gingerbread waffles with sugared cranberries recipe from cooking with cocktail rings

Gingerbread Waffles with Sugared Cranberries

The holidays are in full swing and this breakfast is the perfect festive way to start a weekend full of presents, mulled wine and snow angels. Just think of the warm gingerbread smells wafting through the house with hints of cinnamon, ginger and nutmeg from the waffles which in this recipe are topped with a generous amount of whipped cream and maple syrup, accented by sugared cranberries.

When Aaron and I moved in together, one of our first purchases together was a high-quality waffle iron. We wanted the kind used at hotel buffets that twist and flip. It became a fun weekend tradition for us and this spin on regular waffles is perfect for the holiday season.


For the gingerbread waffles:

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon kosher salt

¼ teaspoon nutmeg

2 large eggs

½ cup unsalted butter, melted, plus additional for waffle iron

½ cup molasses

2 cups low-fat buttermilk

For the sugared cranberries:

1½ cup granulated sugar, divided

1 cup cranberries

For serving:

Whipped cream, as needed

Maple syrup, as needed  


For the gingerbread waffles:

In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt and nutmeg. In a large mixing bowl whisk together the eggs, butter, molasses and buttermilk. Whisk in the flour mixture until just combined.

Heat waffle iron according to the manufacturers instructions and brush with melted butter. Pour batter into the iron, leaving a ½” border all around. Close the iron and cook until the waffles are golden brown and crisp, about 5 minutes.

Transfer to a baking sheet and keep warm in oven heated to 200ºF.  Repeat with the remaining batter.

For the sugared cranberries:

In a medium saucepan over medium heat, stir together ½ granulated sugar and ½ cup water. Continue to stir until the sugar dissolves and bring to a boil until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the cranberries then let cool.

Line a baking sheet with wax paper then use a slotted spoon to remove the cranberries to the baking sheet. Let dry for about 30 minutes then sprinkle the remaining sugar over the top.

For serving:

Top waffles with whipped cream and sugared cranberries. Drizzle with maple syrup.

Serves 4.



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