Gingerbread Waffles
Filled with warm spices, sweet molasses, and real ginger these gingerbread waffles are an amazing breakfast recipe for the holiday season! They aren’t too sweet, cook up light and crispy, and are easier than you’d think!
Servings: 6 servings
Calories: 452kcal
Equipment
- Waffle Maker
- Portion Scoop
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ⅛ tsp. ground cloves
- ½ cup unsalted butter melted
- 1 cup whole milk at room temperature
- 2 large eggs at room temperature
- ¼ cup molasses
- 1 tsp. freshly grated ginger
- 1 tsp. vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves. Set aside.
- Meanwhile, whisk together the butter, milk, eggs, molasses, fresh ginger, and vanilla extract in a large measuring cup until smooth.
- Pour the wet ingredients into the dry. Whisk well until smooth.
- Set batter aside to rest for 10 minutes. While the batter rests, preheat your waffle iron on high heat.
- Spray the preheated waffle iron with baking spray before using a large portion scoop to fill the iron with batter.
- Cook waffles for 5 minutes, or until deeply brown and crispy. Place cooked waffles on a cooling rack set over a baking tray and place in the oven to keep warm while you cook the remaining waffles.
- Serve waffles with syrup and freshly whipped cream, if desired.
Notes
- Leftover waffles can be stored in the fridge for up to four days or frozen in a freezer-safe bag for up to three months.
Nutrition
Serving: 2waffles | Calories: 452kcal | Carbohydrates: 64g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 565mg | Potassium: 358mg | Fiber: 2g | Sugar: 30g | Vitamin A: 618IU | Calcium: 184mg | Iron: 3mg