Before abandoning all the festive and comforting flavors of the holidays in exchange for the gloomier half of winter, you have to try my all-time favorite, most satisfying waffle recipe… gingerbread style.
The recipe starts with my tried and true whole grain buttermilk waffle formula. The inside is extra thick, soft, moist, and hearty–not unlike the inside of a thick custardy French toast–while the outside is crisp and toasty. They are 100% whole grain with filling protein and fiber, but with a lighter taste and fluffier crumb thanks to whole wheat pastry flour.
The gingerbread version featured here is infused with warm gingerbread spices, molasses, bright orange zest, and deep dark chocolate for a full flavor experience. Drizzled over the top is a simple blend of mascarpone (or cream cheese), pure maple syrup, vanilla bean, and cinnamon. The result feels elevated and luxurious, yet wholesome and not overly sweet. It truly is a delicious, healthy breakfast meant for everyday enjoyment, not a dessert in disguise.
Batter
There are a few (not so) secret ingredients and techniques that make these waffles unique. I love how the texture comes out extra thick, soft, fluffy, and moist in the center thanks to the applesauce, buttermilk, and whipped egg white. As much as I respect a light, crispy waffle with an airy center, there’s something about the spongier crumb that’s so hearty and satisfying for breakfast. Here’s what you’ll need:
- Unsweetened applesauce – Unconventional, yes, but it helps thicken the batter while adding moisture.
- Buttermilk – Essential for taste, rise, and texture. For best results, choose a thick, full-fat buttermilk.
- Neutral oil – Almond, avocado, melted refined coconut oil, etc.
- Vanilla extract
- Sweetener – The waffles are kept low in sugar with a natural sugar substitute like stevia. If substituting an equivalent amount of granulated sugar, reduce the applesauce by about 1/2 Tbsp to account for the added volume and moisture from the sugar.
- Salt
- Gingerbread spices: ginger, cinnamon, nutmeg, and cloves
- Unsulphured molasses – Use light molasses (the sweetest type) or dark molasses (thicker and more robust), but not blackstrap because it is too bitter. Molasses is what gives gingerbread its signature rich brown color, chewiness, and full-bodied flavor.
- Freshly grated orange zest – A little goes a long way for a pop of bright citrusy flavor against the warm spices and bitter dark chocolate and molasses. Would not skip this!
- Whole wheat pastry flour (or white whole wheat flour) – White wheat has a milder flavor and lends a softer, fluffier texture than typical hard red wheat, while delivering the nutritional benefits of 100% whole grains.
- Cornstarch – Another secret to help lighten the batter.
- Baking powder and baking soda – You need both because of the acid from the buttermilk.
- Egg white – Another secret! Whip it to firm peaks and fold it into the mixed batter for the most voluminous waffle.
- Dark chocolate chips – Mix into the batter, sprinkle on top, or both!
Method
These waffles come together really quickly and don’t require any special skills. Just a few tips for the best results:
- Evenly mix the batter: To make sure everything is evenly combined without over-mixing the flour into the batter, you should theoretically whisk all your dry ingredients first. But, if you’re like me and want the fewest steps and fewest bowls possible, you can cheat by (1) mixing the wet ingredients together (except the egg white), (2) whisking the sweetener, salt, and spices in with the wet mixture until evenly combined, then (3) adding the flour, cornstarch, baking soda, and baking powder, and stirring just until combined. The whipped egg white and chocolate chips are folded in last.
- Whip the egg white: This is important! It takes less than 60 seconds to whip the egg whites to firm peaks, and this is what gives you the fluffiest, most voluminous batter. You’re essentially denaturing egg white proteins so they coat and stabilize air bubbles. Magic. I use my handheld electric mixer with the whisk attachment, so it’s almost effortless.
- Cook the waffle: I use a Breville classic round waffle maker with a non-stick coating. Refer to your specific waffle maker for greasing and preheating instructions. As our goal is to make a really thick waffle, set the waffle maker to a darker setting (I use 5 out of 6) to make sure it cooks all the way through. Also, for the thickest waffle possible, go ahead and fill the whole griddle, then lower the top very very gradually, giving the batter a minute to set up so it doesn’t run out over the sides. (If you fill up the griddle then smash the top down on it, you’ll inevitably end up with a mess.)
- Cool +/- re-toast: Transfer the waffle to a wire rack to cool for a minute before plating (to avoid condensation on the plate, which can make the waffle soggy). Conveniently, I usually set the waffle on the wire rack of my toaster oven, then I can toast the waffle for 1-2 minutes until crispy just before serving as needed.
