Gingerbread Waffles for Christmas Morning
Warm, spiced gingerbread waffles with molasses, cinnamon, and ginger. Make them ahead for an easy Christmas morning breakfast, then warm them in the toaster or oven before serving.
Servings 12 waffles
Ingredients
- 2 cups flour
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ½ tsp nutmeg
- 4 large eggs separated
- 3 tbsp molasses
- ⅓ cup canola oil or vegetable oil
- 1 ½ cups milk
Instructions
- Separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites until fluffy.
- In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
- In a second bowl, beat the egg yolks and molasses together until smooth.
- Add the milk and oil, then whisk until well combined.
- Make a well in the center of the flour mixture, then add the molasses mixture. Stir just until combined.
- Gently fold in the whipped egg whites until just combined. Do not overmix.
- Place the batter onto a hot waffle iron. For my four square waffle iron, I use about 1/3 cup of batter per square. Cook until golden brown and lightly crisp around the edges.
Notes
- For the lightest waffles, fold in the whipped egg whites gently and do not overmix the batter.
- Waffle irons vary, so adjust the amount of batter and cooking time as needed for your machine.
- To make ahead, cool the waffles completely before refrigerating or freezing. Reheat in the toaster or a 300°F oven until warmed through and crisp again.