Gingerbread waffles made with molasses, dark brown sugar and a full cup of canned pumpkin, spiced with cinnamon, ginger and freshly grated nutmeg. Four waffles, sixteen pieces, up to eight servings. A Christmas morning breakfast from one bowl.
Budget twenty minutes at the iron, not the ten the card claims. Four waffles cook one at a time, about five minutes each, and the honest cue is when the steam stops coming out of the sides.
There is a whole cup of pumpkin puree in these, which nobody searching for gingerbread waffles expects. It is what keeps them moist under all that molasses, so leave it in. Just buy the can before you start, because nothing in the title warns you.
Gingerbread Waffles
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA heavy spiced batter of flour, molasses and dark brown sugar loosened with pumpkin and milk, stirred just enough to moisten. Cooked four at a time on a buttered iron.
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup light or dark molasses, not blackstrap
1/2 cup (1 stick) melted butter, plus more for the iron
Syrup, whipped cream or fresh fruit, to serve
Directions
- Heat the iron: Preheat the waffle iron.
- Mix the dry ingredients: Combine the flour, baking powder, cinnamon, ginger, nutmeg and salt in a large bowl.
- Mix the wet ingredients: Beat the eggs and brown sugar in a medium bowl until fluffy, then beat in the pumpkin, milk, molasses and melted butter.
- Combine: Stir the wet into the dry until just moist. Do not overstir the batter, and leave any lumps alone.
- Cook: Brush the iron with a little melted butter and cook 4 waffles, 4 sections each, about 5 minutes apiece or until the steam stops escaping the sides. Serve with syrup, whipped cream or fresh fruit.
FAQs
What kind of molasses should I use?
Light or dark molasses, not blackstrap, because half a cup of blackstrap turns the whole batch bitter. The recipe just says molasses, which is where people go wrong. If blackstrap is all you have, use a quarter cup and top up with honey.
Can I make the batter ahead?
Mix the dry ingredients the night before and leave them covered on the counter. The wet side can sit in the fridge separately overnight. Do not combine them until the iron is hot, because baking powder starts working the moment it meets liquid.
Why are mine rubbery?
Overstirring is almost always the cause, and this batter is heavy enough that it is easy to do. Stir until the flour is just moistened and leave the lumps alone. A rested batter also spreads better than one worked hard.
Can I freeze the waffles?
Yes, and they reheat better than most things from the freezer. Cool them completely on a rack so they do not steam, then freeze flat and reheat from frozen in a toaster. Another make ahead for the morning is this soft gingerbread cinnamon rolls recipe.
What else goes on the table?
Syrup and whipped cream cover the plate, so the gap is a drink. Something cold and sharp cuts through all the molasses. A jug of non alcoholic christmas punch works for the whole family.
