Ingredients

1 3/4 cups All-Purpose Flour

1/4 cup Brown Sugar

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 cup Whole Milk

1/2 cup Buttermilk

2 Eggs

1/2 cup Butter

1 teaspoon Vanilla Extract

1/8 teaspoon Cream of Tartar

1 cup Maple Syrup

1/4 cup Water

2 tablespoons Butter

1/2 teaspoon Ground Ginger

1/4 teaspoon Ground Cloves

1/4 teaspoon Ground Allspice

1/4 teaspoon Ground Nutmeg

1/4 teaspoon Ground Cardamom

1 pinch Ground Cinnamon

Instructions

Step 1: Preheat your waffle maker according to the manufacturer’s instructions.

Step 2: In a medium bowl, combine the all-purpose flour, brown sugar, baking powder, and salt. Stir well.

Step 3: In a separate bowl, whisk together the whole milk, buttermilk, egg yolks, melted butter, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.

Step 4: In a clean bowl, beat the egg whites until foamy. Add the cream of tartar and continue whipping until soft peaks form.

Step 5: Gently fold the beaten egg whites into the batter until no white streaks remain, keeping the mixture light and airy.

Step 6: Spray the preheated waffle maker with non-stick spray. Pour enough batter to cover the waffle grid and cook on the highest heat setting. Flip the waffle maker after a few minutes to ensure even crisping. Waffles are done when golden brown.

Step 7: Immediately transfer waffles to a cooling rack to preserve their crispness while you prepare the syrup.

Step 8: For the chai-spiced maple syrup, combine maple syrup, water, butter, ground ginger, ground cloves, ground allspice, ground nutmeg, ground cardamom, and ground cinnamon in a saucepan over medium-high heat.

Step 9: Bring the mixture to a rolling boil and let it cook for 4 minutes. Remove from heat and allow to cool until warm.

Step 10: Serve the crispy waffles drizzled with the spiced maple syrup. Add whipped cream if desired for an extra indulgent touch.

Tips & Variations

For extra crispiness, place cooked waffles on a wire rack instead of stacking them to avoid sogginess.

Use homemade buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup milk if you don’t have buttermilk on hand.

Try swapping the spices in the syrup to suit your preference, such as adding star anise or cinnamon sticks for a different aroma.

To keep waffles warm while making more batches, place them in a single layer on a baking sheet in a low oven (around 200°F or 90°C).

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, toast them in a toaster or bake in a preheated oven at 350°F (175°C) for 5–7 minutes to regain crispness. The spiced maple syrup can be refrigerated separately in a sealed container for up to one week and gently warmed before serving.

FAQs

Can I make the waffle batter ahead of time?

It’s best to prepare the batter just before cooking to maintain the light texture from the beaten egg whites. If needed, you can mix the dry and wet ingredients ahead separately and combine right before cooking.

What if I don’t have a waffle maker with a flip option?

If your waffle maker doesn’t flip, cook the waffles according to the manufacturer’s instructions without flipping. Monitor cooking time to avoid burning and ensure even crispness.