Classic Gingerbread Waffles Christmas Breakfast Recipe (2024)

FAQs

How to make a waffle bar for brunch? ›

Cut up fruit and toppings, put toppings in serving bowls. Place bowls of toppings on a table, add waffles right before serving. Assemble your waffle bar and enjoy. PIN HERE to add to your recipe box.

The solution: Many waffle batters are too thin, which results in a disappointing, gummy-textured waffle with a dry, unappealing interior. We found a thick batter lets the outside of the waffle become crisp while the inside remains custardy. We also determined that buttermilk is absolutely crucial.

Eating a Waffle the Basic Way

Spread a layer of sliced strawberries or sliced bananas on top of the waffle, and then cover the fruit with a generous dollop of whipped cream. Add some fresh fruit to the waffle and sprinkle a dusting of confectioner's sugar over the fruit.

For Savory Waffles add cheddar cheese, make cornbread waffles out of a cornbread mix, or top waffles with sour cream, garlic powder, parmesan cheese, or pizza toppings! There are a variety of ways to serve waffles to your family for a fun family night dinner or afternoon snack.

Other Ways to Keep Waffles from Getting Soggy

Here are some other ways to keep the sogginess at bay: Place your waffles on a cooling rack in a low-heat oven (don't stack the waffles on top of each other). Throw your waffles in a toaster to refresh their crispiness. Make sure your waffle iron is very hot.

To keep a cooked batch of waffles warm, place them in a low oven directly on the oven rack, or on a wire rack where the air can circulate—never on a sheet pan, where they'll trap that steam and go soggy on the bottom. Conventional wisdom says to set your oven to 200°F, but Marzalek-Kelly turns hers as high as 300°F.

Let me walk you through what you will need so you can say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and tender in the middle. All-purpose flour is my go-to flour for this recipe. It keeps the waffles light on their feet.

We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

A better choice is milk, says Millie Norton, a longtime waitress at Becky's Diner in Portland, Maine. “It's strange. If people start off with coffee, once they get their waffles, they switch over to water or milk,” she says.

Should waffles be eaten hot or cold? ›

Eat them warm, but they are equally very good cold. Reheating cold waffles in a hot waffle iron revives them beautifully and gives them a little crisp exterior. Keep leftover waffles in an airtight container for up to 1 week (2 weeks is fine too) as they only get better; they also freeze very well.

Sweet Waffles:

Peanut butter, sliced banana and maple syrup. Peanut butter, strawberry jelly, sliced strawberries and chopped nuts. Vanilla yogurt, granola, blueberries, raspberries and honey. Pineapple slices, toasted coconut, whipped cream and chopped nuts.