Yield
9 servings (serving size: 2 waffles)

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Ratings & Reviews

rquinnett's Review

nnadiofuvnap
December 26, 2013
Is the serving size correct on this? I only get 12 waffles with using 1/3 cup per waffle which would be 6 servings rather than 9. Otherwise, a great recipe.

nnadiofuvnap's Review

detailaddict
January 17, 2012
Agreed about the crystalized ginger - it was a bit too much the first time. The second time, I left that out and added 1/8 teaspoon cloves. Just right!

Elaniah's Review

rquinnett
September 06, 2011
I really liked these waffles as a change of pace. However, as finely as I minced the ginger, unless you really like ginger, it's a bit much. My daughter took the time to pick them out because it was too much. They're great the next day though. Just throw in a convection toaster oven and toast for a few minutes. I topped them with a cream cheese frosting that balanced out the ginger's spiciness.

detailaddict's Review

Elaniah
December 29, 2009
We liked these a lot. I left the amount of ginger alone and just bumped up the cinnamon as suggested by another reviewer. I used all whole-grain flour (white wheat) and accidentally omitted the applesauce, but the batter seemed to have just the right consistency without it. After mixing the wet and dry ingredients I let the buttermilk react with the soda while I minced the ginger. They turned out hearty but crispy and tasted very much like gingerbread. I served these with sauteed sliced apples, and my visiting mother declared them very good. I will be keeping this recipe for use over the holidays.

carolfitz's Review

carolfitz
November 09, 2008
We love this combo of assertive flavors and also like the way the egg whites keep the waffles light. Something a little different for our Sunday waffle/pancake rotation.