Best Gingerbread Waffles Recipes

GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP

Steps:

• For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
• For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
• In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
• Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

GINGERBREAD WAFFLES

Steps:

• Preheat waffle iron.
• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

GINGERBREAD WAFFLES WITH SAUTEED PEARS

Steps:

• Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
• Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
• Preheat and grease a waffle iron according to manufacturer's instructions.
• Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.

GINGERBREAD WAFFLES WITH HOT CHOCOLATE SAUCE

Steps:

• In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
• In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
• To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

GINGERBREAD BUTTERMILK WAFFLES

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined. , In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

GINGERBREAD BELGIAN WAFFLES

Steps:

• Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside., Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.

GINGERBREAD WAFFLES

Steps:

• Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
• Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

PUMPKIN GINGERBREAD WAFFLES

Steps:

• Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
• don't forget to preheat the waffle iron.
• Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
• Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
• These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.

PUMPKIN-GINGERBREAD WAFFLES

Steps:

• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
• In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, melted butter, and applesauce.
• Stir the wet into dry until just moist. Do not overstir the waffle batter.
• Grease the waffle iron and cook waffles.
• Serve with toppings of choice - we chose some high-quality farmers-market syrup!

GINGERBREAD WAFFLES

Steps:

• In a medium bowl, mix the butter, molasses and egg substitute with an electric mixer until smooth. In a separate bowl, stir together the Kamut flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir the dry ingredients into the molasses mixture alternating with the water, beginning and ending with the flour, stir just until blended.
• Preheat the waffle iron, and coat with cooking spray. Spoon the desired amount of batter onto the hot iron, and cook until steam stops coming out, and waffles don't stick to the iron. Continue with remaining batter.

GINGERBREAD PUMPKIN WAFFLES

Steps:

• 1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated. 2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer's instructions. Cook until crisp and golden. Serve immediately with buttermilk syrup and whipping cream. 3. While waffles are cooking, make buttermilk syrup. In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup. Bring to a boil. Remove from heat and add vanilla and baking soda. Stir as fast as you can--it will foam A LOT. Pour over pancakes and enjoy. 4. For whipping cream: combine whipping cream, sugar, and vanilla in medium bowl and beat with electric hand mixer until peaks form. Put a dollop on top of your waffles and sprinkle with cinnamon.

GINGERBREAD WAFFLES

Steps:

• Combine first 6 ingredients.
• Sift into bowl and set aside.
• Beat eggs and sugar until thick and foamy.
• Stir in buttermilk and molasses.
• Add to dry ingredients and stir until moistened.
• Stir in margarine.
• Pour 1 and 1/4 cups batter onto preheated, greased waffle iron.
• Cook until done.
• Seve with sliced bananas and whipped cream.

PUMPKIN GINGERBREAD WAFFLES

Steps:

• Sift together dry ingredients. Mix the wet ingredients in a separate bowl. Make a well in the dry ingredients. Add the liquid and just mix until incorporated. Heat waffle iron and spray with cooking spray. Makes about 4 round Belgian-style waffles.

GINGERBREAD BELGIAN WAFFLES

Steps:

• Heat waffle iron. In a large bowl, sift together the flour, ginger, cinnamon, cloves, salt, baking soda, baking powder, and sugar.
• In a medium bowl, whisk together egg yolks, molasses, buttermilk, and butter. Pour into dry ingredients; stir until just combined.
• In a medium bowl, beat egg white until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of waffle grid; spread batter almost to edges. Close lid; bake about 5 minutes, until no steam emerges from the waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.

GINGERBREAD WAFFLES

Steps:

• Heat waffle iron and spray with cooking spray.
• In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• In another mixing bowl, combine eggs, buttermilk, and molasses. Beat in melted butter.
• Add dry ingredients with wet ingredients just until moistened and lump free.
• Pour enough batter to fill two-thirds of the waffle iron.
• Cook until crisp and golden brown.
• Set aside.
• Repeat with remaining batter, spraying with cooking spray as needed.

GINGERBREAD WAFFLES

Steps:

• In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside. In a large bowl, beat brown sugar and egg yolk until fluffy. Add buttermilk, molasses and butter; stir into dry ingredients just until combined. Add raisins. In a small bowl, beat egg white and cream of tartar until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top as desired.

GINGERBREAD WAFFLES (HEALTHY, LOW FAT!)

Steps:

• whisk together the dry ingredients in one bowl, and the wet in another.
• Combine, careful not to overmix.
• cook in a greased, preheated waffle iron.
• top with maple syrup, caramel sauce, or whipped cream.
• leftovers can be frozen, then microwaved then toasted to be served again.

GINGERBREAD WAFFLES

Steps:

• Preheat waffle maker.
• Place waffle mix in large bowl and stir in eggs, evaporated milk, molasses, brown sugar, cinnamon and ginger.
• Pour batter into waffle maker and cook until deep golden, being careful not to overcook.
• Continue preparing waffle until batter is gone.
• Heat apple pie filling and spoon some on each waffle.
• Garnish each waffle with a dollop of whipped topping and sprinkling of cinnamon.

GINGERBREAD WAFFLES WITH HOT CHOCOLATE SAUCE

Steps:

• 1. In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
• 2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
• 3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
• 4.To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.
• *Note: have made this on several occasions -- but serve it with Nutmeg Sauce. They are awesome! I even had to make some so my son could share with co-workers cause he raved about them so much! 1/2 c white sugar 1 c boiling water 1 1/2 Tbsp flour 1 1/2 Tbsp butter salt 1 tsp vanilla 1/4 tsp nutmeg combine all dry ingredients in saucepan. Add boiling water stirring constantly. cook over low heat till thick and smooth. remove from heat, add butter and vanilla. (I find I need to at least double this recipe!).
• Is A nice change from the ordinary, however the gingerbread texture tends to make these waffles not as light as waffles usually are.
• The kids loved this when we served it as one of the dishes at our Christmas Eve brunch. It had to be the all time hit for the kids. I thinned the batter some though and it seemed to work well.

GINGERBREAD AND PUMPKIN WAFFLES RECIPE - (4.5/5)

Steps:

• Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little-melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.