I wanted to surprise my P.S. (Princely Spouse) with a hearty breakfast and gingerbread waffles sounded like a good idea. It was fall and the mornings were getting cold. Spiced gingerbread feels like such a fall thing. I made gingerbread men pancakes last winter and my P.S. had loved them. He’d be happy to see these waffles.
I measured the dry ingredients, noting that he’d be pleased there was wheat flour in the recipe. He’s a whole wheat in anything and everything fan. The recipe also had very little sugar. A bonus, the maple syrup would provide the sweetness. The spices ran the gamut of what I think of as the “whole group”. Cinnamon, ginger, nutmeg AND cloves. Sometimes gingerbread recipes are skimpy and don’t use all four spices. These should be very good waffles.
Next I measured the wet ingredients into a separate bowl. I added the milk, Greek yogurt, eggs and molasses. I stirred it well then slowly added the melted butter, stirring well as I poured to prevent the butter from scrambling the eggs.
Wet ingredients mixed, I added them to the dry ingredients and stirred the batter until it was mixed well. It looked dark brown and delicious already. I couldn’t wait to taste them, I was hungry myself! I’d have a midnight snack with my P.S.
My waffle iron was preheated and I sprayed it with cooking spray. I poured batter onto the iron, just enough to make sure it would cover to the edges, and closed the lid. I set my timer for 3 minutes. Usually the waffles cook in 4 minutes, but I wanted to watch closer since it was a new recipe.
The waffles did actually only take 3 minutes each. As they were done I put them onto a rack in the oven to keep warm. The recipe made about 4 ½ waffles. The last one was a bit thin and not quite wall to wall on the griddle.
The flavor was excellent! Rich, spicy gingerbread that was crisp on the outside but tender on the inside. Perfect with a drizzle of maple syrup over the top. We enjoyed our breakfast and had waffles leftover for a future breakfast.
The waffles rose up very nicely and made a big waffle. These weren’t skinny store-bought wimpy waffles!
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ teaspoons cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
6 tablespoons butter, melted
1 cup milk
½ cup plain Greek yogurt
3 tablespoons molasses
Preheat a waffle iron. Spray the with nonstick spray.
In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda, salt, and spices. In a smaller bowl, whisk together the eggs, butter, milk, Greek yogurt, and molasses. Pour the wet ingredients into the dry ingredients and whisk until completely incorporated.
Pour batter onto your waffle iron and close the top. Cook until crispy and browned, about 3-4 minutes.
Serve with butter and maple syrup.
Repeat with remaining batter. Keep waffles warm in preheated 200 degree oven if desired.
Makes 5-6 waffles.
Adapted from Alaska From Scratch