Thursday, December 16, 2010

Gingerbread Waffles

I'm getting excited just thinking about breakfast on Christmas morning. We tried these last spring although I have to admit I thought it was a strange time of year for gingerbread. Nevertheless they were delicious. With Amy's buttermilk syrup they would be fantastic. Sort of like eating a gingerbread house first thing in the morning! If you don't want the work in the morning, you can make them in advance and even freeze them. While frozen you can put them into your toaster and they come out tasty and your home will smell like heaven.

Gingerbread Waffles (Family Fun Magazine, April 2010)
4 eggs
½ cup sugar
1 cup molasses
1 cup buttermilk
3 cups flour
2 teaspoons ground ginger
1 ¼ teaspoons cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
½ cup unsalted butter, melted
Fresh whipped cream and fruit, optional
With an electric mixer, beat the eggs until they’re light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended about 1 minute. In a separate bowl, sift together the flour, spices, salt, baking soda and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter. Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Makes 14.


  1. Did I write "Amy's buttermilk syrup"? I meant Danielle's but apparently since I recently saw Amy's photo you're back to being Amy, Danielle. For the first year you were in Hershey you were Amy in my mind and I think we're back to that again!

  2. Oh yummo! These look so delicious. Thanks Camie.

  3. Wow, good idea with the buttermilk syrup. Eating a melted gingerbread house is sounding pretty good right now, pregnant or not!
    Also, call the syrup anything you want. It is my cousin's friends recipe so really it is just as much Amy's as mine...or anyone's for that matter!