Add cozy warmth to your breakfast with these Gingerbread Waffles. Top them with a delicious creamy coconut syrup for a fantastic bite! This post has been sponsored by Krusteaz, however all opinions are 100% my own.
Even though the holidays are over, I still crave the warm spices of gingerbread. Especially for breakfast. There is something about the deep dark molasses, ginger, and cinnamon aromas, that just make me happy. The sweet smells of spices grilling in the waffle iron are a sure way to start our Sunday Morning Breakfast Brunch off to a great start.
These Gingerbread Waffles are topped with our favorite syrup- Coconut. It is creamy and sweet and pairs perfectly with the spiced waffles. Topped with some extra toasted coconut and fresh raspberries, one bite of it all will have your tastebuds dancing. Trust me when I say that you will want to put this syrup on everything!
Generally my 9 year old makes our Sunday Morning Breakfast Brunch, so I always have a few packages of Krusteaz Belgian Supreme Waffle Mix on hand. Not only is it easy enough for a kid to make, but they come out perfect every time. If you like to add additions to your batter like we do, this mix is perfect for that. We have made chocolate waffles, raspberry waffles, cheddar cheese and chive waffles, etc and they were all delicious!
So if you are looking for the perfect breakfast recipe that will help you transition from winter into spring, this is it. Grab yourself a box of Krusteaz Supreme Waffle Mix, some molasses, and coconut, and you will have a new favorite breakfast. Make sure to make extra to freeze for quick and easy weekday breakfasts. Head over to the Krusteaz Blog for full recipe instructions. Enjoy my friends and Happy Sunday!
- 1 cup coconut milk
- 1 tablespoons cornstarch
- 1 cups light corn syrup
- ¼ cup white sugar
- ½ teaspoon coconut extract
- Toasted coconut shavings for garnish
- Fresh raspberries for garnish
Heat and lightly grease waffle iron.
Whisk together waffle mix, spices, milk, eggs, oil, and molasses until smooth. Let batter stand 2 minutes.
For full recipe instructions, head over to the Krusteaz Blog