Mom's Best Recipes
Recipe

The Best Sweet and Spicy Waffles

Crisp-edged waffles with warm spices and a gentle chili kick, finished with an aromatic honey butter that tastes like brunch decided to show up looking effortlessly cool.

Author By Matt Campbell
4.8
A stack of golden brown waffles on a ceramic plate topped with melting honey butter and a light drizzle of honey, with a small bowl of chili flakes and cinnamon sticks in the background
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These are the waffles I make when I want breakfast to feel like a tiny event, but still keep it weeknight-friendly. They come out crisp on the edges, fluffy inside, and the flavor lands right in that sweet spot between cozy and exciting. Think cinnamon and cardamom warmth, a little ginger snap, and just enough chili to make maple syrup taste extra maple-y.

Also, we are not doing anything fussy. You whisk, you pour, you wait for the steam to slow down, and you get rewarded with waffles that make people hover in the kitchen like it is a restaurant pass.

A waffle iron open on a countertop with batter being ladled into the center, showing a bowl of spiced batter nearby

Why It Works

  • Crisp, not dry: Cornstarch plus a hot iron helps you get that crackly exterior without turning the inside into toast.
  • Warm spice that tastes intentional: Cinnamon, ginger, and cardamom read aromatic instead of overly sweet.
  • Sweet and spicy balance: A pinch of cayenne and smoked paprika adds depth, not burn. You taste more waffle, not more heat.
  • Better browning: Brown sugar and a touch of butter help the surface caramelize for that golden, brunch-photo finish.
  • Make-ahead friendly: These reheat beautifully in the oven or toaster, which is basically future-you sending a thank you note.

Pairs Well With

Storage Tips

Keep Them Crisp Later

Waffles are one of the best leftovers, as long as you store them like you actually want to eat them again.

Fridge

  • Let waffles cool completely on a wire rack first. Trapped steam equals soggy sadness.
  • Store in an airtight container with parchment between layers.
  • Best within 3 days.

Freezer

  • Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag.
  • They keep well for 2 months.

Reheat (best options)

  • Toaster: Straight from fridge or freezer. Easiest crisp.
  • Oven: 350°F for 8 to 12 minutes (from fridge) or 12 to 15 minutes (from frozen). Put them directly on the rack for maximum crunch.
  • Avoid the microwave: It turns crispy edges into soft blankets.

Common Questions

Common Questions

Are these waffles actually spicy?

They are sweet first, warm-spiced second, and gently spicy last. If you love heat, bump the cayenne up to 1/2 teaspoon and finish with hot honey. If you are cooking for kids or spice-sensitive folks, use 1/8 teaspoon cayenne or skip it entirely and keep the smoked paprika for depth.

Can I make the batter ahead of time?

You can mix the dry ingredients and the wet ingredients separately the night before. Combine them right before cooking for the best rise and crisp. Baking powder starts reacting once it is wet, and you will get the best lift if you cook soon after mixing.

What if I do not have buttermilk?

No problem. Stir 1 tablespoon + 2 1/4 teaspoons lemon juice or white vinegar into 1 3/4 cups milk and let it sit 5 minutes. It is not exactly buttermilk, but it gets you very close in flavor and tenderness.

Why are my waffles pale?

Usually one of three things: your iron is not hot enough, you opened the lid too early, or you used a batter with too little sugar or fat. Preheat until fully ready, then wait for the steam to slow down before you peek.

How do I keep waffles warm for a crowd?

Set your oven to 200°F. Place finished waffles directly on the oven rack (or on a wire rack over a sheet pan) so air can circulate. They stay crisp for about 30 to 45 minutes, though they can dry slightly if held much longer.

I started making sweet and spicy waffles after realizing my favorite breakfasts always had a little contrast. Something crisp, something cozy, and something that makes your brain go, “Wait, what is that?” The first time I added cayenne, I got nervous and did that tiny pinch like I was defusing a bomb. Turns out that is exactly the point. You do not want fire, you want spark. Now these are my go-to when friends crash brunch, or when I just want an ordinary morning to taste like I tried harder than I did.