Gingerbread Waffles
User Reviews
5
Gingerbread Waffles
Description
These Gingerbread Waffles combine all-purpose flour with spices including cinnamon, ginger, nutmeg, and cloves to create a warm spice profile. The wet ingredients include egg yolks, milk, oil, Greek yogurt, and molasses, which contribute moisture and depth of flavor. Egg whites are beaten separately to stiff peaks and folded in carefully to ensure lightness and maintain a delicate texture.
The waffles cook crisp and golden on the outside while remaining tender inside. The accompanying vanilla cream syrup, made by simmering sugar, butter, cream, vanilla extract, and baking soda, adds a creamy, lightly caramelized topping that complements the spices.
This recipe includes freezing instructions to store waffles for up to three months, reheated in a toaster or microwave. It’s a good make-ahead option for holiday breakfasts or special weekend meals.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- 4 large egg yolk
- 4 large egg white
- 1/3 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 cup milk
- ½ cup yogurt plain, Greek
- 3 Tablespoons molasses
For the Vanilla Cream Syrup:
- 1 cup granulated sugar
- 1/2 cup butter (1 stick)
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
Instructions
Gingerbread Waffles:
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices. Whisk to combine.
- In a medium bowl, combine the eggs yolks, oil, milk, Greek yogurt and molasses and mix well.
- Add the egg whites to a large bowl and beat with electric mixers until they reach stiff peaks.
- Add the wet milk/molasses mixture to the bowl with the dry ingredients and stir to combine. Gently fold in the egg whites.
- Heat a waffle iron and grease with butter or cooking spray. Add about 1/4 cup of batter to the hot waffles iron (or more, depending on what type of iron your using) and cook according to iron instructions. Serve warm with syrup.
Vanilla cream syrup:
- Add sugar, butter and cream to a large saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
- Bring mixture to a low boil and boil, stirring frequently, for 3-5 minutes.
- Remove from heat and add vanilla and baking soda. Allow to cool for a few minutes before serving over waffles.
Notes
- Allow waffles to cool completely before freezing in a freezer-safe bag; store up to 3 months.
- Reheat frozen waffles in a toaster or microwave for a quick breakfast.
- The batter is lightened by folding in stiffly beaten egg whites to maintain a tender texture.
- The vanilla cream syrup adds a smooth, sweet contrast to the spicy waffles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 650mg | 27% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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