- 1 3/4 cups (247g) all-purpose flour**
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 6 Tbsp (85g) unsalted butter, melted
- 1/2 cup (110g) packed dark brown sugar
- 3 Tbsp (66g) unsulphured molasses
Cream Cheese Glaze
- 4 oz. cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 1/2 cups (190g) powdered sugar
- 3 – 4 Tbsp milk
- 1/2 tsp vanilla extract
Preheat waffle iron while preparing batter.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds.
Make a well in center of flour mixture and set aside.
In a separate medium mixing bowl whisk together eggs. Add in milk, sour cream, butter, brown sugar and molasses and whisk until well combined.
Pour milk mixture into well in flour mixture then whisk mixture just until combined (batter should be slightly lumpy).
Spray waffle iron with non-stick spray.
Pour batter into waffle iron (the amount you need to add will vary based on waffle maker size. For smaller waffles you’ll only need about 1/3 cup for Belgian waffles you’ll need about 2/3 cup).
Cook according to waffle iron manufacturers instructions.
Plate waffles and serve with cream cheese glaze, either pipe over top by pouring it into a resealable bag and snipping one end or spoon and spread over top.
Cream Cheese Glaze
Place cream cheese and butter in a medium mixing bowl. Using an electric hand mixer whip mixture until well blended and slightly fluffy.
Add in powdered sugar, milk and vanilla and whip mixture until light and fluffy.
*I got 14 smaller waffles from this recipe. For Belgian waffles you’ll get about 5 – 6.
**To measure flour, don’t sift or whisk first, simply scoop with measuring cup and level top with a butter knife.