Raise your hand if cold weather gives you an inexplicable urge to spend a ridiculous amount of time in the kitchen making bread products.
Me me me!
I was trying to cut down on the amount of grains we consumed, and we were doing pretty good. Until recently……………….
Last week it was extremely cold, and I only spent *just* enough time outside to get the water tanks chopped and the hay fed. I didn’t bake much this summer (too much fence to build…), so I guess I am making up for lost time.
I think eating “in season” is a good practice to follow, so I think we should hereby dub December through March as “bread season”. Whaddya think?
Okay, don’t answer that. But anyway, you have to try this waffle recipe.
‘Tis the season for cooking with lots of cozy flavors and spices, and these waffles are full of them!
Gingerbread Waffles
Adapted from Family Circle magazine
- 1 cup unbleached, all purpose flour
- 1 cup whole wheat flour (your preference)
- 3 t. baking powder
- 2 t. ground ginger
- 2 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. salt (I use this salt)
- 3 eggs
- 1/4 cup sucanat, rapadura, or granulated sweetener of your choice
- 1 3/4 cups buttermilk (**Update** I accidentally omitted this from the original post. Sorry!)
- 1/2 cup melted coconut oil or butter
- 1/2 cup unsulphured, blackstrap molasses
In a big bowl, mix together the flours, baking powder, ginger, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs and sweetener together, then mix in the buttermilk and molasses.
Combine the 2 bowls and pour around 1/2 cup of the mixture into your preheated waffle maker.
Cook according to your waffle maker’s directions.
Serve these with lots of real butter, real maple syrup, fresh fruit, yogurt, or even applesauce!
A Few Notes:
- Don’t think these only can be served at breakfast time. They make a wonderfully easy supper too!
- If you have leftovers, place them in a Ziploc baggie with a small sheet of wax paper in between each waffle. Place in the freezer, and the next time you are in a hurry to make breakfast, pop one out and stick it in your toaster. It’s the homemade, wholesome version of “freezer waffles”.
Gingerbread Waffles
Ingredients
- 1 cup unbleached, all purpose flour
- 1 cup whole wheat flour
- 3 t. baking powder
- 2 t. ground ginger
- 2 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. sea salt (I use this salt.)
- 3 eggs
- 1/4 cup sucanat, rapadura, or granulated sweetener of your choice
- 1 3/4 cups buttermilk
- 1/2 cup melted coconut oil or butter
- 1/2 cup unsulphured, blackstrap molasses
Instructions
- In large bowl, mix together the flours, baking powder, ginger, cinnamon, nutmeg, and salt
- In separate bowl, beat eggs and sweetener, then add the buttermilk and molasses
- Combine the 2 bowls
- Pour about 1/2 cup of the mixture into preheated waffle maker
- Cook according to waffle maker’s directions
- Serve with lots of real butter, real maple syrup, fresh fruit, yogurt, or even applesauce!
These waffles are packed with the comforting flavors of Christmas time. Pair them with some scrambled eggs, bacon, or sausage, and I’m thinking that they would make a perfect, simple breakfast on Christmas morning!
These look delicious! Pinning the recipe.
Oh, these look good 🙂 🙂 I used to make pumpkin pancakes and now I can make waffles 😉 🙂 I just like bread 😉 🙂 Thanks for the recipe. Love and hugs from the ocean shores of California, Heather 🙂
Jill, these look amazing! I will be making these 🙂
Merry Christmas,
Abby Jo
I absolutely cannot wait to try these! They look so scrumptious!!! I can taste them already, lol! Thanks for sharing!
These look great, Jill. I just made some gingerbread pancakes over the weekend that were so yummy – can’t wait to try your waffles too 🙂
lol i feel the same way! the temps drop and i’m getting out flour!
I know! So much for being on a “reduced-grain” diet. Ha!
In the past week I’ve made Banana Nut Bread, Sweet Potato Bread, and Chocolate Chip Cookies. I love baking! My husband’s jaw dropped when he saw these Gingerbread Waffles. Looks like I’ll be making these soon! (Although probably making a pancake version since I don’t have a waffle maker :-P)
I think a pancake version should work just fine! Yum!
Am I able to freeze clabber? And for how long if I can??
We make several batches of waffles a week… to keep out freezer stocked for our teenagers eat them for breakfast and snacks. We use a great whole grain recipe.. but this one sounds wonderful! We will probably try it this weekend, thanks for sharing!
Ooh. I may have to try these with gluten free flour mix!
I can’t wait to try these. One quick question… in your directions it says to mix in the buttermilk and molasses. Do you mean butter or should their be buttermilk in the ingredient list. Thanks 🙂
Ack! Thanks for catching that Becky! The recipe calls for 1 3/4 cups of buttermilk. I just updated the post- hope no one has tried actually making them yet!
I love spending time in the kitchen no matter what weather it is. These waffles are another reason I would take my time in the kitchen. This will definitely be fun. Thank you for the amazing recipe and hope you can visit me at derivative.
Making these RIGHT NOW! 🙂 Thanks for the recipe.
Mmmmmmm! I bet these would be good to sub just a small amount (1/2 cup?) of buckwheat flour for the normal flour. Might be one way to reduce the “grain content” maybe ?
I don’t have a whole lot of experience with buckwheat flour, but I think it sounds like a splendid idea! 😉
These taste amazing, but the batter seems too thin for our waffle maker. I think I’ll add some extra flour, or cut the liquid next time.
Hmmm… They worked ok with mine- but you can definitely just add a little extra flour if it needs thickening up!
Hi! Wondering if you think sprouted flour could be substituted in this recipe? Thanks:)
It’d be worth a try I think! 🙂
You mentioned in your post about uses for whey and that it can be used in waffles too . Would I substitute the buttermilk with whey – and use the same proportion ? Looks like a really yummy recipe and would like to make it with whey that I have left over from making yogurt
Yes, you should be able to substitute the whey for buttermilk 1:1
Just made these and they look amazing! But it’s no surprise, all of your recipes are awesome!?