Bake a batch of gingerbread waffles for cozy winter mornings! They’re sweet and tangy, topped with powdered sugar and a drizzle of syrup.
Ready for the best winter tradition? Make it a batch Gingerbread waffles! Nothing is more pleasant than the scent of ginger and cloves pervading the kitchen. We’d rather eat our treats for breakfast than cookies, so we created this fun recipe that has become a December tradition. Brush with almond butter and top with a little powdered sugar and maple syrup for a deliciously cozy breakfast!
Ingredients for gingerbread waffles
These Gingerbread Waffles are similar to our Perfect Waffle Recipe, with a few extra ingredients to create that gingerbread flavor. They’re just sweet enough: the perfect sweetness to top with another drizzle of maple syrup. Here’s what you need to put it all together:
- All-Purpose Flour and Whole Wheat Flour: Whole wheat flour imparts a light and crunchy texture, so be sure to bring it to the store
- baking powder and baking soda
- Sugar
- Spices: Ginger, cinnamon, allspice and cloves
- Molasses: it’s the kick; The molasses gives warmth and depth to the flavor of the gingerbread
- butter
- milk of your choicedairy or non-dairy like oat milk or almond milk
- eggs
Belgian vs Standard Waffles
You can make Belgian or regular waffles with this gingerbread waffle batter. Of course, it just depends on your waffle maker! Our personal preference is Belgian waffles as they are thicker and more impressive. (Here’s the Belgian waffle maker we’re using.) What’s the difference?
- Belgian waffles are twice the size of normal waffles. They are 1.5 inches thick with a deep lattice pattern. A serving is half a Belgian waffle as it is twice the size of a standard waffle. When serving, we like to divide them into wedges.
- Regular waffles, also known as American waffles are about 1/2 inch thick. If you are making a standard waffle, the serving size is 1 waffle.
Tips for baking gingerbread waffles
For these gingerbread waffles, we tried a new baking method that creates wrinkled edges. We love the look of these: And You can make more waffles in one batch! This might be our new favorite way to advance. Here’s how:
- Ruffled Edges: Just use slightly less batter in your waffle maker: about 2/3 cup for a Belgian waffle maker, or ⅓ cup for a standard waffle maker.
- Complete Circular Waffles: Use 1 heaping cup for a Belgian waffle maker or ½ heaping cup for a standard waffle marker.
Of course, these quantities depend on the waffle iron: so watch and adjust the quantities if necessary.
Gingerbread Waffle Toppings
One thing we love about these gingerbread waffles? They’re just sweet enough, but not too sweet. Be sure to add a dash of real maple syrup, which is needed to accentuate the sweetness. We like to top them with nut butters to provide breakfast protein and balance out the sweetness. It really holds her tight! Here’s how we recommend you serve them, and then some other ideas:
More Christmas breakfast ideas
There you go: we hope you love these gingerbread waffles! Here are some additional treats that might work as Christmas breakfast ideas:
This gingerbread waffle recipe is…
Vegetarian.
The description
Bake a batch of gingerbread waffles for cozy winter mornings! They’re sweet and tangy: topped with powdered sugar and a drizzle of syrup.
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon every baking powder and baking soda
- ⅓ cup granulated sugar
- 2 teaspoons every ground ginger and cinnamon
- ½ teaspoon pimento
- ¼ teaspoon cloves
- ½ teaspoon kosher salt
- ¼ cup melted unsalted butter
- ¼ cup molasses
- 1 cup milk of your choice
- 3 eggs
- Powdered sugar, maple syrup or gingerbread syrup, and almond butter (optional) to serve
- In a medium bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, ginger, cinnamon, allspice, cloves, and kosher salt until well combined.
- In another bowl, whisk together the melted butter, molasses, milk, and eggs. Pour the wet ingredients into the dry ingredients and beat gently until batter is smooth.
- Preheat your waffle iron, then grease or butter it. Place batter in center of waffle iron: Use about 2/3 cup for crisp edges* or just over 1 cup for a full waffle in a Belgian waffle iron, or use ⅓ cup or just over ½ cup for a regular waffle maker.
- Bake according to waffle iron instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Take out the finished waffles and place them on a greased or parchment-lined baking sheet without stacking them. Bake waffles to order or place baked waffles in a 250°F oven to keep warm.
- Serve dusted with powdered sugar and a dash of maple syrup; it’s also great with a layer of almond butter or other nut butter. Makes 2-3 large Belgian waffles (which you can break into pieces to serve) or 4-6 standard waffles.
- Storage Information: We prefer these waffles to taste the day they are made, but baked waffles can be frozen if desired. Put them in a plastic bag and squeeze out the remaining air with a straw before sealing. Remove from the freezer to warm up and lightly toast in the toaster.
Remarks
*If you use less batter you will end up with a wrinkled waffle like you see in the photo. Use more batter to make a fully circular waffle. The quantities given are approximate and depend on the waffle iron.
- Category: Breakfast
- Method: waffles
- Kitchen: waffles
- Diet: vegetarian
Keywords: Gingerbread waffles
