weekend breakfast | gingerbread waffles


Every Christmas Eve Mr. Hedin and I make breakfast for his whole family.  As the kids have gotten older and turned into teenagers, we have needed really big hearty breakfasts.  Making a really big hearty breakfast in the morning takes way too long.  So we have started to find things that we can make the night before and have ready to go first thing in the morning (or can hold into early afternoon for aforementioned teenagers.)

Overnight waffles are a fun option because ::

1. Who doesn't like waffles?  

2. Overnight waffles are lighter and fluffier than the day of version.


This year I added gingerbread flavoring to the waffles so they are a little more seasonal and so delicious.  I adore gingerbread.  



Overnight Gingerbread Waffles

2 ¼ cup flour

2 tbs brown sugar

2 ¼ tsp active dry yeast (or 1 packet)

½ tsp salt

1 tsp cinnamon

1 ½ tsp ginger

½ tsp ground clove

½ tsp nutmeg

2 cups milk

½ cup molasses

2 eggs

1 tsp vanilla



Whisk together flour, brown sugar, yeast, salt, cinnamon, ginger, clove and nutmeg.



Whisk together milk, molasses, eggs and vanilla. 



Pour wet ingredients into dry ingredients and stir until combined and cover with plastic wrap.  Pop into the refrigerator and let rest overnight. 



In the morning, heat waffle iron to medium high heat.  Spray waffle iron with non-stick spray.  Fill waffle iron ¾ full with batter. Cook until done through.  Serve immediately or keep warm in a low oven until all the waffles are done.