Gingerbread Waffles

Gingerbread Waffles

"My cousin Betsy and her husband developed these fluffy waffles for a family Champagne brunch. Serve with a dollop of lemon curd." -KKD

Cooking Light MARCH 2007

  • Yield: 9 servings (serving size: 2 waffles)


  • 2 cups all-purpose flour (about 9 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups fat-free buttermilk
  • 3 tablespoons canola oil
  • 3 tablespoons molasses
  • 2 teaspoons finely grated peeled fresh ginger
  • 2 large egg yolks
  • 1 (4-ounce) container applesauce
  • 3 tablespoons minced crystallized ginger
  • 2 large egg whites
  • Cooking spray


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through applesauce) in a small bowl. Add milk mixture to flour mixture, stirring just until combined. Stir in crystallized ginger.

Beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter.

Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter evenly to edges. Cook for 5 minutes or until steaming stops, and repeat procedure with remaining batter.

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 26%
  • Fat: 6.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 5.8g
  • Carbohydrate: 32.5g
  • Fiber: 1g
  • Cholesterol: 47mg
  • Iron: 2mg
  • Sodium: 277mg
  • Calcium: 124mg

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Gingerbread Waffles Recipe