Brown Butter Gingerbread Waffles
Molasses and gingerbread spices make these Brown Butter Gingerbread Waffles so irresistible that you’ll want to enjoy them year-round!
I think I’m addicted to gingerbread. I just shared this Gingerdoodle Cookie recipe on Wednesday, and these Gingerbread Scones are some of my favorites. I keep dreaming up gingerbread recipes and just can’t stop. It’s a shame we only enjoy gingerbread treats for a month or two out of the year. Really, it’s not right. Gingerbread is even irresistible in coffee. (You guessed it, the gingerbread latte is my favorite seasonal coffee!)
It was only a matter of time before I combined my favorite holiday flavor with my favorite breakfast food, the waffle. And I obviously had to add in some brown butter. Because everything is better with brown butter. (Yes, Brown Butter Cream Cheese Chocolate Chip Cookies, I’m talking to you.)
These Brown Butter Gingerbread Waffles are made with molasses, cinnamon, ginger, cloves, and nutmeg. I was careful not to skimp on the spices – I wanted plenty of gingerbread flavor to come through in every bite of these waffles.
Many waffle recipes are made with buttermilk, but these Brown Butter Gingerbread Waffles are best made with whole milk. The combination of the whole milk and some Greek yogurt give the best flavor and texture – light and tender on the inside, crisp on the outside. I did try this recipe with buttermilk, but preferred the whole milk version. I’m sure these would work with lowfat milk as well, if you don’t have whole in your fridge.
Those of you who are regular readers know that I like to bake and cook with whole grains whenever I can, so of course I used white whole-wheat flour for half of the flour in this recipe. I bet you could even increase the ratio of whole-wheat to all-purpose flour if you wanted to.
Serve these waffles with a drizzle of pure maple syrup and a swirl of whipped cream. The whipped cream is optional, but not really.
My menu plan for tonight says breakfast for dinner. There’s gonna be some Brown Butter Gingerbread Waffle eatin’ going on in my house tonight! Yours too? Or are you going to wait until Sunday morning to make these? See, I read your mind. I know you were just thinking about when you’ll make up a batch of these to enjoy for yourself. 🙂
I just might break tradition and keep making these waffles well into the new year. When breakfast is this good, why not enjoy it year round?
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour
- 2 tbsp. packed brown sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ginger
- ¾ tsp. cloves
- ½ tsp. nutmeg
- 6 tbsp. unsalted butter
- 2 eggs
- ½ cup Greek yogurt
- ⅓ cup molasses
- 1½ cups whole milk (lowfat will also work if that's what you have on hand)
- maple syrup and whipped cream, for serving (optional)
- Whisk together both flours, brown sugar, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a small saucepan, melt the butter over medium-low heat. Once melted, continue to heat, stirring constantly with a spatula, until brown flecks form. Be very careful, as butter can go from brown to burnt quickly. Remove from heat and let cool slightly.
- Whisk together eggs, yogurt, molasses, and milk. Whisk in brown butter. Pour the wet ingredients into the dry and whisk until barely combined.
- Preheat a waffle maker. Let the batter stand for 10 minutes while the waffle maker heats. Lightly spray waffle maker with cooking spray. Scoop batter into waffle maker and cook according to manufacturer's instructions. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the waffles; serve.
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