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Cozy Gingerbread Waffles

Gingerbread waffles
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5 from 2 reviews

Make a batch gingerbread waffles for cozy winter mornings! They’re sweet and spiced: topped with powdered sugar and a drizzle of syrup.

Ingredients

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  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

*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.

Find it online: https://www.acouplecooks.com/gingerbread-waffles/