Monday, February 8, 2010

Gingerbread Waffles

Weekend mornings sometimes just call for waffles. I like to roll outta bed and browse breakfast recipes leisurely; then spend some time in the kitchen, not caring how many dishes I dirty up. The great thing about when we make a batch of waffles, we don’t eat them all, and I can freeze the leftovers, for those weekday mornings when I don’t have the time browse breakfast recipes or the energy for dirtying all those dishes. This is a great recipe to pull out on the weekend. You might think gingerbread is only something you can enjoy around the holidays, but I disagree! The flavors in these gingerbread are subtly different than your average waffle; with the perfect amount of spice. Now that I’ve depleted the supply of leftovers in the freezer, I’m already craving these again. I felt these were perfect with just a bit of powdered sugar; but feel free to top them however you like. Also, these would make a very nice breakfast brunch for your sweetheart this Valentine’s Day!


Gingerbread Waffles

from Inn Cuisine
Yield: 8 waffles.


1 cup all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk (may substitute regular milk if necessary)
1/4 cup molasses (may substitute maple syrup if desired)
3 tablespoons butter, melted
1/8 teaspoon cream of tartar

for serving (optional)
confectioner’s sugar for dusting
whipped cream and cinnamon sticks to garnish
warm maple syrup


Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.
In the large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly. In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined—do not over mix.

In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown. Sprinkle with confectioner’s sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.

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5 Responses to “Gingerbread Waffles”

  1. Pingback: I Like This – February 10, 2010 | My Word with Douglas E. Welch

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