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Gingerbread Waffles with Cream Cheese Topping

Total Time

Prep: 30 min. Cook: 5 min./batch

Makes

16 waffles (1-1/3 cups 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

Ingredients

  • 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 vanilla extract
  • TOPPING:
  • 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 vanilla extract
  • 1/8 teaspoon salt
  • Maple syrup

Directions

  1. 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.
  2. 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.
  3. 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.
To Make Ahead: Topping can be made a day in advance. Let stand at room temperature for 30 minutes before serving.

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