This aromatic spin on regular waffles is perfect for the holiday season.
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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. Serve this waffle recipe topped with a generous amount of whipped cream and maple syrup, accented by vibrant sugared cranberries.
Spices – The seasoning for these gingerbread waffles is made from a mixture of ginger, cinnamon and nutmeg for an aromatic winter-inspired flavor.
Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor. The texture is more similar to sour cream or yogurt than cream or milk.
Cranberries – Cranberries are in season from mid-September through mid-November. They are harvested from bogs throughout the Northeast. It can be very difficult to find fresh cranberries in the off-season. I recommend using frozen cranberries if needed or omitting the cranberries and opting for simple whipped cream or jam for topping.
How to Make Gingerbread Waffles
For the gingerbread waffles:
Make the batter. 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.
Make the gingerbread waffles. 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.
Keep waffles warm. Transfer to a baking sheet and keep warm in oven heated to 200ºF. Repeat with the remaining batter.
For the sugared cranberries:
Make the simple syrup. 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.
Add the cranberries. Remove from heat and stir in the cranberries then let cool.
Spread on a baking sheet. Line a baking sheet with wax paper then use a slotted spoon to remove the cranberries to the baking sheet.
Sprinkle with remaining sugar. Let dry for about 30 minutes then sprinkle the remaining sugar over the top.
To assemble and serve:
Assemble and serve. Top waffles with whipped cream and sugared cranberries. Drizzle with maple syrup.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
½cupunsalted butter,melted, plus additional for waffle iron
½cupmolasses
2cupslow-fat buttermilk
For the sugared cranberries:
1½cupgranulated sugar,divided
1cupcranberries
For serving:
Whipped cream,as needed
Maple syrup,as needed
Instructions:
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 (93ºC). 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.
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