Gingerbread waffles with maple (Printable Version)
Spiced gingerbread waffles served warm with maple syrup for a cozy morning treat.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground ginger
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
10 - 2 large eggs
11 - 1 1/2 cups whole milk
12 - 1/4 cup unsulfured molasses
13 - 1/4 cup unsalted butter, melted and cooled
14 - 1 teaspoon vanilla extract
→ To Serve
15 - Maple syrup, warmed
16 - Optional: whipped cream
17 - Optional: chopped toasted pecans
# Directions:
01 - Heat the waffle iron according to the manufacturer's guidelines.
02 - In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly blended.
03 - In a separate bowl, beat the eggs then add milk, molasses, melted butter, and vanilla extract. Whisk until thoroughly combined.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined. Maintain some lumps to avoid overmixing.
05 - Lightly grease the waffle iron with oil or nonstick spray to prevent sticking.
06 - Pour approximately 1/2 to 3/4 cup of batter per waffle onto the preheated iron. Cook for 3 to 5 minutes or until golden brown and crisp.
07 - Place cooked waffles in a low oven at about 200°F (95°C) to keep warm while cooking the remaining batter.
08 - Serve waffles hot, drizzled generously with warmed maple syrup. Optionally top with whipped cream and toasted pecans.
# Expert Tips:
01 -
- They taste like a festive dessert but happen before noon, which feels like getting away with something delicious.
- The molasses adds a deep, almost mysterious warmth that regular waffles completely lack.
- They're genuinely easy to pull together, even when you're not awake yet.
02 -
- Cool your melted butter before mixing it in or the heat will scramble your eggs into little specks, which is disappointing when you notice halfway through cooking.
- Don't overmix the batter—the minute you see no white streaks, you're done. I learned this the hard way with dense, rubbery waffles that made me question everything.
- If your waffles are turning out pale, your iron probably isn't hot enough; wait another minute or two before pouring.
03 -
- Have all your ingredients at room temperature before you start; cold eggs and milk mix unevenly into the other ingredients.
- Warm your maple syrup in a small saucepan while the last batch cooks so it's actually warm when it hits the waffle, not lukewarm.