Taste the holidays in every nook and cranny of these Gingerbread Belgian Waffles! Make the batter the night before, and you'll have a festive breakfast within minutes.
fruit toppingsuch as cranberry compote, for serving
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Instructions
Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. In a smaller bowl, whisk the buttermilk, melted butter, eggs and molasses. Add the buttermilk mixture to the flour mixture, stirring until just combined; do not overmix, a few lumps are ok.
When the waffle iron is ready, pour the batter in the wafflemaker (about 1/2 cup per waffle, depending on the size of your waffle mold), and bake for 3 minutes. Transfer the waffles to the metal cooling rack (be sure not to stack waffles as this will make them soggy) until serving, or serve immediately. Enjoy with a fruit compote and whipped cream.
Notes
Make it ahead: The batter can be prepared the night before and waffles baked the following morning.Use up holiday leftovers: These waffles pair beautifully with any leftover cranberry sauce/compote!Adapted from Belgian Buttermilk Waffles with Glazed Bananas, Gourmet (June, 2005), via Epicurious.