Description
These Gingerbread Waffles are a festive twist on classic waffles, infused with warm spices like cinnamon, ginger, nutmeg, and cloves. Paired with a creamy, lightly sweetened cream cheese glaze, they make a delightful breakfast or brunch treat perfect for holiday mornings or cozy weekends.
Ingredients
Scale
Waffle Batter
- 1 3/4 cups (247g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 6 Tbsp (85g) unsalted butter, melted
- 1/2 cup (110g) packed dark brown sugar
- 3 Tbsp (66g) unsulphured molasses
Cream Cheese Glaze
- 4 oz. cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 1/2 cups (190g) powdered sugar
- 3 – 4 Tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat waffle iron: Turn on your waffle iron and allow it to reach the proper cooking temperature while you prepare the batter.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds to evenly distribute the spices and leavening agents.
- Create a well: Make a well in the center of the dry ingredients to prepare for adding the wet ingredients.
- Mix wet ingredients: In a separate medium bowl, whisk the eggs until smooth. Add milk, sour cream, melted butter, brown sugar, and molasses, and whisk until well combined.
- Combine wet and dry: Pour the wet mixture into the center well of the dry ingredients. Whisk gently until just combined—the batter should remain slightly lumpy for best texture.
- Prepare waffle iron: Spray the waffle iron with non-stick cooking spray to prevent sticking.
- Cook waffles: Pour the appropriate amount of batter onto the waffle iron (about 1/3 cup for smaller waffles, or up to 2/3 cup for Belgian-style waffles). Close the iron and cook according to the manufacturer’s directions until waffles are golden and crisp.
- Serve waffles: Remove waffles carefully and place on a plate. Keep warm if desired while preparing the glaze.
- Prepare cream cheese glaze: In a medium bowl, use an electric mixer to beat the softened cream cheese and butter together until the mixture is smooth and slightly fluffy.
- Add remaining glaze ingredients: Gradually add powdered sugar, milk, and vanilla extract to the cream cheese mixture, continuing to whip until the glaze is light and fluffy.
- Glaze and serve: Spoon or pipe the cream cheese glaze over the warm waffles just before serving for a luscious finishing touch.
- Recipe source: Adapted slightly from King Arthur Flour.
Notes
- This recipe yields approximately 14 smaller waffles or 5 to 6 Belgian waffles depending on the size of your waffle iron.
- When measuring flour, do not sift or whisk beforehand; scoop directly into the measuring cup and level off with a butter knife for accuracy.
- You can use either whole or 2% milk based on preference.
- If you prefer a thinner glaze, add milk one tablespoon at a time until the desired consistency is reached.
Nutrition
- Serving Size: 1 waffle (assuming 14 servings)
- Calories: 250
- Sugar: 12g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 90mg
