Gingerbread Waffles

Soft & fluffy gingerbread waffles on the inside, crisp & golden on the outside, made extra airy with Ginger Ale. Served with homemade whipped cream.

By @wellmadebykiley

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2.5 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 tsp cinnamon
• 1 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves
• 1.25 cups Ginger Ale
• 0.5 cup Greek yogurt or sour cream
• 2 eggs
• 0.33 cup molasses
• 1 tsp vanilla bean paste or extract
• 2 tbsp salted butter, melted & slightly cooled
• 1 cup cold heavy whipping cream
• 0.25 cup powdered sugar
• 0.5 tsp vanilla bean paste or extract
• 0 powdered sugar
• 0 butter
• 0 maple syrup

Instructions

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
2. In a separate large bowl, whisk together the ginger ale, Greek yogurt or sour cream, eggs, molasses, and vanilla until smooth.
3. Add the dry ingredients to the wet; whisk until just combined. Add the melted butter, and whisk until it’s just incorporated (it’s okay if the batter is a little lumpy). Set the batter aside and allow to rest for 10-15 mins.
4. Add heavy cream, powdered sugar and vanilla extract to the bowl of a stand mixer or a large mixing bowl.
5. Use the wire whisk attachment or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
6. Beat for 60-90 seconds until stiff peaks form. Set aside until ready to serve.
7. Preheat the waffle iron. Once heated, grease with cooking spray or butter.
8. Pour about 1/3 cup of the batter into each waffle well and close the lid. Cook the waffles until crisp, about 4–5 mins.
9. Repeat with the remaining batter.
10. Serve the waffles warm with a dusting of powdered sugar, the homemade whipped cream, butter, and maple syrup.