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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
  • Total Time
    Prep: 30 min. Cook: 5 min./batch
  • Makes
    16 waffles (1-1/3 cups topping)

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

  • 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.
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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Reviews

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Average Rating:
  • Meagan
    Nov 25, 2019

    These are wonderful! They taste just like gingerbread, and the cream cheese topping is akin to frosting. Delicious. They were a smashing hit with my kids, too. Made plenty for freezing to enjoy at another date. My advice: Don't get in a hurry with this recipe; make sure to take your time, especially with the egg whites. Will definitely make again. YUM!