Years ago, I had several recipes that I was hoping to get to before the holidays, but I wasn’t quite able to get to them. One was for Gingerbread Waffles with Lemon Whipped Cream. I found it on on Rookie-Cookie.
I have to admit, I knew if I made these I’d be pushing it to get the males in my house to eat these. My daughter and I love anything ginger. For some reason my husband and two boys don’t like baked goods with ginger in them. They can eat thinks like teriyaki chicken and bourbon chicken with no problem, but give them a ginger cookie and they’ll run the other way. I did get them to at least all give it a good taste for there mother.
I ended up making some lemon syrup to go with these also . They tried these waffles with the lemon syrup and regular syrup. Unfortunately, I couldn’t get them to eat them. So I finished cooking the gingerbread waffles while my husband whipped up some regular waffles from a box and the boys were content. As teime has gone on though, I have been able to get my husband to eat them again and he is now a fan.
Regular Syrup vs. Lemon Syrup
My daughter and I devoured the gingerbread waffles. My girl went for regular syrup orinainally because she’s 5. She has under developed taste buds. She is still that way now.
I must say that the waffle with the lemon syrup and topped off the the lemon cream is fabulous. If you are looking for a crispy waffle, this isn’t it. It is dense yet tender. If you’ve made the recipe I have posted on here for tender sour cream waffles, these are very similar in texture to those.
This also made 16 (4 inch by 4 inch) Belgian waffles. So guess what me and my daughter are having this morning for breakfast, these leftover tasty waffles. YUMMY! Another bonus with making this recipe, it does require you to separate the eggs and beat the whites. Anytime I can find a tasty waffle recipe that I don’t have to do that is even better.
- 3 cups flour
- 4 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp freshly grated nutmeg, eyeball it (I just used a little dried)
- 1/2 tsp salt
- 4 eggs
- 2/3 cup dark brown sugar
- 1 cup canned pumpkin puree
- 1 1/4 cups milk
- 1/2 cup molasses
- 1/2 cup (1 stick) melted butter (I only used 6 tablespoons) , plus some to butter the iron
- Syrup, whipped cream or fresh fruits for topping, to pass at table (I made a lemon syrup to go with these)
- Preheat waffles iron.
- In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
- In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter.
- Spray the waffle iron and cook waffles in batches. Keep warm in the oven (200 degrees). Serve with lemon whipped cream, butter and powdered sugar.
- 1 1/2 cup heavy whipping cream
- 5 Tbsp powdered sugar
- 4 tsp lemon juice
- Pour the heavy whipping cream into a large bowl.
- With a hand mixer set on high, whip the cream. Once cream is starting to thicken slightly, start adding the powdered sugar a tablespoon at a time while mixing.
- Once powdered sugar is incorporated, add lemon juice. Mix until cream is thick. Serve over waffles.