This is a simple, easy recipe for a festive, tasty breakfast! Make these gingerbread waffles during the holidays…or anytime! The gingerbread flavor is subtle, pleasant, and unmistakeable.
When Chels asked me to try this recipe out, it was an easy decision. I love waffles. I love gingerbread. I love the spices in gingerbread. I love the fact that gingerbread isn’t sweet, but rather spice-forward. All of which is to say…I said yes.
Chels, on the other hand, has never been the world’s biggest waffle fan. She’s something of a pancake fanatic (hello, ten different pancake recipes on the blog!), but despite the fact that pancake batter and waffle batter is very nearly identical, the crispness of the waffle is considerably less pleasing to her than the fluffiness of the flapjack. It’s a texture thing. So, as you can imagine, the fact that Chels was actually asking me to make a waffle recipe was pretty exciting in and of itself!
Some of that’s in the iron, though. We invested in a higher quality waffle iron earlier this year, and it’s really turned Chels’ opinion around! The waffles have a different texture to them than pancakes, of course, but they are much softer and…spongier now, I guess. Score one for me, because now we get to have waffles more often!
Anyhow…gingerbread waffles! The combination of molasses and spices (ginger, cinnamon, sea salt, and cloves) is quite subtle and pleasant. This is not one of those gingerbread recipes that makes you feel like you’re chugging straight molasses with every bite! We kept the toppings very simple – just powdered sugar and pure maple syrup (we love Ben’s Sugar Shack!). There’s already butter in the recipe, so there’s really no need to add more. The waffles aren’t very sweet, though, so the maple syrup and sugar combo is definitely where it’s at. Needless to say…there weren’t any of these leftover! Every last little bite was gobbled up by our munchkins (oh, and in case you’re wondering, Chels liked them, too!). Score one easy, festive holiday breakfast!
- 2 cups whole wheat flour
- 2 eggs
- 1/4 cup molasses
- 1/4 cup sugar
- 1/2 cup melted butter (1 stick)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 2 cups boiling water
- Preheat waffle iron to medium-high heat.
- Add flour, sugar, baking powder, baking soda, ginger, cinnamon, salt, and cloves in a large bowl and whisk together.
- In a smaller bowl, beat eggs together and then whisk in butter and molasses. Add this egg mixture and boiling water to dry mixture, stirring to combine.
- Place a cooling rack on an empty cookie sheet and place in the oven, preheating to warm.
- Lightly grease hot waffle iron with cooking spray, then add about 3/4 cup batter to the iron (or however much fills your iron appropriately). Close and cook according to directions for your iron. When done, transfer to prepared cookie sheet in oven to keep warm. Repeat with remaining batter, respraying the waffle iron as needed.
If batter is too thick, add additional water as needed.
Original recipe from Allrecipes Magazine.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 616mgCarbohydrates: 49gFiber: 5gSugar: 19gProtein: 8g
Nutrition information isn't always accurate.