Candy Cane Waffles with Peppermint Syrup – Easy Festive Breakfast Recipe

Posted on November 22, 2025

Introduction

The first time I made these Candy Cane Waffles with Peppermint Syrup, the kitchen smelled like a holiday dream — sweet vanilla, warm butter, and just a hint of peppermint swirling through the air. I remember that morning so clearly: snowflakes were drifting outside, coffee was brewing, and my kids were still in pajamas (arguing over who’d get the first waffle, of course). The aroma alone was enough to make everyone gather around the waffle maker like moths to a flame.

Honestly, I stumbled upon this recipe one December weekend when I had a few leftover candy canes from trimming the tree. I crushed them up, stirred them into my regular waffle batter, and something magical happened. The result? A cozy, lightly minty waffle that’s crisp on the outside, fluffy inside, and drizzled with warm, glossy peppermint syrup. It was the kind of moment where you pause, take a deep breath, and realize you’ve created something that just feels like Christmas morning in edible form.

Since then, these Candy Cane Waffles have become a family tradition. They’ve made appearances at brunches, gift exchanges, and even a few lazy snow days. My husband can’t resist sneaking the first one off the waffle iron (and yes, I see him every time). I’ve tested and retested this recipe — in the name of “research,” naturally — and I can confidently say it’s the kind of festive breakfast you’ll want to bookmark. It’s cozy, cheerful, and the perfect way to start a winter morning.

Why You’ll Love This Recipe

There’s something irresistibly joyful about waking up to a plate of Candy Cane Waffles with Peppermint Syrup. They’re more than just a breakfast — they’re a holiday experience. Whether you’re serving them to family, guests, or just treating yourself on a chilly morning, they hit that sweet spot between nostalgic and new. Here’s why they’re worth every bite:

Quick & Easy: Ready in under 30 minutes — ideal for busy holiday mornings or impromptu brunches.
Simple Ingredients: You probably have most of what you need already — flour, eggs, butter, milk, and candy canes. No special shopping trips required.
Perfect for the Holidays: These waffles look stunning on a festive breakfast table, especially with crushed peppermint sprinkled on top.
Crowd-Pleaser: Kids love the color and crunch of the candy canes, while adults appreciate the subtle mint-and-vanilla flavor combo.
Unbelievably Delicious: The waffles are crisp-edged, tender inside, and that peppermint syrup ties the whole thing together with a glossy, sweet finish.

What makes this version different? The batter uses just the right balance of vanilla and peppermint extract — not too overpowering, just gently refreshing. The syrup, made from crushed candy canes melted into a silky sugar base, gives every bite a festive sparkle. It’s comfort food with a peppermint twist and a little extra holiday magic. Honestly, this recipe is the breakfast equivalent of wrapping yourself in a warm blanket by the fireplace.

Ingredients You’ll Need

These Candy Cane Waffles with Peppermint Syrup come together with ingredients you probably already have on hand. Each one plays a role in creating that perfect balance of texture and holiday flavor. Here’s what you’ll need:

For the Waffles:

2 cups (250 g) all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp salt
2 large eggs, room temperature
1 ¾ cups (420 ml) whole milk (or any milk of your choice)
½ cup (115 g) unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
½ tsp peppermint extract (adjust to taste)
½ cup (about 6) crushed candy canes (save some extra for topping)

For the Peppermint Syrup:

1 cup (200 g) granulated sugar
½ cup (120 ml) water
¼ cup (about 3) crushed candy canes
1 tsp cornstarch (optional, for a thicker syrup)
½ tsp peppermint extract
1 tbsp butter (for a silky finish)

Ingredient Notes: If you prefer a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free waffles, swap butter for coconut oil and use almond milk. I like to use naturally flavored candy canes (like the ones from Wholesome or YumEarth) for a cleaner peppermint taste. And if you love a pink swirl effect, toss in a few drops of red food coloring to the batter — it looks so festive!

Equipment Needed

You don’t need fancy gadgets to make these waffles — just a few trusty kitchen tools:

Waffle Maker: Any model works, but I love my classic Belgian-style waffle iron for those deep pockets that hold the syrup perfectly.
Mixing Bowls: One large for the wet ingredients and one medium for the dry mixture.
Whisk: For blending the batter smoothly without overmixing.
Measuring Cups and Spoons: Precision matters, especially with peppermint extract!
Small Saucepan: You’ll need this for the peppermint syrup — nonstick works best for easy cleanup.
Cooling Rack: Helps keep the waffles crisp instead of soggy while you cook the rest.

If you don’t have a waffle maker, you can use a grill pan for a rustic texture. Just pour the batter gently and cook like pancakes — they won’t have the same shape, but they’ll taste just as amazing.

Preparation Method

Preheat your waffle maker. Set it to medium-high heat. Lightly grease it with butter or nonstick spray to prevent sticking.
Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agents.
Whisk the wet ingredients. In a large bowl, combine the eggs, milk, melted butter, vanilla extract, and peppermint extract. Whisk until the mixture looks smooth and creamy.
Combine wet and dry. Gently pour the dry mixture into the wet ingredients. Whisk until just combined — don’t overmix, or your waffles may turn dense. A few small lumps are perfectly fine.
Fold in crushed candy canes. Stir them in lightly, just enough to distribute the pieces. They’ll melt slightly as the waffles cook, adding pretty pink streaks and a hint of crunch.
Cook the waffles. Pour about ½ cup (120 ml) of batter into the preheated waffle iron. Close the lid and cook for 3–4 minutes (depending on your machine) until golden brown and crisp. You’ll know they’re ready when they release easily and smell divine.
Keep warm. Place cooked waffles on a cooling rack set over a baking sheet in a 200°F (95°C) oven to keep them warm while you finish the batch.
Make the peppermint syrup. In a small saucepan, combine sugar, water, and crushed candy canes. Bring to a gentle boil over medium heat, stirring until the candy canes dissolve. Add cornstarch if you want a thicker syrup. Simmer for 3–4 minutes until slightly reduced, then remove from heat and stir in peppermint extract and butter.
Serve. Drizzle warm peppermint syrup over the waffles, sprinkle extra crushed candy canes on top, and maybe a dusting of powdered sugar for that “snowy morning” vibe.

