Gingerbread Waffles

Gingerbread Waffles

These waffles scream holiday cheer. They are simple to prepare and bake up into moist, fluffy waffles packed with gingerbread flavor. It's as close as you can get to eating gingerbread cookies for breakfast without actually eating cookies for breakfast.
  • Prep: 20 min
  • Cook: 15 min
  • Total: 35 min
  • Serves 4
Gingerbread Waffles

Carbohydrate Counts

Carbs-per-gram ratio: 0.2817

Serving Size 43g (about 24g carbs)

Carb calculations Weight Carbs
All purpose flour 255g (189g)
Sugar 48g (48g)
Milk 8 ounces (13g)
Sour cream 110g (4g)
Unsulfured molasses 84g (44g)
Net Weight 1058g (298g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • cooking spray
  • Pre-heat waffle iron and spray with cooking spray.
  • 255g / 9 ounces all-purpose flour (about 2 cups)
  • 48g / ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  • 4 large eggs
  • In a medium bowl, whisk eggs by hand until smooth.
  • 8 ounces / 1 cup milk
  • 6 tablespoons butter, melted
  • 110g / ½ cup sour cream
  • 84g / ¼ cup unsulfured molasses
  • Add milk, butter, sour cream, and molasses. Whisk gently until combined.
  • Pour wet ingredients to bowl with dry ingredients and whisk until just incorporated.
  • Pour 1 ½ cups of batter onto waffle iron and spread with a spatula until bottom surface is covered. Close the lid and cook for 4 minutes, or until waffle iron sounds as done. When the waffle is ready, steam will have stopped emerging. If you try to life the top of the iron and the top shows resistance, it probably means that the waffle is not quite done. Cook about 1 minute more and try again.
  • maple syrup, butter, or powdered sugar (optional)
  • Serve with maple syrup, butter, and/or powdered sugar.
  • Note: You can easily double this recipe and freeze the extras for a quick breakfast. Place four waffles in a single layer in a large zip lock bag. Rip off a sheet of wax paper and cover. Place another layer of waffles on top of the wax paper. Press excess air out of bag and seal. To reheat, simply place in toaster and lightly toast.
From . ( Adapted Annie's Eats.
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