Gingerbread Waffles

These gingerbread waffles are so flavorful! They are perfectly crispy on the outside and deliciously fluffy on the inside. Plus, your kitchen will smell AMAZING the entire day!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings square waffles

Calories 386kcal

Author Whitney Wright

Equipment

Ingredients

1 1/2 cups all purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all spice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter melted
1 1/4 cups buttermilk at room temperature
1 teaspoon vanilla extract
2 large eggs separated
2 tablespoons molasses
1/4 cup brown sugar light or dark, packed

Instructions

In a large bowl whisk the flour, cornstarch, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, cloves, and salt.
In a medium bowl whisk the butter, buttermilk, vanilla, egg yolks, and molasses.
Add the wet ingredients to the dry ingredients and mix until partially combined.
In a small bowl beat the egg whites until very frothy. Add the brown sugar and beat until soft peaks form.
Fold the egg whites into the waffle batter. Let batter sit at room temperature for 10 minutes (this is a great time to start preheating your waffle iron).
Scoop waffle batter onto your waffle iron and cook for 4-6 minutes (all irons differ, so you’ll have to gauge how much batter to use and for how long).
Serve warm with syrup, plain, with whipped cream, or with a sprinkling of powdered sugar.

Notes

To keep the waffles crispy after they are cooked, don't stack them and don't store them in a covered dish. Place them on an oven safe cooling rack (or directly on the oven rack) in an oven preheated to 200ºF. This will keep them warm without making them go soft.

Store leftovers in an airtight container in the fridge for 4-5 days. Reheat in the toaster to warm up and get crispy again!

Nutrition