Gingerbread Waffles
I have an overabundance of photos in this post but I guess that’s fitting because there is an overabundance of deliciousness in these Gingerbread Waffles. But really, can there be an overabundance of deliciousness? Or just so much deliciousness that you will be craving these for days. Bad example. These gingerbread waffles won’t last days.
My mother in law texted me a while back and said she just made Rachel Ray’s Gingerbread Waffle Recipe with this gluten free flour and they were “to die for.” So with a rating of 5 stars and 121 reviews, I knew the were a must try and a must Carlsbad Craving-ize.
I modified the Gingerbread Waffle recipe by incorporating the suggestions in the reviews and added pecans and cranberries to both the batter and the topping because that seemingly simple ornamentation takes these gingerbread waffles OVER-THE-TOP.
The ending result of this collaboration of flavors is Christmas morning worthy soft and fluffy Gingerbread Waffles that taste like gingerbread cookies with sweetly tart cranberries, crunchy pecans balanced by the molasses brown sugar waffles and the sweet orange syrup.
Seriously, this combination is crazy! Please try it with all these elements, because they taste and smell like Christmas – and is there anything better than Christmas?
Gingerbread Waffles Ingredients
These Gingerbread Waffles are made with traditional waffle ingredients plus molasses, cranberries, pecans, pumpkin puree and Fall seasonings. You will need:
flour: you can use all-purpose flour or they are also fabulous with gluten free 1 to 1 baking flour butter: you will need half a cup which is one stick baking powder: make sure it’s fresh so it works! spices: ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt all round out the flavor profile eggs: 4 large eggs will do the trick brown sugar: use dark brown sugar if you have it for even richer results milk: any fat content will work molasses: use unsulphured, molasses found in the baking aisle pumpkin puree: make sure you use puree and not pie filling as pie filling has additional spices vanilla: use quality extract for the best flavor fresh cranberries: I LOVE the fresh pop these add but you can omit thempecans: add fabulous nutty festive flavor but are optional
How to make Gingerbread Waffles?
TIPS FOR THE BEST GINGERBREAD WAFFLES
These Gingerbread Waffles are super simple to make but here are a few tips and tricks for the Best Gingerbread Waffles every time:
Sift dry ingredients. If you use your dry ingredients a lot and they are not clumping together then you can simply whisk all the dry ingredients together without sifting. If any of your dry ingredients are not fluffy, however, you will want to sift that dry ingredient directly into the dry ingredients bowl. Use room temperature ingredients. We want room temperature eggs, and milk for this Gingerbread Waffle recipe. You need room temperature milk because cold milk quickly coagulates when mixed with butter. Room temperature eggs mix much easier which prevents over-mixing and results sin fluffier waffles. Use pump Don’t overmix. Mixing the Gingerbread Waffle batter develops the gluten, the less gluten development, the more tender the waffles. Over-mixing will produce chewier, denser, less fluffy waffles. To gently mix your waffle batter, always use a spatula and FOLD the wet ingredients into the dry ingredients. Mix just until there aren’t any pockets of flour. Let batter rest. Let waffle batter rest for 5 minutes before making your Gingerbread Waffles. This resting time will produce lighter waffles. Use a hot waffle iron. A hot waffle iron will cook the waffles more evenly. When a waffle iron isn’t hot enough, you will get soggy, even squishy waffles. To make sure your waffle iron is hot, warm it CLOSED for at least five minutes. To check if its ready, flick a drop of water on the griddle, it should sizzle and evaporate right away – if not, warm on. Don’t stack waffles. As your Gingerbread Waffles come out of the waffle iron, don’t stack them, or they will become soggy and limp. Instead, line the waffles in a single layer on a cooling rack or in the oven (see below).
HOW DO I KEEP WAFFLES WARM?
You can keep the Gingerbread Waffles warm until they are all made by preheating your oven to 200 degrees F. Place waffles directly on the oven baking rack or place on a baking/cooling rack placed inside a baking pan. The cooling rack elevates the waffles and allows air to circulate on all sides so they don’t become soggy.
What to Serve with Gingerbread Waffles?
These Gingerbread Waffles are delicious with maple syrup, whipped cream with fresh fruit or strawberry or raspberry syrup. My favorite way to serve Gingerbread Waffles, however is with silky, sweet and tangy orange syrup.
This orange syrup is so intoxicating, you’ll want to drink it! The sweet tanginess of the oranges brightens rich gingerbread waffles and elevates the entire flavor profile. The combination is so magical that I can guarantee it is 100 times better than what you are imagining right now. At least, it was for me.
Here are all my Gingerbread Waffle topping ideas, what’s your favorite?:
maple syrup powdered sugar fresh fruit such as strawberries, raspberries and bananas whipped cream caramel sauce chocolate ganache/syrup strawberry syrup raspberry syrup Nutella white chocolate shavings ice cream cherries nuts
CAN I MAKE GINGERBREAD WAFFLES AHEAD OF TIME?
I don’t recommend making waffle batter ahead of time or the waffles won’t rise as well but you can make Gingerbread Waffles ahead of time to reheat or freeze. You can reheat Gingerbread Waffles in the microwave but they will be on the softer side. For crisper waffles, toast them or bake them. To reheat in the oven:
CAN I FREEZE GINGERBREAD WAFFLES?
Yes! Gingerbread Waffles freeze exceptionally well for an easy snack, breakfast or dessert. To freeze waffles:
Want to try this GINGERBREAD WAFFLE RECIPE?
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