How To Make Easy Gingerbread Waffles :- A few simple items and lots of warm, deep gingerbread spices are all you need to make gingerbread waffles. They’re light and crisp right out of the waffle iron, and maple pecan syrup makes them taste great.
You could also make them into gingerbread pancakes.
How To Make Easy Gingerbread Waffles
Ingredients :
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 and 1/2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) light or dark brown sugar (I use dark)
- 1/4 cup (60ml) unsculptured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 3 large eggs
- 1 and 2/3 cups (about 400ml) buttermilk*
Optional Maple Pecan Topping
- 3/4 cup (90g) pecan halves
- 1 and 1/2 cups (360ml) pure maple
Instructions :
Warm up the waffle iron over medium-high heat. Warm the oven up to 93°F (200°C). Set away a wire rack and a baking sheet.
Make the batter for the gingerbread waffles: Whisk together the salt, ginger, cinnamon, allspice, cloves, nutmeg, baking powder, and baking soda in a big bowl that has a pour spout if possible. Put away.
Melt the butter and mix it with the brown sugar and molasses in another big bowl. Add the eggs and then the buttermilk and mix them in with a whisk. Add the wet ingredients to the dry ones and mix them together slowly with a whisk. Do not mix too much. It’s fine to have a few small lumps.
Spray nonstick spray on the waffle maker that has already been heated up. Put about a third of a cup of batter into each well of the waffle maker. If your waffle maker is smaller, use less batter.
Then, close the lid. It will take about 4–5 minutes for the waffles to get crispy. (Do what the directions say on how to use your waffle maker.) Move the waffles that are done to the wire rack and keep them warm in the oven while you cook the rest.
Do it again to cook the rest of the batter.
While the waffles are cooking, you can make the maple pecan filling if you want to: Set the pan or saucepan over medium-low heat and add the nuts.
Toasted nuts can go from nice and toasty to burnt in a flash, so stir them around the whole time for about 4 to 5 minutes.
Turn the heat down to low and add the maple syrup when they start to smell a little toasty. Do not take it off the heat until the syrup is warm. Leave it on the stove for one minute.
You can serve the waffles right away with warm maple pecan syrup or any other toppings you like.
Notes :
How to Make Ahead and Freeze Waffles: Waffles taste best when they are warm from the oven.
If you have any extra cooled waffles, I suggest freezing them. You can freeze waffles for up to three months and then reheat them in the toaster.
Extra Tools (affiliate links):Bowls for mixing (preferably with a pour spout) | Whisk | Waffle Maker or Mini Snowflake and Gingerbread Waffle Makers | Sauté pan (for the maple pecan topping that you can choose not to use)
Buttermilk: If you want to, you can use whole milk instead of buttermilk. You can make your own soured milk replacement, though, if you like the sour taste, which I really think you will.
To measure liquids, put 2 teaspoons of white vinegar or fresh lemon juice in a cup. Add 1 and 2/3 cup of milk. Mix everything together with a whisk, then set it aside for 5 minutes.
If you want to make your own sour milk replacement, whole milk is best. However, low-fat or nondairy milks will also work. Do not use milk without fat.
Waffle Iron: This recipe works in both Belgian and regular waffle irons in different ways. The cooking time given is just an idea. Make sure you follow the cooking directions that came with your waffle maker.
Could I turn these into gingerbread pancakes? Yes! There are no changes to the bread recipe.
Set a pan or grill over medium heat. Cover it well with butter or nonstick cooking spray.
The pan should be hot when you put about 1/4 cup of batter on it. Let it cook until the sides look dry and the top starts to bubble. It will take about two more minutes of cooking on the other side after flipping it over.
Spray or butter the griddle or plate again with cooking spray or butter before each pancake or batch of pancakes.
Other Topping Suggestions: Lemon curd; whipped cream; sugared cranberries; dusting of confectioners’ sugar, sifted
