gingerbread waffles

March 30th, 2009

How delicious are waffles? They rate very high on my scale of favorite foods. Growing up, every now and then my mom would treat me and make waffles and smoked sausage for dinner. Quite frankly, it’s hard to beat something like that. These days I tend to make pancakes more often because cleaning the waffle iron is a bit of a drag, but I threw caution to the wind this weekend and not only pulled out the waffle iron, but decided to try a new recipe. I found one for gingerbread waffles that just seemed to good to pass by. I mean come on, that just takes waffles to a whole new level.

After a quick mix of ingredients I heated up the iron and poured the batter in. A few minutes later I had 2 beautiful waffles waiting to be eaten. I crowned them with a dollop of sour cream and a drizzle of maple syrup, then got down to business.

Yes and yes! Gingerbread is one of those things that will always have a special place in my heart, so these really made me happy. The flavor was deep with molasses but the texture was light and fluffy. I wasn’t sure if I’d like the sour cream on top but it was a perfect tangy counterpoint to the sweet syrup and waffle. If you’re looking for a something a little different but still awesomely delicious, I think these might be calling your name.

Gingerbread Waffles
from Martha Stewart | makes 10 (recipe is easily dividable)

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
4 large eggs
6 tablespoons unsalted butter, melted and cooled
1 cup whole milk
1/2 cup sour cream, plus more for serving
3 tablespoons unsulfured molasses
maple syrup or berry jam

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 maple syrup or berry jam.

Comments: 11 Total

  1. Whitney

    March 30, 2009 at 9:37 am

    I really love the pic of the batter just about to be pour on the iron. I can hear the sizzle!

  2. Sarah

    March 30, 2009 at 12:52 pm

    You had me at ‘gingerbread.’ The ‘waffles’ only sealed the deal.

  3. lisa

    March 30, 2009 at 5:53 pm

    mmm, wow. i smell a future “ladies who brunch” dish!!

  4. Elyse

    March 31, 2009 at 12:30 pm

    What fabulous comfort food! These waffles look delicious. I’ve never had them with a dollop of sour cream but I can only imagine how well that creamy tang goes with the spicy, moist and crispy waffles. Mmm, I’d love to have a few of these right now!

  5. maggie (p&c)

    March 31, 2009 at 2:23 pm

    Yum! These are so so appealing, thanks for posting!

  6. hannah

    March 31, 2009 at 4:59 pm

    I love gingerbread! Have to make these sometime!

  7. Pingback: Posts about Waffle Irons as of April 1, 2009 | The Waffle Maker Site

    April 2, 2009 at 4:18 am
  8. Jamaica Bob

    April 2, 2009 at 10:26 am

    Wow, this look delicious. Gonna have to try this one!

  9. Pingback: Get Togetha :: No Just Another Shelter Blog » *mother’s day: waffle brunch.

    May 7, 2009 at 12:03 am
  10. Michelle

    September 9, 2009 at 2:33 am

    Wow! This looks so delicious I would love to have some right now.

    I just adore gingerbread, so it is always lovely to see new variations on the gingerbread theme. :)

  11. links london

    April 6, 2010 at 9:05 pm

    Wow! This looks so delicious I would love to have some right now.

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