Description
Delightfully spiced gingerbread waffles perfect for cozy breakfasts or holiday brunches. These waffles feature classic gingerbread flavors like ground ginger, cinnamon, cloves, and molasses, balanced with a crispy exterior and tender inside. Serve warm with syrup and whipped cream for a comforting treat.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until well combined. Set aside.
- Combine Wet Ingredients: In a large measuring cup or separate bowl, whisk together the melted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk thoroughly until the batter is smooth and there are no lumps.
- Rest Batter: Allow the batter to rest for 10 minutes to ensure proper hydration and better waffle texture. During this time, preheat your waffle iron on high heat.
- Prepare Waffle Iron: Spray the preheated waffle iron with a baking spray or brush with oil to prevent sticking. Using a large portion scoop, pour batter into the waffle iron, spreading evenly but not overflowing.
- Cook Waffles: Close the waffle iron and cook the waffles for about 5 minutes, or until they are deeply brown and crispy on the outside.
- Keep Warm: Transfer cooked waffles to a cooling rack set over a baking tray. Place them in a preheated oven at low temperature to keep warm while cooking the remaining waffles.
- Serve: Serve the gingerbread waffles warm with syrup and freshly whipped cream if desired for a cozy and festive breakfast experience.
Notes
- Leftover waffles can be stored in the refrigerator for up to four days or frozen in a freezer-safe bag for up to three months.
- Ensure eggs and milk are at room temperature to get better batter consistency.
- Resting the batter improves the waffle texture by allowing the flour to fully hydrate.
- If you do not have a waffle iron, you can adapt the batter for pancakes but cooking times will vary.
Nutrition
- Serving Size: 1 waffle
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
