Warm Gingerbread Waffles for a cold winter weekend morning! Made with fresh ginger and served up with bacon, maple syrup and cranberry butter, this is a treat that will make everyone feel all cozy, warm and satisfied!
Gingerbread Waffles

I don’t make waffles too often, but when I do, it is usually because I want a little comfort and warmth in the form of food! What better way to warm up than with some ginger, cinnamon, and nutmeg?

Gingerbread Waffles
With temps of -3, we needed some warming up in more ways than one! Something about the smell of waffles cooking and bacon frying is so irresistible that even the sleepiest sleepyhead can’t stay in bed once the aroma hits their senses!

This recipes was made with fresh ginger I received from Frieda’s Produce.
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Gingerbread Waffles
Author: adapted from Rachel Ray
  • 1-1/ cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 eggs
  • 1/2 teaspoon freshly grated ginger
  • 1/2 cup canned pumpkin puree
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 1/4 cup melted, unsalted butter
  1. In a large bowl combine flour through nutmeg.  In a large glass measuring cup (I use a 4 cup measure), whisk eggs, ginger, pumpkin puree, brown sugar, and molasses.
  2. Pour wet ingredients into dry and then pour melted butter over top.  Stir until just combined.
  3. Ladle about 1/3 cup of batter onto hot waffle griddle sprayed with cooking spray.  Lower lid and let cook until browned.
  4. Serve with butter, warm maple syrup or as I did, with some Trader Joe’s Apple Cranberry Butter!

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Gingerbread Waffles