When I think of the holidays, gingerbread is always the first thing that comes to mind. I can just close my eyes and smell the sweet aromas of spices and ginger swirling in my kitchen right now. Mmm…The first year I tried to do Christmas by myself, I bought one of those DIY Gingerbread house kits. I thought, this will be easy and fun! (Narrator: It was not easy and fun). It was a DISASTER! I couldn't figure any of it out and worst off, I couldn't even eat it (it just didn't taste right; probably because of my anguish). I vowed never again to make anything involving gingerbread.
I know that sounds totally dramatic but in the moment I was really upset! Since then I have made a gingerbread latte, which was absolutely delicious! How did I get to make these waffles? I woke up one morning craving something sweet. I didn't have any ginger (had to throw it out because it was too old) so I had to figure out how to make the gingerbread flavour. I used a little pumpkin spice and creamer and found that when I combine them with cocoa powder, it gives the wonderful flavour of ginger! I got a little crazy when making this and actually added marshmallows to the batter so there are marshmallows INSIDE of the waffles! So today I'm happy to share this super easy breakfast item that will be perfect to serve on Christmas morning.
These gingerbread waffles have a nice sweetness. They’re great with just a sprinkling of powdered sugar over top. Of course, if you want a more decadent holiday breakfast, feel free to pile on the chocolate chips, extra marshmallows and whipped cream!
For extra-crispy waffles, make sure to use butter in the batter — don’t be tempted to substitute it with oil. The waffles won’t be crispy when you first remove them out of the waffle iron but will crisp up as they cool.
Grab a cup of tea or coffee and let’s enjoy some gingerbread waffles together!
- 1 1/2 cups all purpose flour
- 1 tablespoon applesauce or 3 tablespoons melted butter
- 3 tablespoons dark brown sugar
- 1/8 cup molasses or syrup
- 1/4 cup marshmallows
- 3/4 cup milk
- 1/4 cup pumpkin spice coffee creamer
- 1 teaspoon pumpkin spice
- 1 teaspoon ginger
- 1 teaspoon double acting baking powder
- 1/2 teaspoon salt
Heat the waffle iron while you mix ingredients.
In a large bowl, whisk together the milk, creamer, apple sauce or melted butter, molasses or syrup, and brown sugar, until everything is well incorporated. In a separate bowl, mix the flour, ginger, pumpkin spice, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.
Coat waffle iron with cooking spray then scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup. Serve with a side of turkey bacon, eggs, sausage, whatever you want! (I cooked my turkey bacon in Cajun seasoning and maple syrup for a sweet and spicy combo).