{Waffle Wednesday} Trader Joe’s Ginger Snap Waffles

It seems like I’m constantly looking at food and ingredients and thinking, “I bet I could stick that in my waffle iron and make a waffle version of that.” Our family loves carbs and breakfast food like it’s our job, after all. So I’ve decided to channel those thoughts into a series called Waffle Wednesday, and I can’t think of a better way to kick it off than with a recipe using some of the most popular items from Trader Joe’s! Here in Birmingham, we are all counting down the days till our town gets its first island-themed grocery store; when AL.com broke the story exactly a year ago, I thought it was going to break the internet around here…it was shared over 200,000 times, and the opening event on Facebook has 4,000 RSVPs already!

The new location will be located in the old Banana Republic at The Summit Birmingham and currently slated to open October 13. Go ahead and follow The Summit on Instagram to stay up to date on the latest, and also because I have it on good authority that there might be some ways you can get your hands on Trader Joe’s famous Cookie Butter before opening 😉

Without further ado friends, let’s kick of Waffle Wednesday! (And comment below if there is you have any ideas of your own that you’d like to see in waffle form!)


Trader Joe’s Gingersnap Waffles
3/4 cup Trader Joe’s Gluten Free Pancake and Waffle Mix
1/2 cup water (the box calls for 1/4 cup, but since you’ll be adding extra ingredients, you’ll need a little more)
2 tablespoons melted butter
1 egg
A handful of Trader Joe’s Ginger Snap Cookies (I used about 8; the more you add the more flavor you’ll have!)
Extras: Trader Joe’s Maple Syrup, Trader Joe’s Cookie Butter (I used the Cocoa Swirl flavor…oh my!), and a few more cookies for crumbling

-Add the Ginger Snaps into your food processor, and whiz them till they are finely ground.
-Whisk egg, water, and melted butter till combined, then add Waffle Mix and ground Ginger Snaps
-Spray waffle iron with non-stick spray and scoop about 1/2 cup onto the center.
-Press till golden brown, and serve warm, topped with Cookie Butter, Maple Syrup, and extra Ginger Snaps. Also delicious served with Trader Joe’s Cold Brew Coffee!



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