I often start off the holidays with a loaf of gingerbread cake, but this year I thought I’d add a fun twist by making gingerbread waffles instead! These gingerbread waffles have a nice sweetness. They’re great with just a sprinkling of powdered sugar over top. Of course, if you want a more decadent holiday breakfast, feel free to pile on the whipped cream and maple syrup!
Gluten-Free Waffles
If you want to make a gluten-free version of these waffles, you can replace the all-purpose flour with oat flour or gluten-free all-purpose flour. I’ve tested it both ways, and find this to be a straightforward and easy swap. For extra-crispy waffles, make sure to use butter in the batter — don’t be tempted to substitute it with oil. The waffles won’t be crispy when you first remove them out of the waffle iron but will crisp up as they cool. Grab a cup of tea or coffee and let’s enjoy some gingerbread waffles together! You can make a double batch of these waffles and freeze the leftovers for up to 2 months. When you’re ready to eat the waffles, pop them into your toaster or bake them at 350°F for 8 to 10 minutes. Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay. Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.
