Dec 5, 2018

Gingerbread Waffles with Sugared Cranberries

Prep Time: 1 hr
Cook Time: 10 mins
This aromatic spin on regular waffles is perfect for the holiday season.

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The holidays are in full swing and this breakfast is the perfect festive way to start a weekend full of presents, mulled wine and snow angels. Just think of the warm gingerbread smells wafting through the house with hints of cinnamon, ginger and nutmeg from the waffles. Serve this waffle recipe topped with a generous amount of whipped cream and maple syrup, accented by vibrant sugared cranberries.

Gingerbread Waffles with Sugared Cranberries

Key Ingredients in This Recipe

  • Spices –  The seasoning for these gingerbread waffles is made from a mixture of ginger, cinnamon and nutmeg for an aromatic winter-inspired flavor.
  • Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor. The texture is more similar to sour cream or yogurt than cream or milk.
  • Cranberries – Cranberries are in season from mid-September through mid-November. They are harvested from bogs throughout the Northeast. It can be very difficult to find fresh cranberries in the off-season. I recommend using frozen cranberries if needed or omitting the cranberries and opting for simple whipped cream or jam for topping.
gingerbread waffles with sugared cranberries recipe from cooking with cocktail rings

How to Make Gingerbread Waffles

For the gingerbread waffles:

  1. Make the batter. In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt and nutmeg. In a large mixing bowl whisk together the eggs, butter, molasses and buttermilk. Whisk in the flour mixture until just combined.
  2. Make the gingerbread waffles. Heat waffle iron according to the manufacturers instructions and brush with melted butter. Pour batter into the iron, leaving a ½” border all around. Close the iron and cook until the waffles are golden brown and crisp, about 5 minutes.
  3. Keep waffles warm. Transfer to a baking sheet and keep warm in oven heated to 200ºF.  Repeat with the remaining batter.

For the sugared cranberries:

  1. Make the simple syrup. In a medium saucepan over medium heat, stir together ½ granulated sugar and ½ cup water. Continue to stir until the sugar dissolves and bring to a boil until the syrup is thick enough to coat the back of a spoon, about 5 minutes.
  2. Add the cranberries. Remove from heat and stir in the cranberries then let cool.
  3. Spread on a baking sheet. Line a baking sheet with wax paper then use a slotted spoon to remove the cranberries to the baking sheet.
  4. Sprinkle with remaining sugar. Let dry for about 30 minutes then sprinkle the remaining sugar over the top.

For serving:

  1. Assemble and serve. Top waffles with whipped cream and sugared cranberries. Drizzle with maple syrup.
gingerbread waffles with sugared cranberries recipe from cooking with cocktail rings syrup

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Gingerbread Waffles with Sugared Cranberries

Print Pin
Prep Time 1 hr
Cook Time 10 mins
Serves 4

Ingredients:

For the gingerbread waffles:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • ½ cup unsalted butter, melted, plus additional for waffle iron
  • ½ cup molasses
  • 2 cups low-fat buttermilk

For the sugared cranberries:

  • cup granulated sugar, divided
  • 1 cup cranberries

For serving:

  • Whipped cream, as needed
  • Maple syrup, as needed

Instructions:

For the gingerbread waffles:

  • In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt and nutmeg. In a large mixing bowl whisk together the eggs, butter, molasses and buttermilk. Whisk in the flour mixture until just combined.
  • Heat waffle iron according to the manufacturers instructions and brush with melted butter. Pour batter into the iron, leaving a ½” border all around. Close the iron and cook until the waffles are golden brown and crisp, about 5 minutes.
  • Transfer to a baking sheet and keep warm in oven heated to 200ºF.  Repeat with the remaining batter.

For the sugared cranberries:

  • In a medium saucepan over medium heat, stir together ½ granulated sugar and ½ cup water. Continue to stir until the sugar dissolves and bring to a boil until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the cranberries then let cool.
  • Line a baking sheet with wax paper then use a slotted spoon to remove the cranberries to the baking sheet. Let dry for about 30 minutes then sprinkle the remaining sugar over the top.

For serving:

  • Top waffles with whipped cream and sugared cranberries. Drizzle with maple syrup.

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