My 246th recipe, “Eggless Gingerbread Waffle”, a holiday special breakfast. Waffles are one of my memorable breakfast dishes. Until recently I didn’t own a waffle maker at home. I always enjoyed hot waffles as part of the continental breakfast at restaurants while vacationing. That is the reason why waffles always reminds me of holiday and joy. After asking RK for the past couple of years for a waffle iron, I finally got my hands on one for this black friday 😀 I have been wanting to make a waffle at home since then. However, I did not want to make a simple waffle, but wanted to start with something adventurous which is perfect to have for the holidays.
When I read elsewhere that Christmas breakfast was a tradition in itself and people affix great importance to it, I decided to make a waffle dedicated to a Christmas morning breakfast. This eggless gingerbread waffle has all the flavors necessary to remind you of the holidays. And unlike a regular waffle which can get overly crispy and hard at times, this eggless gingerbread waffle is so soft and spongy. It feels like you are eating a delicious cake but in the form of a waffle and for breakfast. And since you can make this in less than 10 mins, it gives you more time to spend with your family and not in the kitchen. Additionally, with a generous drizzle of maple syrup, there can be no better start to a special day like Christmas 🙂
Eggless Gingerbread Waffle
- All purpose flour - 1 Cup
- Baking powder - 1 1/2 tsp
- Baking soda - 1/2 tsp
- Ground ginger - 1 tsp
- Ground cinnamon - 3/4 tsp
- Ground Cloves - 1/8 tsp
- Salt - 1/4 tsp
- Buttermilk - 1 1/4 cups (room temperature)
- Butter - 1/4 Cup or 1/2 stick (melted)
- Molasses - 1/4 cup
- Brown sugar - 1/3 cup
- Preheat the waffle iron. Add the first 7 ingredients listed from all purpose flour to salt to a mixing bowl. Mix well until combined.
- Add buttermilk, melted butter, molasses and brown sugar to a separate large mixing bowl. Mix well until combined.
- Add the dry ingredients to the wet ingredients or vise versa. Mix until just combined. Do not over beat the batter.
- Grease with oil / spray with cooking spray. Add required amount of batter onto the waffle iron and cook as per instructions provided. Mine needed about 3/4 Cup of the batter.
- Serve hot along with maple syrup / powdered sugar / butter.
- - The batter will be slightly thicker than a regular waffle batter. The batter will spread out when the iron is closed.
- - The waffle will be slightly on the softer side after cooked. Take care while removing it from the hot waffle iron.
- - Do not over beat the batter.
- - If you do not own a waffle iron, you can add a little more buttermilk to thin out the batter and make pancakes as well on a flat griddle / tawa.