Gingerbread Waffles with Vanilla Whipped Cream
These Gingerbread Waffles with Vanilla Whipped Cream bring cozy holiday flavors to your breakfast table with warm spices and fluffy, crisp texture.
Equipment
- Waffle Iron
- Mixing bowls
- Whisk
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
Ingredients
For the Waffles:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Vanilla Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
Gingerbread Waffles with Vanilla Whipped Cream Cooking Guide
- In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the egg lightly. Add the milk, unsweetened applesauce, vegetable oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula until just combined, leaving some lumps.
- Preheat your waffle iron according to manufacturer’s instructions. Lightly grease with vegetable oil or nonstick spray.
- Pour about 1/3 to 1/2 cup of batter onto the waffle iron. Close the lid and cook for 3-5 minutes until golden brown and crisp. Remove and keep on a wire rack. Repeat with remaining batter.
- In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer or hand whisk until soft peaks form.
- Serve waffles warm topped generously with vanilla whipped cream. Optionally sprinkle ground cinnamon or drizzle maple syrup.
Notes
- Use applesauce instead of extra oil for moist, tender waffles without heaviness.
- Do not overmix batter; some lumps help keep waffles light and fluffy.
- Whip cream to soft peaks for a light, airy topping that complements the spices.
- Store cooked waffles in the fridge up to 3 days or freeze for up to 2 months.
- Reheat waffles in a toaster or oven to maintain crispness; avoid microwaving.