I have been craving those waffles for a few weeks, so I went searching the Taste of Home site for a recipe to try. The only change I made to the recipe was to use a vinegar/whole milk substitution for the buttermilk. I had dried sliced ginger root and whole nutmeg so I grated those fresh, and wow, did my house smell amazing!
Thank you so much to Jannine F. for sharing her recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here!
Gingerbread Belgian Waffles
- 1/2 cup butter, softened
- 2 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups confectioners' sugar
- 2 tablespoons 2% milk
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 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
- 4 large eggs, separated
- 2 cups buttermilk
- 1/2 cup butter, melted
- 1/2 cup molasses
- 2 teaspoons vanilla extract
How to cook Gingerbread Belgian Waffles
- Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside.
- Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened.
- In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.
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