Gingerbread Waffles

Stack of gingerbread waffles on a plate on a wooden table with apples in the background and a boat of vanilla creme syrup next to them.

Gingerbread Waffles

Stack of gingerbread waffles on a plate on a wooden table with apples in the background and a boat of vanilla creme syrup next to them.

Gingerbread Waffles with Vanilla Cream Syrup

Yield – 10 Waffles

For the waffles
2 cups flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
4 egg yolks
4 egg whites
1/3 cup canola oil
1 cup milk
1/2 cup Greek yogurt
3 Tbsp molasses

  • In a large bowl, whisk the dry ingredients together and make a well in the center
  • Separate egg yolks and whites
  • In a separate bowl, mix wet ingredients (except egg whites)
  • Beat egg whites to stiff peak
  • Mix wet ingredients into dry ingredients
  • Mix 1/4 of beaten egg whites into mixture until combined
  • Fold remaining egg whites into mixture
  • Depending on the size of waffle iron, scoop approximately 1/3 cup of mixture into the iron set on medium-high
  • Waffles can be held in a 250-degree oven

For the cream syrup:
1 cup heavy cream
1 cup sugar
1 stick butter
2 tsp vanilla

  • Add the first 3 ingredients to a saucepan and bring to a boil
  • Keep at a low boil for 3-5 minutes until slightly thickened
  • Remove from heat and stir in vanilla

Gingerbread is a great way to welcome cooler weather and these waffles are a cinch!  By combining the warm spice of the nutmeg, cinnamon, cloves, and ginger with the sweet vanilla cream syrup you get the perfect balance. Just make sure to beat the egg whites to a nice stiff peak as this is part of what gives them their fluffy lightness and when you mix them in, mix a portion of the egg whites into the batter to lighten it a little before folding in the rest of the egg whites.