A quintessential holiday (and kid-favorite!) flavor, gingerbread is a molasses sweetened confection that can be made light or dark, sweeter or spicier. It can be turned into crisped cookies or gooey cake, even candy truffles. Though it’s hard to resist a fancy gingerbread coffee drink, I prefer mine in the form of a sweet treat that I can sink my teeth into, like these gingerbread waffles.
Warm with spice, these homey waffles are a great way to get in the holiday spirit. The batter comes together in a 5 minutes for a quick breakfast, or you can make it the night before for waffles ready to go in the time that it takes to warm your waffle iron. Top these with maple syrup or berry jam, or get way decadent and add fresh whipped cream.
Can you think of a holiday breakfast better than that? And, they are so easy to whip up that you can kickstart the holiday early… or keep it going after the 25th.
Why? Why not?
If you don’t have buttermilk, no problem. This quick trick gives you a buttermilk substitute in 10 minutes. All you need is milk and white vinegar or fresh lemon juice.
makes 8-10 waffles
2 c flour
1/2 tsp baking soda
2 1/2 tsp baking powder
3/4 tsp salt
1/4 c sugar
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground cloves
1 1/2 c buttermilk (or DIY clabbered milk)
4 Tbsp butter, melted and cooled
3 Tbsp unsulfered molasses
1/2 tsp vanilla
1. Heat waffle iron. In the meantime, whisk together flour, baking soda, baking powder, salt, sugar and spices. Set aside.
2. In a separate bowl, whisk together buttermilk, butter, eggs, molasses and vanilla.
3. Add wet ingredients to dry, whisking until smooth.
4. Coat waffle iron with cooking spray. Pour batter into waffle iron and cook as per instructions (it’s usually called for to fill the waffle well about 3/4’s full). Close and cook until waffle is golden and cooked through.