Gingerbread waffles will make a perfect breakfast for a holiday morning! Fluffy, delicious waffles that taste like a favorite holiday cookie!
Gingerbread cookies are my favorite cookie of the holiday season. I only make them in December for the same reason as I only make pumpkin recipes in the fall. It makes it so much more special to serve it only during the holidays.
You know, they are Santa’s favorite cookie too! At least they are around here.
So why not take this awesome holiday cookie and turn them into an awesome holiday breakfast?! That is just what I did when I made these waffles. They turned out delicious and I even froze some for the week. They didn’t last a week…
- 3 eggs room temperature
- 5 tbs melted butter
- 2 cups all purpose flour
- 1/3 cup molasses
- 1/3 cup brown sugar
- 1/2 tbs baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- In a large bowl, whisk together the liquid ingredients until well combined.
- Whisk in the dry ingredients. Mix well until all ingredients are combined.
- Let the batter stand for about 10 minutes, baking powder needs a little time to do it's job!
- Grease your waffle maker lightly by rubbing it with greased paper towel. Cook waffles according to your waffle maker’s specifications.
- Serve warm with some maple syrup and whipped cream.
Since this recipe makes so many waffles, needed to freeze the leftovers! It’s very easy to do and you can just pop them in the toaster and have a quick delicious breakfast.
To freeze the waffles: lay them out on a sheet of parchment paper, on a large cutting board (freezer friendly), and freeze the waffles for about 4 hours. Place the waffles in the freezer bags and seal tight. Pop them in the toasted in the morning!!
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