These waffles combines Fall and Winter flavors: Pumpkin and Gingerbread! Easy waffles for a magical and festive breakfast.
I couldn’t not share this recipe for my month dedicated to breakfast recipes:
So easy
Fall and Winter in one Breakfast
Christmas Flavors
For Two
Can be made ahead
Waffle maker not mandatory
Pumpkin + whole-wheat flour = Healthy (right?)
Yep, this time I begin directly with what’s great in this recipe. Because it’s so obvious why I made it and why you’ll definitely want to too!
If you also love Pumpkin (famous Pumpkin) and think that she’s still a star in December, then join me and makes it dance along her friend Gingerman in this simple recipe! Am I going too far? Nah the food bloggers all seem to go in some funny places when they talk sometimes 😉
You can make this recipe with a waffle (or panini) maker for this recipe if you want to make it exactly like I did, but in the oven would be totally fine as well! If you want to make it in the oven, just turn on the oven to 350°F, and lightly coat two waffle pans with nonstick cooking spray.
Otherwise, after making the batter, you can either refrigerate it for 30 minutes for the best fluffy results, or you can absolutely make the waffles right away.
They are fluffy, little crispy on the edges and have a WONDERFUL gingerbread smell. It’s so Christmassy.
Have an amazing baking!
Christmas Waffles {For Two}
These waffles combines Fall and Winter flavors: Pumpkin and Gingerbread! Easy waffles for a magical and festive breakfast.
Ingredients
Wet ingredients:
- 1 egg white
- 30 g molasses 1,5 tbsp
- 45 g pumpkin purée 3 tbsp
- 14 g melted butter 3 tsp
- 16 g brown sugar 3 tsp
Dry ingredients:
- 30 g all-purpose flour 1/4 cup
- 20 g whole-wheat flour 3 tbsp
- 1/4 tsp baking powder
- 1/4 tsp all-spice
- 1/4 tsp cinnamon or more!
- 1 pinch salt
Instructions
-
Preheat your waffles maker until it's hot and ready. Except if you choose to refrigerate your batter first.
*See notes for the oven option*
-
Whisk all your dry ingredients in a little bowl. Set aside.
-
In another bowl, whisk all the wet ingredients until smooth.
-
Add the dry ingredients in the wet ingredients. Whisk until well incorporated but not too much: you don't want your waffles to deflate when cooling. You can now refrigerate the batter for 30 minutes if desired.
-
Drop the equivalent of one ice-cream scoop for each waffle.
-
Let bake for about 4 minutes, adjusting the time according to your waffle maker. And as simple as that, you have great waffles for breakfast!
Recipe Notes
*If you want to make it in the oven, just turn on the oven to 350°F, and lightly coat two waffle pans with nonstick cooking spray. Scoop the batter in the pans and bake for about 12 minutes or until puffy.*