So I probably should have posted this recipe earlier if anyone wanted to try it since it is a rather Christmas-y breakfast, but I guess you guys can just try it next year! They were really good! Surprising actually because I don’t really like gingerbread, I just wanted to make it because it seemed like a good Christmas breakfast. One thing that I think made it especially good was the lemon whipped cream on top. I don’t have a recipe for that, but basically just heavy whipping cream and add fresh lemon juice and sugar until it’s a taste that you like! Don’t make it too sweet though, more lemon is better with the waffles.
I doubled the recipe and it fed 19 people (quite a few were kids) with a few leftover waffles (which taste good if you stick them in the toasted oven the next day).
- 3 cups all-purpose flour
- 4 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 2/3 cup packed dark brown sugar
- 1 cup canned pumpkin puree
- 1 1/4 cups milk
- 1/2 cup molasses
- 1/2 cup (1 stick) melted butter
Preheat waffles iron.In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Spray the waffle iron and cook waffles in batches. Keep warm in the oven (200 degrees). Serve with lemon whipped cream, butter, powdered sugar, or syrup.