Gingerbread Belgian Waffles

I am a huge fan of all things ginger, tea, coffee, baked good, breakfast items. I even snack on crystallized ginger.  I used to visit a restaurant that made the most amazing gingerbread waffles, but we've moved too far from it to make it a regular stop now.

I have been craving those waffles for a few weeks, so I went searching the Taste of Home site for a recipe to try.  The only change I made to the recipe was to use a vinegar/whole milk substitution for the buttermilk. I had dried sliced ginger root and whole nutmeg so I grated those fresh, and wow, did my house smell amazing!

I'm not a big fan of having to whip the egg whites separately, just another bowl to wash, but it really is crucial to the texture of the waffles in most cases.  These are amazing either with the icing as listed or with real NH maple syrup.  I got 6 waffles, so I froze the extras for Christmas morning breakfast.

Thank you so much to Jannine F. for sharing her recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here

Gingerbread Belgian Waffles

Gingerbread Belgian Waffles


  • 1/2 cup butter, softened
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, separated
  • 2 cups buttermilk
  • 1/2 cup butter, melted
  • 1/2 cup molasses
  • 2 teaspoons vanilla extract


How to cook Gingerbread Belgian Waffles

  1. Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside.
  2. 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.
  3. 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.

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Breakfast, brunch
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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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