If you are looking for a special Christmas morning breakfast, here’s an idea for you. Waffles with a decidedly Christmas touch–gingerbread flavored. Really, you can make these any time of year and they’ll still be fabulous, but I think they’re especially fitting around the holidays.
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.Print
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes 7 waffles* 1x
- Category: Breakfast
- Cuisine: American
- 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
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!
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.
- Serving Size: 1 waffle
- Calories: 446
- Sugar: 29g
- Sodium: 440mg
- Fat: 17.4g
- Carbohydrates: 64.7g
- Protein: 11.8g
Keywords: wholewheat waffles
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!