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These are said to be dessert waffles, but we have them for breakfast!
Servings: 6-10
  • 1 ½ c all-purpose flour
  • ¾ c whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp grated nutmeg
  • ⅔ c firmly packed brown sugar
  • 1 c dark molasses
  • ⅔ c vegetable shortening, melted
  • 1 c milk
  • 2 large eggs, separated
  • Optional topping 1 - Cream cheese glaze:
  • 4 oz cream cheese
  • 1/4 c unsalted butter, softened
  • 1 1/2 c powdered sugar
  • 3 - 4 tbsp milk
  • 1/2 tsp vanilla extract
  • Optional topping 2:
  • Cinnamon maple syrup (see directions below)
  • Powdered sugar for dusting
  1. Whisk together all dry ingredients except brown sugar in a mixing bowl until completely blended.
  2. Add the brown sugar, molasses, shortening, milk and egg yolks. Beat until smooth.
  3. In a separate, clean bowl, beat the egg whites until stiff but not dry. (Easiest to do with an electric mixer.) Gently fold into the batter.
  4. Bake the waffles in a seasoned electric waffle iron according to the manufacturer's directions.
  5. For cream cheese glaze:
  6. Place cream cheese and butter in a mixing bowl. Mix with an electric mixer until well blended and fluffy.
  7. Add in powdered sugar, milk, and vanilla and whip until light...add more more if needed to make easier piping. Pipe glaze over the top of the waffles (can put in a resealable bag and cut off a tip).
  8. For cinnamon syrup:
  9. Heat 1 cup of maple syrup in a small sauce pan over medium heat for about 5 minutes. Stir in 1 tsp cinnamon. Serve waffles with syrup and a dusting of powdered sugar.