Gingerbread Waffles with Maple Butter
Spiced gingerbread waffles served with a homemade maple butter and warm maple syrup.
🍽️ Makes 8
Ingredients
| 6 tbsp | 90 ml | unsalted butter, softened (for the maple butter) |
| 1½ tbsp | 23 ml | pure maple syrup (for the maple butter) |
| pinch | salt (for the maple butter) | |
| pinch | cinnamon (for the maple butter) | |
| 2 | large eggs | |
| 1½ cup | 360 ml | whole milk |
| ½ cup | 120 ml | unsalted butter, melted, or canola oil |
| 3 tbsp | 45 ml | dark molasses |
| 1 tsp | 5 ml | pure vanilla extract |
| 1½ cup | 360 ml | all-purpose flour |
| 3 tbsp | 45 ml | firmly packed golden brown sugar |
| 1 tbsp | 15 ml | baking powder |
| 2 tsp | 10 ml | ground ginger |
| 1 tsp | 5 ml | cinnamon |
| ¼ tsp | 1.3 ml | ground cloves |
| ½ tsp | 2.5 ml | salt |
| for serving | warm maple syrup for serving (optional) |
Instructions
For the Maple Butter
- In a small bowl, whisk together the butter, maple syrup, salt, and cinnamon. Scoop into a ramekin or other serving dish. Place in the freezer for 5 minutes or in the refrigerator for 15 minutes to firm up before serving.
For the Waffles
- Preheat a waffle maker (see recipe).
- In a medium bowl, whisk together the eggs, milk, butter, molasses, and vanilla. In a large bowl, mix together the flour, brown sugar, baking powder, ginger, cinnamon, cloves, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.
- Ladle the batter into the waffle maker, using ½–¾ cup (4–6 fl oz/125–180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3–4 minutes.
- Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes before serving. Top with pats of maple butter and drizzle with maple syrup, if using.
Makes 4–8 waffles.