Gingerbread Waffles Recipe - Sally's Baking Addiction (2024)

FAQs

Which flour is best for waffles? ›

Let me walk you through what you will need so you can say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and tender in the middle. All-purpose flour is my go-to flour for this recipe. It keeps the waffles light on their feet.

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.

Seriously, don't leave out the butter because they'll taste bland! So all super basic ingredients, but like I said—it's the ratio that matters. Make sure you add a dose of cinnamon for flavor and for a little necessary sweetness, a little brown sugar.

Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Consistency: Waffle batter is thicker than pancake batter. This thick consistency lets you pour the waffle batter into a waffle maker without running out the sides. Pancake batter is looser, which means it is easily pourable into a round shape.

We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).

Spice Combinations

Some other common spices used in gingerbread recipes are cinnamon, nutmeg, cloves, cardamom, and allspice. Cinnamon is available in ground form and in a stick. For baking, you should use ground cinnamon. Nutmeg adds a nutty, sweet spiciness to gingerbread.

You can use fresh ginger if you don't have any ground ginger. Converting fresh ginger to ground ginger and vice versa is easy. You'll need to use more because ground ginger is more concentrated. For every 1/4 teaspoon of ground ginger, use 1 tablespoon of fresh-grated ginger in recipes.

Why do restaurant waffles taste better? ›

A restaurant, on the other hand, will have an industrial cooker with a higher wattage plugged into a circuit designed for heavier loads. If you are asking about the waffle itself, my answer will be that most restaurants make their batter from scratch. Home waffles are usually made from a boxed mix like Bisquick.

At the end of the day, diners get the job done like no one else because they are professional cooks using commercial-grade equipment to prepare flavorful batters that are the product of intense research and development — and which probably share more ingredients with a birthday cake than with the box of powdered ...

If the waffles aren't fully crisped when they come out of the waffle iron, put them in a 250 degrees F oven for 5 minutes, directly on the metal racks of the oven (not on a baking sheet). This will crisp the waffles even further and putting it on the wire oven rack will allow the steam to escape and prevent sogginess.

Use a hot griddle or waffle iron: Make sure your griddle or waffle iron is hot before adding the batter. This will help create a crispy crust on the outside while allowing the inside to cook evenly. Don't overcrowd the griddle or waffle iron: Give each pancake or waffle enough space to cook without touching each other.