Sunday, December 25, 2011

Gingerbread Waffles

Christmas morning means a special breakfast! Thad, Cindy and I enjoyed Gingerbread Waffles this morning (and this recipe made enough for us to enjoy them again tomorrow!). You could call them wholesome, but probably not particularly healthy with the stick of butter in there. This recipe is adapted from a blog who adapted the recipe from Rachel Ray.

Gingerbread Waffles
makes 12 square waffles on my Cuisinart waffle maker


  • 3 cups unbleached white ultra grain flour (something new I bought at Costco and have been using in all my baking this month)
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 4 large eggs
  • 2/3 cup Sucanat (you could use brown sugar)
  • 1 cup canned pumpkin
  • 1 1/4 cup buttermilk (you could use almond milk or any kind of milk)
  • 1/3 cup molasses
  • 1/2 cup (1 stick) melted butter
  1. Preheat waffle iron
  2. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Whisk and set aside.
  3. In your stand mixer bowl, beat the eggs and Sucanat until they are fluffy. Next beat in the pumpkin, buttermilk, molasses, and melted butter.
  4. Stir the dry ingredients into the mixture until just moist. Do not overstir. 
  5. Spray your waffle iron with nonstick spray or brush a little butter. Use a 1/2 cup measurer to scoop mix into each square on iron. It will be thick, I used the back of a wooden spoon to spread it out. Cook until crisp/browned.
  6. Serve with toppings of your choice - I used walnuts, butter and 100% maple syrup. 

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