How To Make Gingerbread Waffles with Cream Cheese Glaze
Gingerbread waffles make a great idea for a Christmas morning breakfast. The spiced taste of gingerbread will fill the room with merry making.
Serves:
Ingredients
- 1¾cupsall-purpose flour
- 2tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 2tspground cinnamon
- 1 ½tspground ginger
- ¼tspground nutmeg
- ¼tspground cloves
- 4largeeggs
- 1cupmilk (whole or 2%)
- ½cupsour cream
- 6tbspunsalted buttermelted
- ½cupdark brown sugar
- 3tbspunsulphured molasses
- 4ozcream cheese,softened
- ¼cupunsalted butter,softened
- 1 ½cupspowdered sugar
- 4tbspmilk
- ½tspvanilla extract
Instructions
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Preheat waffle iron while preparing batter.
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In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds.
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Make a well in center of flour mixture and set aside.
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In a separate medium mixing bowl whisk together eggs. Add in milk, sour cream, butter, brown sugar and molasses and whisk until well combined.
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Pour milk mixture into well in flour mixture then whisk mixture just until combined (batter should be slightly lumpy).
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Spray waffle iron with non-stick spray.
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Pour batter into waffle iron (the amount you need to add will vary based on waffle maker size. For smaller waffles you’ll only need about ⅓ cup for Belgian waffles you’ll need about ⅔ cup).
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Cook according to waffle iron manufacturers instructions.
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Plate waffles and serve with cream cheese glaze, either pipe over top by pouring it into a resealable bag and snipping one end or spoon and spread over top.
Nutrition
- Calories: 3276.57kcal
- Fat: 240.52g
- Saturated Fat: 149.33g
- Trans Fat: 7.65g
- Monounsaturated Fat: 62.17g
- Polyunsaturated Fat: 9.60g
- Carbohydrates: 285.12g
- Fiber: 1.86g
- Sugar: 270.34g
- Protein: 11.23g
- Cholesterol: 684.96mg
- Sodium: 1864.00mg
- Calcium: 553.70mg
- Potassium: 771.47mg
- Iron: 3.24mg
- Vitamin A: 2061.97µg
- Vitamin C: 2.17mg
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