High-Protein Gingerbread Waffles

When you think of gingerbread, sticky-sweet desserts and frosting-drizzled treats probably come to mind. But what if we told you the warm spices, rich molasses flavor, and cozy holiday aroma you love can also show up in a breakfast that fuels you instead of slowing you down? Enter your new seasonal favorite: high-protein gingerbread waffles, featuring our Organic Liquid Egg Whites to give each bite a boost of clean, wholesome protein.

This recipe is crafted for mornings when you want festive flavor, a light and fluffy texture, and real nourishment without relying on heavy syrups or sugary add-ons. Thanks to pumpkin purée and molasses, these waffles carry natural sweetness and depth while still staying balanced. And with no dairy-based cream cheese needed in the batter, this version works for anyone chasing more protein, fewer carbs, or avoiding dairy altogether.

Why Liquid Egg Whites Make This Recipe Better

The magic of a good waffle starts with structure and texture, and the protein content of eggs plays a major role in both. Liquid egg whites deliver concentrated protein without the additional fats found in whole eggs, making them ideal for high-protein baking, scrambling, or blending into batters like this one. The result? A breakfast that holds its shape, cooks evenly, and leaves you feeling energized, not weighed down.

Even better, liquid egg whites help eliminate the mess and time spent cracking eggs individually — giving you a smoother process from mixing bowl to waffle iron.

High-Protein Gingerbread Waffles

Ingredients

• 2 cups of Chino Valley Ranchers Organic Liquid Egg Whites
• 1/2 cup pumpkin purée
• 1.5 tablespoons molasses
• 1 teaspoon vanilla extract
• 1/2 cup oat flour
• 1/4 cup coconut flour
• 1/4 cup vanilla protein powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Instructions

1. Preheat your waffle iron and lightly grease it if necessary.

2. In a large mixing bowl, combine the egg whites, pumpkin puree, molasses, and vanilla extract. Whisk until smooth and fully incorporated.

3. Add in the oat flour, coconut flour, protein powder, cinnamon, ginger, baking powder, and baking soda. Continue mixing until the batter is uniform and well combined.

4. Pour the batter into the waffle iron, spreading evenly based on the size of your iron.

5. Cook until the waffles are firm, fully set, and lightly crisp on the outside.

6. Carefully remove from the iron and repeat until all batter has been used. This recipe yields 4 large waffles, or 2 servings.

Optional Protein Frosting Topping

For a creamy, lightly sweet finishing touch, blend 1/4 cup of cottage cheese with 1–2 tablespoons of maple syrup, adjusting to taste. Stir together and dollop or drizzle over each waffle. This topping adds additional protein and complements the gingerbread flavor without overpowering it.

Serving Ideas

Enjoy these waffles with unsweetened butter, a light drizzle of pure maple syrup, roasted nuts for crunch, or seasonal fruits such as sliced apples or pears. You can even meal prep them and freeze for reheating later — they maintain texture and warmth beautifully once toasted again.

Also try: Turn Thanksgiving Mashed Potatoes into Crispy Leftover Pancakes