I found this recipe a couple years ago in {surprise!} Woman's Day magazine and since then it's been a favorite. It's such a special treat to have around the holidays. I like to serve it with warm Butter Syrup, but regular maple syrup works well too!
I like using a Belgian Waffle iron when I make waffles- the squares are deeper and it seems to result in a lighter, fluffier waffle. When they're too thin, the waffles get too crispy. My waffle iron makes waffle sticks and I actually love it!
I give the alternative to buttermilk, but I highly suggest buying a quart and making these waffles and the Butter Syrup at the same time! You'll use just about all the buttermilk and have an amazing breakfast.
Gingerbread Waffles
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3 tsp baking powder
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 eggs
- 1/4 cup brown sugar
- 1 3/4 cup buttermilk {or 1 3/4 cup milk + 1 TBSP lemon juice}
- 1/2 cup {1 stick} butter, melted
- 1/2 cup molasses
Whisk together flours and spices in a large bowl.
Beat eggs, sugar and molasses together in a separate bowl. Add in buttermilk and melted butter. Whisk to combine.
Combine the dry mixture and the wet mixture, stirring just until blended.
Pour about 1/2 cup batter into a greased waffle iron. {This could be more or less, depending on the type of waffle iron you have!} Cook according to iron instructions.
Serve with warm Butter Syrup and fruit.
ENJOY!
