This isn't a usual waffle for everyday because you have to beat the whites. I absolutely loved the flavors of this waffle. I must confess I skipped the cream cheese topping completely and just used a homemade apple butter. Recipe courtesy of Taste of Home Christmas 2010 and Jannine Fisk of Malden, Massachusetts.
My Private Note
Units: US | Metric
- 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 brown sugar, packed
- 2 eggs, separated
- 1 1/2 cups buttermilk
- 1/2 cup butter, melted
- 1/2 cup molasses
- 2 teaspoons vanilla extract
- 1In a large bowl, combine the first seven ingredients.
- 2In a large bowl, beat brown sugar and egg yolks until blended.
- 3Beat in the buttermilk, butter, molasses, and vanilla.
- 4Stir in dry ingredients just until combined.
- 5In a small bowl with clean beaters, beat egg whites until stiff peaks form.
- 6Fold into batter.
- 7Bake in a preheated waffle iron according to a manufacturer's directions.
- 8For topping: In a small bowl, beat butter and cream cheese until fluffy.
- 9Beat in the confectioners' sugar, milk, vanilla, and salt.
- 10Serve waffles with topping and maple syrup.
- 11To make ahead: The topping can be made a day in advance. Let stand at room temperature for 30 minutes before serving.
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Nutritional Facts for Gingerbread Waffles With Cream Cheese Frosting
Serving Size: 1 (94 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 282.4
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 8.4 g
- Cholesterol 59.1 mg
- Sodium 390.8 mg
- Total Carbohydrate 36.4 g
- Dietary Fiber 0.5 g
- Sugars 21.5 g
- Protein 3.6 g