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Gingerbread Waffles with Homemade Whipped Cream

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These gingerbread waffles combine warm holiday spices and molasses for a cozy, festive breakfast treat. Crisp on the outside and soft on the inside, they’re topped with rich homemade whipped cream for the perfect indulgence.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 1 1/2 cups milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat the waffle iron.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  3. In another bowl, beat the eggs, then mix in the brown sugar, molasses, milk, melted butter, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
  5. Lightly grease the waffle iron and cook the batter according to the manufacturer’s instructions until golden brown and crisp.
  6. For the whipped cream, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
  7. Serve the waffles warm, topped generously with homemade whipped cream.

Notes

  • Add mini chocolate chips to the batter for a sweet variation.
  • Use almond milk and plant-based butter for a dairy-free option.
  • Top with maple syrup or caramel for extra indulgence.
  • Store waffles in an airtight container in the fridge for up to 3 days; reheat in toaster or oven.
  • Freeze waffles in a single layer, then store in freezer bags for up to a month.

Nutrition

Find it online: https://recipesbyliza.com/gingerbread-waffles-with-homemade-whipped-cream/