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Gingerbread is not just for Christmas, but when this is cooking it does remind me of past Christmases. And that's not bad.


  • 3 cups flour
  • 3/8 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 3 eggs
  • 3/4 cup molasses
  • 1/2 cup vegetable oil
  • 2 cup buttermilk


  • In large bowl, stir together flour, sugar, baking powder, baking soda, salt, ginger and cinnamon.
  • In a medium-size bowl, whisk eggs. Stir in molasses, vegetable oil and milk. Pour into flour, stir. Let batter rest for 5 to 10 minutes.
  • Brush top and bottom of Belgian waffle iron with vegetable oil to coat well. Pour enough batter onto preheated waffler to cover grid pattern evenly.
  • Close waffle iron and bake as directed or until steaming stops. Serve with maple syrup or molasses.

Categories: Waffle 
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