Make your Christmas breakfast special with these Gingerbread waffles. Buttermilk waffle batter is spiced with cinnamon, ginger, nutmeg, brown sugar, and cloves. The eggs are separated and the egg whites beaten until stiff to help lighten the batter. Serve the waffles hot with butter and maple syrup. To keep the waffles warm until serving, set a wire rack on a baking sheet and place in oven on lowest setting.
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My mom gave us her Mickey Mouse Waffle Iron recently. Evan loves his Mickey Mouse waffles. She bought the waffle iron over 20 years ago and it is no longer available, but there is a newer version on Amazon: Classic Mickey Waffle Maker. The shape is a little different. The newer waffle iron creates more flattened waffles. You can also make these in a traditional waffle iron and cut them out to shape them into gingerbread men like my friend Lauren did with her Gingerbread Waffles.
Adapted from Forkful of Awesome
- 2 cups all purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 3/4 cups buttermilk
- 2 eggs separated
- 2 tablespoons molasses
- 4 tablespoons unsalted butter melted
- Maple Syrup
- In a large bowl, combine flour, cornmeal, brown sugar, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.
- In a medium bowl, whisk together buttermilk, egg yolks, and molasses.
- In a small bowl, beat egg whites until stiff peaks form.
- Whisk the buttermilk mixture into the flour and spices until just incorporated. Gently fold in the egg whites.
- Once the waffle iron is heated, mix butter into the batter. Cook in waffle iron according to manufacturer instructions.
- Serve hot with butter and maple syrup.