Gingerbread Waffles Recipes

Steps:

• Heat waffle iron and spray with cooking spray.
• In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• In another mixing bowl, combine eggs, buttermilk, and molasses. Beat in melted butter.
• Add dry ingredients with wet ingredients just until moistened and lump free.
• Pour enough batter to fill two-thirds of the waffle iron.
• Cook until crisp and golden brown.
• Set aside.
• Repeat with remaining batter, spraying with cooking spray as needed.

Steps:

• For the cake: Preheat a round waffle iron to medium.
• Whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg and cloves in a large bowl. Whisk together the molasses, baking soda and 1 cup water in a separate large bowl. Add the sugar, oil and eggs to the molasses mixture and whisk until mostly smooth.
• Add the molasses mixture to the flour mixture and whisk until combined. Spray the waffle iron with nonstick cooking spray. Pour 1/2 cup of the batter into the center of the waffle iron, close the lid and cook until the waffle is lightly browned and springs back when you touch it, 2 to 3 minutes. Remove the cake layer from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have about 10 waffled cake layers total. Let cool completely then trim any scraggly edges with a knife.
• For the peppermint frosting: Whisk together the mascarpone, confectioners' sugar and peppermint extract in a large bowl. Crush the 4 peppermint candies with a heavy pan and combine with the frosting.
• Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. Don't worry if the whipped cream doesn't fully incorporate.
• Put a small amount of frosting in the center of a large plate or cake stand. Place a waffle layer over the frosting on the plate, pressing down slightly to anchor it. Use an offset spatula or butter knife to spread about 2 tablespoons frosting over the first cake layer. Place a waffle on top. Repeat the frosting and layering process, using the remaining frosting on the final layer. Sprinkle the 6 crushed peppermint candies around the edge of the top layer.

Steps:

• For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
• For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
• In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
• Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

Steps:

• Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
• Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

Steps:

• Combine first 6 ingredients.
• Sift into bowl and set aside.
• Beat eggs and sugar until thick and foamy.
• Stir in buttermilk and molasses.
• Add to dry ingredients and stir until moistened.
• Stir in margarine.
• Pour 1 and 1/4 cups batter onto preheated, greased waffle iron.
• Cook until done.
• Seve with sliced bananas and whipped cream.

Steps:

• Preheat waffle iron.
• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Steps:

• Heat waffle iron. In a large bowl, sift together the flour, ginger, cinnamon, cloves, salt, baking soda, baking powder, and sugar.
• In a medium bowl, whisk together egg yolks, molasses, buttermilk, and butter. Pour into dry ingredients; stir until just combined.
• In a medium bowl, beat egg white until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of waffle grid; spread batter almost to edges. Close lid; bake about 5 minutes, until no steam emerges from the waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.

Steps:

• Preheat waffle maker.
• Place waffle mix in large bowl and stir in eggs, evaporated milk, molasses, brown sugar, cinnamon and ginger.
• Pour batter into waffle maker and cook until deep golden, being careful not to overcook.
• Continue preparing waffle until batter is gone.
• Heat apple pie filling and spoon some on each waffle.
• Garnish each waffle with a dollop of whipped topping and sprinkling of cinnamon.

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined. , In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Steps:

• Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside., Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.

Steps:

• In a large bowl, combine flour, salt, baking powder, ginger, cinnamon and cloves.
• In a medium bowl, combine molasses, milk, egg and oil.
• Add egg mixture to flour mixture; stir until well combined (add a little more milk, if needed).
• Bake in preheated , non-stick or greased waffle iron until golden brown.
• Serve with whipped cream, lemon curd, and maple syrup.