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A stack of gingerbread waffles dusted with powdered sugar, maple butter melting on top, with spiced whipped cream and coffee beside the plate

Gingerbread Waffles

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Dark, molasses deep gingerbread waffles with honestly crisp edges, thanks to cornstarch in the batter, a fully heated iron and a wire rack rest. Includes the Christmas Eve two bowl plan, a topping bar with maple butter, spiced whipped cream and cranberry syrup, and the freezer to toaster trick.

  • Total Time: 35 minutes
  • Yield: 8 waffles (4 servings) 1x

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 3/4 cups (420 ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup (60 ml) unsulphured molasses
  • 1 teaspoon vanilla extract
  • Soft butter or neutral spray, for the waffle iron
  • 4 tablespoons unsalted butter, soft, whisked with 2 tablespoons maple syrup (maple butter, for serving)
  • 1 cup (240 ml) heavy cream, 1 tablespoon powdered sugar, 1/2 teaspoon cinnamon (spiced whipped cream, for serving)
  • 1 cup (100 g) fresh or frozen cranberries, 1/2 cup (120 ml) maple syrup, 1/4 cup (60 ml) water (cranberry syrup, for serving)
  • Extra maple syrup and powdered sugar, for the table

Instructions

  1. Whisk the flour, cornstarch, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves together in a large bowl until the spices are evenly distributed and no streaks remain.
  2. In a second bowl, whisk the buttermilk, eggs, melted butter, molasses and vanilla until the molasses is fully blended and the mixture is a uniform caramel color.
  3. Pour the wet mixture into the dry and stir with a spatula just until no dry flour shows. A few small lumps are correct; a perfectly smooth batter makes tough waffles. Rest the batter for 10 minutes.
  4. Preheat the waffle iron for at least 5 minutes past its ready signal. This patience is the difference between crisp and leathery, so let it get properly hot while the batter rests.
  5. Lightly butter or spray the plates. Add about 1/2 cup (120 ml) of batter per waffle for a standard iron, close the lid, and cook 4 to 5 minutes, until the waffle is deep golden and the steam escaping the sides has slowed to a wisp.
  6. Lift the waffle out with a fork and set it directly on a wire rack, never on a plate and never stacked. Hold finished waffles on the rack in a 200°F (95°C) oven while you cook the rest.
  7. While the waffles cook, make the cranberry syrup: simmer the cranberries, maple syrup and water in a small saucepan for 6 to 8 minutes, until the berries pop and the syrup turns ruby. Keep warm.
  8. Whip the cream with the powdered sugar and cinnamon to soft peaks. Serve the waffles straight from the rack with the maple butter, spiced cream, warm cranberry syrup, extra maple and a snowfall of powdered sugar.
  • Author: Chef Jordan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 2
  • Calories: 540
  • Sugar: 22
  • Sodium: 690
  • Fat: 23
  • Saturated Fat: 14
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 70
  • Fiber: 2
  • Protein: 13
  • Cholesterol: 155

Find it online: https://cookaza.com/gingerbread-waffles/