Gingerbread Waffles Recipe - Sally's Baking Addiction (2024)

FAQs

Which flour is best for waffles? ›

Key Ingredients

Flour: I use all-purpose flour in this recipe. It keeps the waffles light on their feet.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

The best part about sprouted whole grain waffles over any other waffle is that they are easier to digest, minerals and antioxidants are increased in absorption, and the vitamin C and vitamin B ingredient ratio is much higher.

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

Pancake recipes also include leavening agents. However, certain pancakes will be flatter and resemble crepes. Consistency has to do with how thick the batter is. Waffle batter is thick, and pancake batter is thin.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.

If you are asking about the waffle itself, my answer will be that most restaurants make their batter from scratch. Home waffles are usually made from a boxed mix like Bisquick. When the batter is made from scratch it can be formulated to taste however the chef likes. You can't really do much with Bisquick.

Some lumps are fine and will cook out. If your recipe calls for whipped egg whites, carefully fold them into the batter in three or four batches. Don't overmix. Overmixing your waffle batter can leave you with tough, chewy or hard waffles instead of crisp waffles with tender insides.

What can I add to waffle mix to make it better? ›

Neither carb-tastic treat is exactly spa food (though both can be made healthier and/or made to suit special diets—by using almond flour for gluten-free versions, for instance), but if you're counting calories, waffles have about 100 more of them than pancakes, and more cholesterol too, but that's before you factor in ...

1. Quinoa protein waffles. In this waffle recipe, Jessica substitutes low glycemic quinoa flour for white flour, unsweetened applesauce for oil, and sugar substitutes like Truvia for sugar. The waffle is much lower in net carbs, sugar, and fat than the typical waffle you'll order at a restaurant.

It creates waffles that are crisp on the outside, tender inside. Using vegetable oil instead of melted butter – once my go-to for homemade waffle batter – makes your waffles light and airy, not dense. Folding whipped egg whites into the batter also keeps the waffles light and fluffy.

Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.

Once the waffle is done cooking, she begins tossing it from one hand to the other. "Take the waffle out of the maker and toss them back and forth to let the steam escape," she says. "It helps make sure that the crispiness of those edges is retained."