2 1/2cupsHomemade Whole Wheat Waffle Mix*see Tips & Tricks below if not using mix
1/4cupcoffeedoes not need to be hot
1/4cup4 tablespoons buttermelted and slightly cooled
1teaspoonpure vanilla extract
Preheat waffle iron. Measure Homemade Whole Wheat Waffle Mix into a large bowl. Whisk in ginger, cinnamon, nutmeg, and cloves. Set aside.
In another bowl or large measuring cup, combine buttermilk, molasses, coffee, melted butter, eggs, and vanilla. Mix in brown sugar. Pour wet ingredients into flour mixture and stir until all ingredients are incorporated, but do not over-mix (a few lumps are fine).
Cook the waffles according to your waffle iron's directions. Remove waffles to a cooling rack (in a single layer) and serve immediately, or keep warm by placing directly on the oven rack (again, in a single layer) in an oven that's been heated to 200°F and then turned off.
If not using Homemade Whole Wheat Waffle Mix, use the following dry ingredients in its place: 2 1/4 cups whole wheat pastry flour, 2 tablespoons cornmeal, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
These waffles are prone to sticking, so I recommend lightly spraying your waffle iron with a non-stick cooking spray. I've avoided cooking spray for a long time because I don't want the propellants ending up in my food, but there are now all-natural cooking sprays available without propellants. I typically use a coconut oil version when baking. Alternatively, you can always brush your waffle iron with melted butter.
These waffles are delicate when you first open the iron, but the exterior will firm up after they cool for a minute or two. Use a long, thin spatula to lift them up and carefully remove them from the waffle iron.