Mexican Coffee Waffles

Waffles are one of the most universally-loved, nostalgic breakfast foods. They're fluffy yet also crispy, sweet, and so incredibly satisfying. Waffles are basically instant happiness, right??

But these aren't just any old waffles. These are Mexican Coffee Waffles!

Packed full of cinnamon, vanilla bean, espresso powder, and orange zest, they're an ode to the coffee we had every morning in Mexico City. There, the coffee steeps all morning in a clay pot with orange zest, brown sugar, and spices. It's a sweet, flavorful start to the day.

These waffles recreate those flavors and celebrate the beautiful intersection of coffee, warming spices, and citrus that screams Mexico City to me. They're jam-packed with taste and pack a big jolt of espresso. These waffles are BOLD!

These waffles are also made with simple, whole food ingredients to nourish the body. The only flour comes from oats, making them whole grain and loaded with fiber. The wet ingredients are just bananas, eggs, milk of choice (I use soy), and only a couple tablespoons of coconut oil. The batter is sweetened only with a bit of coconut sugar, in order to capture that iconic brown sugar flavor of Mexican coffee.

This batter comes together in a snap, thanks to the blender. Just put all the ingredients in, give it a whirl, and you're good to go. Waffles in no time!

Mexican Coffee Waffles would be a fun, unexpected addition to any brunch spread. They're especially wonderful when paired with tropical fruits like papaya and mango, which we saw everywhere in Mexico City. And of course, they absolutely must be paired with Mexican Coffee Margaritas, since I designed the two recipes to go hand-in-hand!

They're of course delightful with maple syrup, but we've also had them with caramel (especially the Cold Brew Coffee goats' milk caramel sauce from Fat Toad Farm in Vermont, shown in these photos!). Cinnamon whipped cream? Cinnamon-infused maple syrup? Kahlua sauce? Go crazy!

If by chance you don't eat them all, waffles make great leftovers too. They freeze well (wrap them tightly) and can easily be reheated in the toaster for a fast, protein-packed breakfast.

I hope you enjoy these Mexican Coffee Waffles! Whether it's for a quick make-ahead breakfast, an indulgent brunch with all the toppings, or even breakfast-for-dinner, they're really unique and so delicious. However you choose to enjoy them, let this beautiful combination of coffee, spices, and orange transport you to the funky neighborhoods and bright sun of Mexico City.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Love coffee in baked goods?? I really do! These Flourless Coffee Macadamia Blondies are my absolute favorite.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 2 very ripe bananas
  • 2 eggs
  • 0.5 c milk of choice. I like to use unsweetened soy milk because of its richness, but use what you have.
  • 2 tbsp coconut oil, melted
  • 0.25 c coconut sugar. Brown sugar will also work if you don't have coconut sugar.
  • 1.5 c old-fashioned rolled oats
  • 2 tsp baking powder
  • 0.25 tsp salt
  • Seeds from one vanilla bean. I think whole vanilla bean is totally worth it here. But if you don't want to buy one, you can substitute a tsp or two of vanilla extract.
  • Zest of one orange
  • 2 tbsp espresso powder. This is made by King Arthur Flour and can be found in well-stocked cooking stores or ordered online from their website. It's one of my most beloved baking ingredients, and I highly recommend getting some and putting it in everything you bake. If you can't find it, instant coffee will also work, although the flavor may not be as strong.
  • 1 tbsp cinnamon
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
  2. Then, measure in the dry ingredients and spices.
  3. Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
  4. Heat up and prep your waffle iron. On mine, I use setting 4 of 5 and brush both the top and bottom with coconut oil before each waffle.
  5. Add the "batter". I find that a heaping half-cup is the right size for my waffle iron, but yours will likely be different. This recipe makes 6 waffles on my waffle iron.
  6. Waffle it! Resist the urge to open the waffle iron prematurely.
  7. After your machine tells you it's done, remove the cooked waffle delicately, using a spatula.
  8. To keep your waffles crisp, put them on a metal cooling rack. If you want to keep them warm or rewarm them, set the cooling rack on a large sheet tray or cookie sheet and put them in a 350 degree oven for ten minutes.
  9. Serve your waffles with all sorts of fun toppings and garnishes!


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