespoons butter melted
  • ½ cup maple syrup
  • 1 cup powdered sugar

*Gluten-Free Alternative

  • 1 cup brown rice flour
  • cup tapioca starch
  • ¼ cup potato starch


  • 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.
  • 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.
  • 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!


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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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Michelle says

    You describe them as crispy on one side and puffy on the other; does that mean that we should NOT close the waffle iron? Just cook them on an open iron?

    • Mary Younkin says

      You do need to close the waffle iron, Michelle. They are small waffles and that causes them to be shaped a little differently. I find that the bottom will crisp up more than the top in this case. It may just depend on the waffle iron though. However you make them, they’ll be delicious.