Description
A spiced, molasses-scented waffle that crisps up on the outside and stays tender inside. These waffles deliver gingerbread flavor without being cloyingly sweet — perfect for holiday mornings or a cozy weekend breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup whole milk, room temperature
- 2 large eggs, room temperature
- ¼ cup molasses
- 1 teaspoon freshly grated ginger
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until evenly combined.
- In a separate bowl or large measuring cup, beat the melted butter with the milk, eggs, molasses, grated fresh ginger, and vanilla until smooth and homogenous.
- Pour the wet mixture into the dry ingredients. Whisk just until the batter becomes uniform and free of large lumps — a few small lumps are fine.
- Let the batter rest for about 10 minutes while you heat your waffle iron to its high setting. This short rest helps the flour hydrate and improves texture.
- Lightly coat the hot waffle iron with nonstick spray or brush with melted butter. Ladle a generous scoop of batter into the center (adjust amount to suit your iron). Close and cook until the waffles turn a deep golden brown and crisp — roughly 4–6 minutes depending on your machine.
- Transfer finished waffles to a wire rack set over a sheet pan and keep warm in a low oven if cooking in batches. Avoid stacking hot waffles directly, which causes steam and softens the crust.
- Serve warm with maple syrup, whipped cream, or your favorite toppings.
Notes
- Resting the batter for a few minutes improves the waffles’ lift and texture.
- For extra crispness, pop waffles under the broiler for 30–60 seconds at the end (watch closely).
- To store: refrigerate cooled waffles in an airtight container for up to 4 days.
- To freeze: cool completely, place waffles in a single layer on a baking sheet to flash-freeze, then transfer to freezer bags for up to 3 months. Toast or reheat from frozen in a toaster or oven.
Nutrition
- Serving Size: 2waffles
- Calories: 452kcal
- Sugar: 30g
- Sodium: 565mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 99mg