Pro tip: If your candy canes clump in the batter, crush them finer next time. A food processor or zip-top bag with a rolling pin works perfectly!

Cooking Tips & Techniques

Making Candy Cane Waffles with Peppermint Syrup is pretty straightforward, but a few extra tricks can make them even better:

Don’t overmix the batter. Stir just until combined — a few small lumps keep the texture light and fluffy.
Use room temperature ingredients. Cold eggs or milk can cause uneven cooking and dense waffles.
Crush candy canes finely. Large chunks can stick to the waffle iron or burn. Aim for coarse sugar texture.
Keep waffles crisp. Don’t stack hot waffles — use a cooling rack while you cook the rest.
Make syrup ahead. The peppermint syrup can be made up to 3 days in advance and reheated before serving.
Troubleshooting: If waffles stick, the iron may not be hot enough or greased properly. Wipe with a bit of butter between batches.

After a few rounds of testing, I found that slightly undercooking the first waffle helps you gauge your iron’s sweet spot. Each model is different, so treat the first one as a trial run (and a snack!).

Variations & Adaptations

Once you’ve mastered the classic Candy Cane Waffle, try switching things up to fit your preferences or seasonal moods:

Chocolate Candy Cane Waffles: Add 2 tbsp cocoa powder to the dry ingredients and reduce flour by the same amount. Top with chocolate chips before closing the lid for a peppermint mocha vibe.
Gluten-Free Version: Use a gluten-free all-purpose blend and ensure your candy canes are certified gluten-free.
Dairy-Free Option: Substitute melted coconut oil for butter and almond or oat milk for regular milk. The flavor stays rich and comforting.
Mini Waffles for Parties: Make bite-size versions using a mini waffle maker — perfect for brunch buffets or kids’ holiday breakfasts.
Frosted Variation: Drizzle cream cheese glaze instead of syrup for a dessert-like treat.

Personally, my favorite twist is adding a handful of mini chocolate chips to the batter — it gives that peppermint bark flavor that’s dangerously good. You can also serve them with vanilla ice cream and call it dessert. No one will complain, I promise.

Serving & Storage Suggestions

These waffles taste best served warm, fresh off the iron with a generous drizzle of peppermint syrup. For an extra festive touch, top with whipped cream, crushed candy canes, and maybe a few chocolate curls. Pair them with hot cocoa, peppermint mocha, or a simple cup of coffee for a cozy breakfast moment.

If you’re prepping ahead, cooked waffles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster or oven at 350°F (175°C) for 5–7 minutes to get that crisp edge back. You can also freeze them — just place parchment between each waffle and store in a freezer bag for up to 2 months.

The syrup keeps well in the fridge for up to a week. Reheat gently on the stove or in the microwave before serving. Honestly, the flavors deepen after a day, making leftovers almost better than the first batch.

Nutritional Information & Benefits

Each serving (approximately one waffle with syrup) contains around 320 calories, 12g fat, 45g carbohydrates, and 6g protein. Of course, those numbers vary depending on toppings and syrup portions — but hey, it’s the holidays, right?

On the plus side, these waffles give you a decent energy boost from the eggs and milk protein. Using natural peppermint extract and real butter keeps the flavor authentic without artificial aftertastes. If you’re watching sugar, you can reduce the syrup or use a sugar-free candy cane variety and still get that lovely festive flavor.

They’re a treat, yes, but one that brings joy — and sometimes, that’s the best kind of nourishment.

Conclusion

There’s something truly special about these Candy Cane Waffles with Peppermint Syrup. They’re crisp, fluffy, and packed with peppermint cheer — the kind of breakfast that instantly puts everyone in the holiday spirit. Whether you’re hosting Christmas brunch or just want a cozy weekend treat, this recipe delivers both flavor and fun.

I love how easy they are to customize — you can go simple or go all out with toppings and presentation. And every time I make them, it feels like reliving those childhood mornings filled with laughter, cocoa, and candy canes. So grab your waffle maker, crush up some candy, and give this recipe a whirl. Your kitchen will smell amazing, your family will be impressed, and your taste buds will thank you.

Try it, share it, and tag your own version — I’d love to hear how your waffles turned out!

FAQs

Can I make the batter ahead of time?

Yes! You can prepare the batter the night before, cover it, and refrigerate. Stir gently before cooking — the texture might thicken slightly, so add a splash of milk if needed.

Can I use pancake mix instead of making batter from scratch?

Absolutely! Use your favorite pancake mix and simply add peppermint extract and crushed candy canes. It’s a great shortcut for busy mornings.

How do I keep waffles warm while cooking the rest?

Place cooked waffles on a wire rack in a 200°F (95°C) oven. This keeps them warm and crisp instead of soggy.

Can I make the peppermint syrup without candy canes?

Yes, you can substitute the crushed candy canes with ½ tsp peppermint extract and a few drops of red food coloring to mimic the flavor and color.

What toppings go well with these waffles?

Whipped cream, chocolate chips, crushed peppermint, vanilla ice cream, or even a drizzle of white chocolate sauce — go wild! It’s the holidays, after all.