Gingerbread Waffles with Sugared Cranberries

Just think of the warm gingerbread smells wafting through the house with hints of cinnamon, ginger and nutmeg from the waffles which in this recipe are topped with a generous amount of whipped cream and maple syrup, accented by sugared cranberries.

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 10

Servings

Calories 960kcal

Author Kylie Mazon-Chambers

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:

1½ cup granulated sugar, divided
1 cup cranberries

For serving:

Whipped cream, as needed
Maple syrup, as needed

US Customary - Metric

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 (93ºC). 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.

Notes

For ultra-crispy waffles, don’t stack them after cooking! Instead, place each waffle directly on a wire rack in a warm oven (about 200ºF) while you finish the batch. This prevents steam from softening them and keeps every bite crisp.

Nutrition