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Gingerbread Waffles with Cream Cheese Topping

 Gingerbread Waffles with Cream Cheese Topping
Fans of gingerbread cookies will love these waffles! The breakfast treat features a delicious blend of molasses and spices. Add a dollop of the cream cheese frosting to make this wake-up specialty extra indulgent.—Jannine Fisk, Malden, Massachusetts
8 ServingsPrep: 30 min. Cook: 5 min./batch


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup packed brown sugar
  • 2 eggs, separated
  • 1-1/2 cups buttermilk
  • 1/2 cup butter, melted
  • 1/2 cup molasses
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • Maple syrup

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Gingerbread Waffles with Cream Cheese Topping (continued)


  • In a large bowl, combine the first seven ingredients. In a small
  • bowl, beat brown sugar and egg yolks until blended; beat in the
  • buttermilk, butter, molasses and vanilla. Stir into dry ingredients
  • just until combined.
  • In a small bowl with clean beaters, beat egg whites until stiff peaks
  • form. Fold into batter. Bake in a preheated waffle iron according to
  • manufacturer’s directions until golden brown.
  • For topping, in a small bowl, beat butter and cream cheese until
  • fluffy. Beat in the confectioners’ sugar, milk, vanilla and salt.
  • Serve waffles with topping and maple syrup. Yield: 16 waffles (1-1/3
  • cups topping).
To Make Ahead: Topping can be made a day in advance. Let stand at room temperature for 30 minutes before serving.
Nutritional Facts: 2 waffles with about 2 tablespoons topping (calculated without maple syrup) equals 557 calories, 27 g fat (17 g saturated fat), 123 mg cholesterol, 755 mg sodium, 71 g carbohydrate, 1 g fiber, 7 g protein.