Gingerbread Waffle Recipe
During the holidays, nothing evokes coziness quite like the scent of gingerbread wafting from the kitchen. Our gingerbread waffle recipe makes a fantastic Christmas breakfast or brunch, and it's great any time during the chilly fall and winter months.
Tip
This recipe makes a big batch that freezes well. Pop leftovers into the toaster or toaster oven to reheat and recrisp.
A cooperative, easy waffle recipe
The gingerbread waffles we found online when searching for the perfect waffle recipe seemed to fall into two camps: pale, anemically spiced waffles that were gingerbread in name only, and hardcore, super-sweet, uncooperative waffles that stick to your waffle iron and create enemies among those not 100 percent committed to an all-gingerbread lifestyle. We wanted a recipe that would truly satisfy the gingerbread spice craving while still doing the things that a good waffle recipe should do: release easily from the waffle iron and play well with toppings like powdered sugar, good maple syrup and lightly sweetened homemade whipped cream.
Well. Done, done, done, and done.
Just-right gingerbread waffles
This recipe comes together quickly enough to make it feasible as a holiday breakfast or brunch. You can even whisk together the dry ingredients the night before and proceed from there in the morning, if you'd like to be all amazing type-A prepared on day one to enable some amazing type-B chill time on day two. Look at you, all well-rounded. Good on ya.
And hey, in case you need an enabler, these waffles go really well with bacon.
Enjoy them. Talk to you soon.
Gingerbread Waffle Recipe
This gingerbread waffle recipe makes a great Christmas morning breakfast, and it's equally good anytime during the chilly fall and winter months. The batter has just the right amount of gingerbread spice. It's easy to work with and not too sweet, so we love to serve it with good maple syrup and lightly sweetened fresh whipped cream. This recipe makes a big batch, so it's great for a crowd, but you can also freeze the cooked waffles and pop them into the toaster or toaster oven to reheat. If serving waffles all at once for a party, feel free to turn your oven to 200°F and add waffles to a baking sheet set on the center rack to keep warm and crisp while you cook the rest.
Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 cups (226 grams) white whole wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons plus 2 teaspoons ground cinnamon
- 2 tablespoons plus 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 8 large eggs
- 2 cups whole milk
- 1 cup sour cream
- 12 tablespoons unsalted butter, melted
- 6 tablespoons molasses
Directions
- Preheat waffle iron.
- In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a medium mixing bowl, whisk together the eggs, milk, sour cream, melted butter, and molasses.
- Pour the wet ingredients into the dry ingredients and mix together until just combined. A few lumps are okay, just try to avoid any substantial pockets of unmixed dry ingredients.
- Spray waffle iron lightly with nonstick cooking spray. Pour batter into waffle iron and cook according to manufacturer's instructions. In our waffle iron (recommended below), we use a scant 1/2 cup batter for each waffle and set the iron to medium-dark for these waffles.
- Serve with a dusting of powdered sugar, maple syrup, and/or lightly sweetened whipped cream.
Notes
Adapted from King Arthur.
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