Gingerbread Waffle Recipe
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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.
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.
- 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
- 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.
Adapted from King Arthur.
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