Chances are good that you have some extra molasses sitting around from holiday baking. Molasses keeps for a while but… why let it crowd your shelf? Why not make gingerbread waffles instead?
I’m a big believer in gingerbread, and think its flavors work everywhere from breakfast to dessert. In this recipe, molasses is the star. You add a good number of spices, but the final waffle really gives off a rich, molasses taste. It’s intense, and satisfying, and delicious.
You’ll need to play around with your waffle iron a bit to figure out the right combo of settings and timing. My iron has 6 heat settings, and I turned it to 3.5 for these beauties. I also discovered that the waffles crisp up as they sit, so don’t worry if your waffles don’t look fully cooked when you take them out.
Original recipe: Smitten Kitchen. I’ve rewritten things a bit and added commentary.
Yield: We got 5 waffles out of this. Use my pictures for reference, since every waffle iron is different and the iron affects yield.
Total Time: 25 minutes
Cook Time: Depends on your waffle iron and your yield! I spent about 15 minutes cooking these up
- 1 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1 tbsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp freshly grated nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt or table salt
- 1/2 cup buttermilk (Or use dry buttermilk, like I did. If you use dry buttermilk, make sure to follow the measurement directions on your specific package)
- 1/2 cup molasses
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons butter, melted, plus extra for brushing waffle iron
- Use a large bowl to whisk your flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. If you’re using dry buttermilk, this is when you’ll add your powder, too.
- In a medium bowl, whisk your buttermilk, molasses, brown sugar, granulated sugar, egg and butter. Whisk until it looks fully combined. Your butter might firm up a bit and make white splotches in the batter–don’t worry about it!
- Pour your wet ingredients into the dry ingredients, and stir until just combined. Make sure to check the bottom of your bowl before declaring yourself done: dry ingredients like to hide down there
- Heat your waffle iron to a middle eat. For me, that meant heating level 3.5 out of 6
- Spray your iron lightly with nonstick cooking spray. Don’t skip this step, or you won’t be able to get your waffles out later
- Fill your iron about 3/4 of the way full
- Cook according to your iron. My iron beeps when it thinks the waffles are done, and it’s usually pretty spot-on. The waffles crisped up a bit more once I took them out
- Open your iron, and let the waffles sit for about 30 seconds so they steam off a bit. Use tongs or a spatula to get the waffle out of the iron. They might stick a bit, so be patient and move slowly
- Use a separate plate for each waffle so they don’t stick together
You can dust these lightly with powdered sugar, or dunk them in maple syrup. They really don’t need any topping at all: they’re so delightfully rich and flavorful on their own!