Make some gingerbread waffles for breakfast! A touch spicy, a touch sweet. Perfect for special occasions or just a leisurely weekend breakfast.
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When I think of holidays, gingerbread is always the first thing that comes to mind. I can just close my eyes and smell the sweet aromas of spice and ginger swirling around my kitchen right now. Mmm…
These gingerbread waffles have a lovely sweetness. They’re great if you just dust them with powdered sugar. Of course, if you want a more decadent holiday breakfast, you can top it with whipped cream and maple syrup!
Gluten Free Waffles
If you want to make a gluten-free version of these waffles, you can substitute oatmeal or gluten-free all-purpose flour for the all-purpose flour. I’ve tested it both ways and find this to be a no-fuss and easy swap.
For extra crispy waffles, be sure to use butter in the batter—don’t be tempted to substitute oil for it. The waffles won’t be crispy when you remove them from the waffle maker, but will crisp up as they cool.
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Gingerbread waffles
For gluten-free waffles, replace the all-purpose flour with oatmeal or gluten-free all-purpose flour.
You can make a double batch of these waffles and freeze the leftovers for up to 2 months. When ready to eat the waffles, pop them into your toaster oven or bake at 350°F for 8 to 10 minutes.
ingredients
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1 1/3 cups milkheated to room temperature
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3 tablespoon melted butter
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1/2 Cup molasses
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1/2 Cup dark brown sugar
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1 big egg
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1 3/4 cups (290G) all purpose flour
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1 tablespoon ground ginger
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2 teaspoon baking powder
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1 teaspoon Cinammon
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1/2 teaspoon Salt
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1/4 teaspoon freshly grated nutmeg
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1/8 teaspoon Ground carnations
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melted butter or cooking spray for coating the waffle iron
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powdered sugar for serving, optional
method
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Prepare the waffle batter:
In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until well incorporated. In a separate bowl, mix together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you don’t see any streaks of flour. Small lumps are okay.
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Let the batter rest while you preheat your Belgian waffle maker to medium-high:
Heat the waffle maker for at least 5 minutes or until a drop of water hisses on contact with the griddle.
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Prepare waffles:
Spread melted butter on waffle iron or brush with cooking spray. Pour 2/3 to 3/4 cup of the batter into the waffle iron, using the bottom of the cup to spread the batter around the edges. Bake 3 to 4 minutes, or according to your waffle maker’s instructions, until waffles are golden brown on the outside. Use tongs or a fork to remove the waffle from the iron and set it on a cooling rack.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar as desired or serve with whipped cream and maple syrup.
| nutritional information (per serving) | |
|---|---|
| 493 | calories |
| 10g | Fat |
| 92g | carbohydrates |
| 10g | protein |
