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I would call these waffles a healthy indulgence. Would I eat them for breakfast everyday? No, probably not, even if I might want to. But they are loaded with some nutritious ingredients like pumpkin puree and blackstrap molasses so I feel like they warrant the term healthy in front of indulgence.
Despite the healthy factor, they don’t taste like you are eating a health food. Yes, they are a little more dense than a regular waffle because I used white whole wheat flour instead of regular old stripped down white flour. But in return you get more protein and fiber and I really don’t mind that they are more bread-y than a regular waffle. And they have the flavor of a gingerbread cookie, which is one of my all-time favorite flavors.
So whether you make these for Christmas morning, New Year’s Day, or just a regular Saturday in March, I know you’ll enjoy this fun breakfast treat.
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Gingerbread waffles
- Total Time: 30 minutes
- Yield: Makes 7 waffles* 1x
Description
Whole Wheat Gingerbread Waffles are a healthy, yet fabulous holiday breakfast! The perfect Christmas morning breakfast! You can even make the batter the night before and they are ready to go in the morning! My whole family loves these healthy waffles.
Ingredients
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 2/3 cup Sucanat or brown sugar
- 1 cup canned pumpkin puree
- 1 1/4 cups milk (I used almond milk–any kind will work)
- 1/3 cup blackstrap molasses (regular molasses will work, too)
- 1/2 cup (1 stick) melted butter, plus some to butter the iron if needed
- toppings of choice
Instructions
Preheat your waffle iron.
In a large bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate medium bowl, beat the eats and Sucanat until they are fluffy. Next, beat in the pumpkin, milk, molasses, and melted butter.
Stir the wet ingredients into the dry ingredients until just moist. Don’t overstir the batter. If your waffle iron requires it, brush with a little of the extra melted butter and spoon the batter onto the iron. It will be a little thick; I used the back of a wooden spoon to spread it out on the iron. Cook your waffles and then serve with your toppings of choice. We prefer butter and real maple syrup. Enjoy!
Notes
Adapted from this Rachel Ray recipe
*Rachel’s recipe said it yielded 4 (4 section) waffles. I guess it just depends on the size of your waffle maker.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 446
- Sugar: 29g
- Sodium: 440mg
- Fat: 17.4g
- Carbohydrates: 64.7g
- Protein: 11.8g
I wanted to get a share a photo of Meghan eating these waffles, but her latest phase is taking off her clothes because she’s hot. I opted not to post a picture of her eating her waffles in her underwear, as cute as it was. She loved these waffles, though, and ate her entire portion.
This batter can be refrigerated and used the next day. Mine thickened up quite a bit, so I just added a tad bit more almond milk.
Happy Monday everyone–I hope you have an incredible week!
We are waffle people at my house! I cant wait to try these. I love gingerbread and pumpkin this time of the year.
Mmmm, I love gingerbread! Thanks for sharing this 🙂
So exciting that your little guy is almost here, oh and my nine year old has the shed clothing habit…..I have no idea what advice to give you on that one, lol!
Uh oh, sounds like this could be a long “phase”! 🙂
This makes me wish I had a waffle iron!
These look great!!! I still have 2 cans of organic pumpkin leftover too!!!
When would you like me to show up for breakfast in the morning? =) i’ll do the dishes
I’ll gladly cook for anyone who is willing to do dishes! 🙂
Do you think these would cook like pancakes? I don’t have a waffle iron (although it’s on my Christmas list)… Should I thin the batter a little?
I do think they would work as pancakes. You might need to thin the batter a little. Let me know if you give it a try!
These sounds delicious!! I was just craving waffles this past weekend but didn’t really have time to cook some up on last minute craving. 🙂
I really would love to try this out because I love gingerbread anything!
Another lovely recipe from you 🙂
Thank you, Lisa. I agree, gingerbread anything is good in my book! 🙂
I will definitely be trying these soon! And you are a better mama than I…my almost-2 and 4 year old both drop their clothes at the door when we get home and I’ve just given up trying to photograph around the nudity or keep them from running to answer the doorbell naked. Poor UPS man.
It must be because it’s a new phase. I’m sure I’ll give up soon, too. 🙂
Perfect for this time of year! (or any time of year! Yummm Maryea!) …..Oh what a phaze?!?! Too funny. I’m sure as a mama that it isn’t the most fun, especially with all the pictures that will be happening in the next month or so! She’ll thank you later for not posting those. ha! Kids= got to love them!
I literally have to force her to wear underwear at the very least. I draw the line at running around with no undies on! 🙂
This looks absolutely DELICIOUS!!!
Those look awesome 😀 The pumpkin and molasses sound delicious. I can’t get enough molasses right now, that’s gotta be my favorite flavor for the season. Love the reason why you didn’t take a picture of Meghan, haha. My daughter’s been going through a similar phase, although she’s a little younger and doesn’t give me a reason for running around the house naked. Some days I must redress her a dozen times, it’s a little crazy, especially in December when we keep our house fairly cool, lol!
We don’t even keep our house that warm, either, but Meghan is constantly dancing/running/jumping so she does feel hot when she peels off her clothes. Kids are so funny!
Yumm! Sounds so seasonal! Perfect for a Christmas morning 🙂