Tender, fluffy, and perfectly spiced, Whole Wheat Gingerbread Waffles make a festive holiday (or any day) breakfast!
Can I just tell you what a delight it is to occasionally make something from flour during a time when I’m up to my ears in slow cooker recipes, all day/every day? And when you taste these Whole Wheat Gingerbread Waffles, I think you’ll be SO GLAD that I took a break from the ol’ crock pot to come up with this recipe. 😉
I’ve had a love affair with gingerbread pancakes ever since I first tasted one at Kerby Lane Cafe many moons ago. But gingerbread waffles? I’d never even thought to make the switch until last week, when we finished our current batch of Whole Wheat Pumpkin Spice Waffles and I still had some Pecan Praline Honey Butter left. I thought to myself, “This stuff would be darn good on gingerbread pancakes.” But pancakes take awhile to make…and I’m rather short on time these days…so it’s a lot faster to whip out a batch of homemade waffles than pancakes. And then ding, ding, ding…a blog recipe idea was born!
I made this super easy for those of you who already keep a tub of my Homemade Whole Wheat Waffle Mix in your pantry! I based these waffles around that mix, so in the recipe at the bottom of this post, I’ve included directions for making this recipe from scratch or starting with the mix. Also, it should be noted that you can totally make these waffles with standard all-purpose white flour if you like. But I love using whole wheat pastry flour in my baking — because not only is it healthier, but it also has a lighter taste and texture than regular whole wheat flour. Besides, with all of the molasses and spices in this recipe, the characteristics of the flour you use take a backseat anyway.
Speaking of molasses, it’s what gives these waffles their dark brown, gingerbread-y color. There’s also a bit of coffee in the batter for depth of flavor (though it doesn’t make the waffles taste like coffee), but you can swap it out for additional buttermilk if that’s your preference (or if you don’t have any coffee made). And while I don’t add sugar to my regular whole wheat waffles, this gingerbread version needed some brown sugar to balance out the warm spices and make the waffles taste more akin to real gingerbread. Trust me…I made this recipe the first time with no sugar and it’s wasn’t nearly as good. As a compromise, adding brown sugar to the batter actually means that you can use less maple syrup at serving time and your waffles will still taste yummy…although apparently nobody informed my generous pouring hand of that fact when I took this photo. 😉
(P.S. It is a documented fact that syrup-pouring shots are the bane of food bloggers everywhere. Ever ended up with a table full of syrup because your hand wasn’t lined up as you attempted to pour while looking through the camera viewfinder? Thank you for your commiseration…)
Alternatively, you can enjoy these Gingerbread Waffles with plain butter or a simple sprinkling of powdered sugar. Or with that glorious praline butter that I mentioned a few paragraphs ago. However you decide to dress them up or dress them down, Whole Wheat Gingerbread Waffles need to go on your breakfast or brunch menu this holiday season! Or, as my husband said a few hours ago when he got home and saw me editing these photos, “I’ll take those for dinner tonight!” Seems I’m not the only one who’s been missing baked goods around here… 😉
More breakfast goodies…