Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced: topped with powdered sugar and a drizzle of syrup.
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon each baking powder and baking soda
- 1/3 cup granulated sugar
- 2 teaspoons each ground ginger and cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/2 teaspoon kosher salt
- 1/4 cup melted unsalted butter
- 1/4 cup molasses
- 1 cup milk of choice
- 3 eggs
- Powdered sugar, maple syrup or gingerbread syrup, and almond butter (optional), to serve
- In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, baking soda, sugar, ginger, cinnamon, allspice, cloves, and kosher salt until thoroughly combined.
- In another bowl, whisk the melted butter, molasses, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk gently until the batter is smooth.
- Preheat your waffle iron, then grease or butter it. Add the batter to the center of the waffle iron: use about 2/3 cup for pointed edges* or a little over 1 cup for a full waffle in a Belgian waffle maker, or use 1/3 cup or a little over 1/2 cup for a standard waffle maker.
- Cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
- Serve with a dusting of powdered sugar and a drizzle of maple syrup; it’s also great with a slather of almond butter or other nut butter. Makes 2 to 3 large Belgian waffles (which can you can break into pieces for serving) or 4 to 6 standard waffles.
- Storage info: We prefer the flavor of these waffles the day of making, but cooked waffles can be frozen if desired. Place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
*Using less batter makes a waffle with ruffled edges like the ones you see in the photo. Use more batter to make a full circular waffle. The amounts listed are approximate and depend on the waffle iron.
- Category: Breakfast
- Method: Waffles
- Cuisine: Waffles
Keywords: Gingerbread waffles