These whole wheat gingerbread waffles are fluffy, yet crisp on the outside thanks to a simple trick. Enjoy these waffles as a festive holiday breakfast or as a warmly spiced treat year-round. Great to freeze and reheat!
‘Tis the season to turn all of our favorites into gingerbread!
I love both pancakes and waffles, but my husband has a strong preference for waffles, so that’s what we make most of the time.
Because waffles aren’t necessarily chock full of nutrition, I’ve taken to making them with white whole wheat flour to give a typically empty-carb kind of breakfast a little oomph. With a little bit of cinnamon and nutmeg (and of course maple syrup) you really can’t even tell they’re whole wheat waffles at all.
While these gingerbread waffles aren’t as quick as those that use a box mix, most — if not all — of the ingredients are ones I usually have on hand.
The core ingredients stay the same, such as white whole wheat flour, (DIY) buttermilk, eggs, oil, baking powder, but molasses and extra spices easily jazz it up.
If you already have a prepared gingerbread spice mix you could always use that in place of the individual quantities written in the recipe card below, or sub in other spices you like in gingerbread recipes.
I’m usually a big ground white pepper fan in gingerbread/spice recipes, but didn’t want to go too crazy given this is breakfast and all. Here I stuck with cinnamon, ginger, nutmeg, and cloves and thought it added a well-rounded warmth.
My absolute favorite trick to getting these whole wheat gingerbread waffles EXTRA fluffy and crisp is separating the eggs.
You’ll want to separate the eggs, adding the yolks to a big bowl with the rest of the wet ingredients. Now for the egg whites. Add them to a food processor and whiz for a few seconds at a time until they’re frothy. Then fold them into the batter until you don’t see any more little pockets of foam and you’re ready to cook.
Usually I will go to great lengths to minimize the number of dishes and bowls I need to clean, but I’ll say the extra effort here is well worth it.
Folding whipped up and frothy egg whites into the batter gives these waffles an airiness that carries over into the finished product. They’re light and fluffy inside while maintaining a crisp exterior.
Waffle perfection if you ask me!
P.S. Just be sure to fold in the whites enough so they disperse and don’t leave any larger areas of just whites. If they’re not folded in enough, you risk pieces of cooked egg whites forming within the waffles. Ask me how I know. 😉
Did that, still ate them, loved them, but just consider this a word to the wise.
- Most of the time I make a DIY buttermilk. For this recipe, I add 1 1/2 tablespoons of white vinegar to a liquid measuring cup and pour in milk up to the 1 1/2 cup line. Let it sit for 5-10 minutes to thicken up before adding to the recipe. You can also use lemon juice in place of the vinegar.
- As written, this recipe makes a fair amount of waffles. See the recipe card notes for storage tips, but know that this recipe can be fairly easily divided into thirds for making a smaller batch.
Whole Wheat Gingerbread Waffles
- 3 eggs, yolks and whites separated
- 1 1/2 cups buttermilk (see note)
- 3/4 cup neutral-flavored cooking oil (such as vegetable or canola)
- 2 tbsp molasses
- 1 1/2 tsp vanilla extract
- 2 1/4 cup white whole wheat flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 2 1/4 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- Separate egg yolks and whites into two separate bowls. Add the yolks to a large mixing bowl and the whites to either a small bowl or the bowl of a food processor.
- In bowl with the yolks, add buttermilk, oil, molasses, and vanilla extract. Mix on medium-high speed or until all ingredients are combined and creamy.
- Add flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg and mix until dry ingredients are just combined.
- In the food processor, pulse egg whites until they are very fluffy and light. Fold egg whites into the waffle batter until fully incorporated and no larger pockets of egg whites remain, but do not overmix.
- Pour batter onto preheated waffle iron and cook to preferred doneness.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
The pictures in this post have been updated in December 2017. The recipe remains the same!