Last year, I wanted to make a breakfast treat that really tasted like Christmas. I was happy with the recipe I came up with last year, but when a reader commented that the recipe was pretty similar to my pumpkin waffle recipe, I realized they were completely right!
This year, I’ve done some recipe testing, playing around with different measurements, and I really think I NAILED it. Gingerbread waffles that absolutely taste like Christmas.
The texture was perfect–light and tender. The spices and molasses really lent themselves to a fantastic flavor. You can adjust the sugar to your taste–use 1/2c for less sweet, and 2/3c for more sweet. Either is great. I loved these with a sprinkle of powdered sugar or with caramel-y buttermilk syrup, but you can certainly use maple syrup, whipped cream, or other favorite topping. Ohhhh yeah.
The recipe made plenty for a family breakfast, but if there aren’t many of you eating, you can freeze waffles that have completely cooled and store them in an airtight bag or container. I love having a quick breakfast on a weekend morning later.
- ½-2/3c brown sugar (depending on how sweet you want them)
- 2 eggs, yolks and whites separated
- 1½c buttermilk (or regular milk + 1½Tbsp vinegar)
- ½c molasses
- 6 Tbsp butter, melted
- 2c flour
- 3tsp baking powder
- 1tsp baking soda
- 2tsp ginger
- 1½tsp cinnamon
- ½tsp salt
- ¼tsp cloves
- ¼tsp nutmeg
- ¼tsp cardamom (optional, but recommended)
- In a small bowl, mix brown sugar and egg yolks until creamy. Stir in buttermilk, molasses, and butter.
- Into a large bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, nutmeg, and cardamom.
- In a glass or metal bowl, whip egg whites with an electric mixer until stiff peaks have formed.
- Add liquid mixture into sifted dry ingredients and stir together. Fold in egg whites.
- Cook according to waffle-iron instructions.
- (In my waffle iron, using ⅓c scoops, I made 16 waffles)