Gingerbread Waffles Recipe
Gingerbread waffles make a great Christmas breakfast. I wanted to create a recipe that would truly satisfy the gingerbread spice craving while still doing the things that good waffles 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. This is it.
Calories: 236kcal
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 (475 ml) whole milk
- 1 cup (240 grams) sour cream
- 12 tablespoons (168 grams) unsalted butter, melted
- 6 tablespoons (120 grams) molasses
Instructions
- 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.
- According to the maufacturer's instructions, pour batter into waffle iron and cook. In our waffle iron (recommended below), I use a scant ½ cup batter for each waffle and set the iron to medium-dark for this recipe.
- Serve with a dusting of powdered sugar, maple syrup, and/or lightly sweetened whipped cream.
Notes
- I like to use a combination of all-purpose flour and white whole wheat flour (or whole wheat pastry flour). You can use all-purpose only if that's what you've got on hand.
- You can 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. Like all waffles, they're best straight out of the waffle iron, so I don't recommend doing more prep than that in advance.
- 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.
- Leftovers freeze beautifully and will keep well in an airtight container in the freezer for a year. Pop them straight into the toaster or toaster oven to reheat and re-crisp.
Nutrition
Serving: 1waffle | Calories: 236kcal | Carbohydrates: 26.7g | Protein: 7.2g | Fat: 11.8g | Fiber: 2.4g