Served hot off the waffle iron, these Gingerbread Waffles are filled with a touch of brown sugar and spice, and are perfect for serving all winter long. Accompanied by warm maple syrup, a bowl of fresh fruit, yogurt, or even a hearty helping of scrambled eggs, these Gingerbread Waffles will appeal to young or old, male and female alike.
Assembly:
Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.
In the large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly.
In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined. Do not over mix.
In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.
Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown. Sprinkle with confectioner’s sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.
Yield: 8 waffles. Double or halve the recipe as needed to produce more (or less) waffles.
Enjoy!
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These were seriously yummy!! I have a belgian waffle maker so this recipe only made 3. I will definitely double or triple next time! Thanks!
Fantastic recipe – it worked up quickly and easily, and the waffles came out tasting great. Perhaps a bit more like ginger snaps than gingerbread, but that is far from a bad thing!!
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2 Comments
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kerlin on 6.28.2010
Just a note on the recipe – I found that my waffles came off the iron VERY floppy, but got crispy and caramelized a bit as soon as they were exposed to air. It was a bit tough to get them off the iron, but worth it!
jeanelle on 9.1.2009
Oh, my. These sound delicious. I’m drooling on my desk.