- Prep the toppings: The maple mascarpone/cream cheese is so simple it should be illegal. Just mix together mascarpone (or softened cream cheese), maple syrup, cinnamon, and vanilla. It’s mildly sweet, luscious but light, and completely delectable. If desired, you can also top with more chocolate chips and/or toasted pecans.
Toppings
The maple mascarpone/cream cheese is so simple it should be illegal. It’s mildly sweet, luscious but light, and completely delectable. Just mix together mascarpone (or softened cream cheese), maple syrup, cinnamon, and vanilla. If you’re able to get some, this is a situation where vanilla bean paste (rather than extract) has a chance to shine through and make a big difference in flavor.
If desired, you can also top with more chocolate chips and/or toasted pecans.
Thick Whole Grain Gingerbread Chocolate Chip Waffle
Thick & hearty whole grain buttermilk waffles loaded with warm gingerbread spices, dark chocolate chips, and topped with a light & creamy vanilla bean maple mascarpone glaze.
Notes
The recipe as written makes enough batter for 1 large classic round waffle.
See the post above for ingredient notes and specific tips.
Ingredients
For the waffle:
- 1/4 cup unsweetened applesauce (reduce by 1/2 Tbsp if using granulated sugar)
- 1 tsp neutral oil (such as refined almond, avocado, or melted coconut oil)
- 3 Tbsp buttermilk (thick, whole buttermilk recommended)
- 1/4 tsp vanilla extract
- 1 tsp unsulphured molasses (light or dark, not blackstrap)
- 1 packet nautral sweetener (such as Stevia in the Raw) OR sub 2 tsp granulated sugar and reduce applesauce by 1/2 Tbsp
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- sprinkle orange zest (from about 1/4 orange)
- 1/16 tsp fine sea salt
- 37g (1/4 cup + 1 Tbsp) whole wheat pastry flour or white whole wheat flour
- 5g (2 tsp) cornstarch
- 1/8 tsp baking soda
- 3/8 tsp baking powder
- 1 egg white
- ~7g dark chocolate chips
For the toppings:
- 1 Tbsp mascarpone or softened full-fat cream cheese
- 1/2 Tbsp pure maple syrup
- 1/8 tsp vanilla bean paste
- dash ground cinnamon
- additional chocolate chips (optional)
- toasted chopped pecans (optional)
Instructions
- Preheat waffle maker and grease as directed. Use a medium to high darkness setting.
- In a mixing bowl, whisk together applesauce, oil, buttermilk, vanilla, molasses, sweetener, cinnamon, ginger, nutmeg, cloves, orange zest, and sea salt until thoroughly combined.
- To the bowl of the wet mixture, add flour, cornstarch, baking soda, and baking powder. Stir just until evenly combined. (Don’t over-mix.)
- Separate egg white and add to a separate clean bowl. (Make sure there is no yolk included, or the white will not whip up properly). Using a handheld mixer with a whisk attachment, beat egg white on high about 1 minute, or until firm peaks form. Gently fold egg white into the batter just to incorporate. (Don’t over-mix; some white streaks are fine.)
- Finally, gently fold in chocolate chips, being careful not to over-mix the batter.
- When the waffle maker is ready, lift the lid, pour the batter in the center, and fill the griddle. Let the batter set for a few seconds, then VERY GRADUALLY lower the top onto the batter. You want to prevent excess batter from seeping out to get the thickest texture possible (and avoid a mess of spilled batter). When done, slowly lift the lid of the waffle iron while using a fork to separate the waffle from the top.
- Transfer the waffle immediately to a wire rack to cool. If you have a toaster oven, you can re-toast the waffle 1-2 minutes just before serving if needed.
- Meanwhile, prepare the sauce: In a small bowl, combine mascarpone (or softened cream cheese), maple syrup, vanilla bean paste, and cinnamon. Stir until smooth and no lumps remain.
- If using, lightly toast a few pecans in a skillet over medium heat, or in the toaster oven on a piece of foil. For extra flavor, first rub the pecans with a little butter, brown sugar, and cinnamon. Toast until fragrant.
- Transfer the waffle to a plate, slice into quarters, and drizzle with maple mascarpone. Top with toasted pecans and/or additional chocolate chips, if desired.
Nutrition information below is calculated for the waffle alone (with chocolate chips), not including any toppings.
