Ingredients

2 cups all-purpose flour

0.25 cup cornstarch

3 tbsp brown sugar (packed)

1 tbsp baking powder

1 tsp ground cinnamon

0.5 tsp salt

2 large eggs (separated)

1.75 cups whole milk (room temperature)

0.5 cup unsalted butter (melted and slightly cooled)

2 tsp vanilla extract

0.5 cup maple syrup

2 tbsp unsalted butter

1 tsp ground cinnamon

4 oz cream cheese (softened)

0.25 cup powdered sugar (plus extra for dusting)

0.5 tsp vanilla extract

0.5 cup heavy whipping cream (cold)

Instructions

Step 1: Preheat your waffle iron and set your oven to 200°F to keep the cooked waffles warm.

Step 2: In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, ground cinnamon, and salt.

Step 3: In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla extract until combined.

Step 4: Using a clean bowl, beat the egg whites until stiff peaks form.

Step 5: Gently fold the wet ingredients into the dry ingredients until just combined; it’s okay if the batter is a bit lumpy. Then fold in the beaten egg whites gently to keep the batter light.

Step 6: Pour the batter into the preheated waffle iron and cook until the waffles are golden brown and crispy. Place cooked waffles in the oven to keep warm.

Step 7: In a small saucepan over low heat, warm the maple syrup with butter and cinnamon until melted and fragrant.

Step 8: Beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Gradually add the cold heavy whipping cream and beat until the mixture is fluffy.

Step 9: To serve, stack the waffles, drizzle generously with the warm cinnamon maple syrup, top with the whipped cream cheese glaze, and dust with extra powdered sugar.

Tips & Variations

For extra cinnamon flavor, sprinkle a little cinnamon sugar on the waffles before cooking.

Use light or dark brown sugar for a subtle difference in sweetness and depth of flavor.

Add chopped nuts or raisins into the batter for texture and a little surprise.

If you prefer a dairy-free option, substitute the milk and butter with plant-based alternatives and use coconut cream instead of heavy cream for the glaze.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before cooking to ensure the egg whites remain fluffy and the waffles turn out light. However, you can mix the dry ingredients ahead of time and combine with wet ingredients when ready.

Can I freeze these waffles?

Yes, these waffles freeze well. Let them cool completely, then layer with parchment paper and freeze in a resealable bag for up to 1 month. Reheat directly from frozen in a toaster or oven until warmed through and crispy.