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Aunt Catherine's Buckwheat-Gingersnap Waffles

Aunt Catherine's Buckwheat-Gingersnap Waffles 4.000

Dixie D. Vereen for The Washington Post

Dinner in Minutes Dec 22, 2015

Festive cookery need not be limited to cookie baking, food gifts and Christmas Day, which is why we're happy to offer this breakfast-for-dinner installment. The waffles are not sweet at all, but rather earthy and surprisingly filling.

Serve with chicken-apple sausage and warm maple syrup (or leftover cranberry sauce).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 large belgian waffles or 8 regular-size waffles

  • 5 to 7 gingersnaps (1 1/2 ounces total)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter
  • 3 large eggs
  • 2 cups regular or low-fat milk
  • 1 teaspoon vanilla extract


Preheat your waffle iron. Place a baking sheet in the oven; preheat to 200 degrees.

Place the gingersnaps in a zip-top bag; seal the bag and crush the cookies to the consistency of fine crumbs. The yield is a scant 1/3 cup. Pour into a mixing bowl, then add the flours, baking powder, sugar and salt, stirring to incorporate.

Melt the butter in the microwave on LOW in a large liquid measuring cup; let it cool to room temperature.

Separate the eggs into yolks and whites. Add the yolks to the butter, along with the milk and vanilla extract, then pour that mixture into the flour mixture and stir just until no dry spots remain.

Place the egg whites in the bowl of a stand mixer fitted with a balloon-whisk attachment or a handheld electric mixer; beat on medium, then high speed just until stiff peaks form. Gently fold into the batter, being careful not to over-mix. (You might have some egg-white streaks; that is okay.) The batter will be quite thick.

Carefully grease the heated waffle iron with vegetable oil or cooking oil spray. Spoon in the batter and cook according to the manufacturer's directions. Transfer the waffle to the baking sheet in the oven to keep warm while you cook the remaining waffles.

Serve warm.

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Recipe Source

Adapted from "Chesapeake Bay Cooking With John Shields" (25th anniversary edition), by John Shields (Johns Hopkins University Press, 2015).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (using low-fat milk): 540

% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 12g 60%

Cholesterol: 190mg 63%

Sodium: 690mg 29%

Total Carbohydrates: 67g 22%

Dietary Fiber: 2g 8%

Sugar: 12g

Protein: 18g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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