Spices and molasses come together in these gingerbread waffles to make the perfect winter breakfast. For extra decadence, serve topped with lightly sweetened whipped cream and maple syrup. Berry preserves would also work well here, as would a dollop of yogurt to cut the sweetness. If you don’t have a waffle maker, I think this batter could be easily used for pancakes. My suggestion is to make the full batch, even if you’re only planning on eating a couple waffles (or pancakes); probably my favorite part of making these waffles was freezing the leftovers. Now, whenever I’m feeling particularly lazy, I can quickly toast up a couple of these and have a delicious breakfast (or dessert!).
Gingerbread Waffles (adapted from Martha Stewart)
Yield: approximately 10 waffles
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 4 eggs
- 6 Tbsp unsalted butter, melted and cooled
- 1 cup whole milk
- 1/2 cup yogurt
- 3 Tbsp unsulfured molasses
- 1/2 tsp vanilla extract
- In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1/2 Tbsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 3/4 tsp salt. Set aside.
- In a medium bowl, whisk together 4 eggs, 6 Tbsp unsalted butter, melted and cooled, 1 cup whole milk, 1/2 cup yogurt, 3 Tbsp unsulfured molasses, and 1/2 tsp vanilla extract.
- Whisk the liquid ingredients into the dry ones until smooth. Cook according to waffle iron instructions.