Vanilla Waffles with Spice Infused Maple Syrup

There is something especially cozy about warm maple syrup slowly infused with whole spices, then poured over soft vanilla waffles. The sweetness, spice, and vanilla come together in a way that feels familiar and indulgent, perfect for slow mornings or a breakfast worth lingering over.

Yield

Makes about 12 mini waffles and 1 cup syrup

Ingredients

Waffles

• 1 cup white rice flour

• ½ cup brown rice flour

• ¼ cup tapioca starch

• 2 tablespoons cornstarch

• 2 tablespoons sugar

• 1 tablespoon ground flaxseeds

• 1 ½ teaspoons baking powder

• 1 teaspoon xanthan gum

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 2 tablespoons ground flaxseeds mixed with 5 tablespoons warm water

• 2 cups whole milk or Rice Milk

• 1 tablespoon vanilla extract

• 4 tablespoons unsalted butter or dairy free butter, melted

Spice Infused Maple Syrup

• 1 cup pure maple syrup

• 1 cinnamon stick

• 2 to 3 whole cloves

• 1 star anise, optional

• 2 thin slices fresh ginger, optional

• 1 teaspoon vanilla extract or ½ vanilla bean split lengthwise

Instructions

Make the Waffles

In a medium bowl, combine all waffle ingredients until smooth. If the batter feels too stiff, add a little more milk. The texture should resemble thick pancake batter. Let the batter rest for 5 minutes.

Preheat the waffle iron. After resting, whisk the batter again, then cook according to your waffle iron instructions until evenly light brown. Transfer cooked waffles to a wire rack to cool slightly.

Make the Syrup

Place the maple syrup in a small saucepan. Add the cinnamon stick, cloves, star anise, and ginger if using. Warm gently over low heat for 10 to 15 minutes until fragrant. Keep the syrup steaming but do not boil. Remove spices before serving.