If you’re craving something cozy and bursting with warm spice flavors, you’re going to absolutely love this Gingerbread Waffles Recipe. I discovered this gem a few winters ago, and ever since, these waffles have become a staple in my kitchen during the chilly months. The waffles come out perfectly crispy on the outside, tender and aromatic inside, with a subtle molasses sweetness that just hits the spot. Keep reading — I’m sharing all my tips so you can nail these waffles at home and make your mornings extra special.
Why You’ll Love This Recipe
- Perfect Holiday Flavor: The blend of ginger, cinnamon, and cloves creates that quintessential gingerbread taste that brings warmth to your breakfast table.
- Crispy Yet Tender Texture: These waffles get beautifully crisp on the outside while staying soft and fluffy inside, thanks to a good mix of baking powder and baking soda.
- Easy To Make: With straightforward steps and common pantry ingredients, you can whip these up even on a busy morning.
- Keeps Well for Later: Leftover waffles freeze and reheat like a dream, so you can enjoy gingerbread goodness any time.
Ingredients You’ll Need
The ingredients for this Gingerbread Waffles Recipe come together to balance savory spices with a touch of sweetness from molasses and brown sugar — a combo that’s just magic. Remember, using fresh spices always amps up the flavor, so I like to keep my cinnamon and ground ginger pretty fresh.
- All-purpose flour: The base for the waffles — versatile and light enough to give that perfect waffle texture.
- Granulated sugar: Adds just enough sweetness to balance the spices without overpowering.
- Brown sugar: Gives moisture and subtle caramel notes that pair so well with molasses.
- Baking soda: Reacts with the molasses acidity to help the waffles rise perfectly.
- Baking powder: Provides gentle leavening for fluffier waffles.
- Salt: Enhances all the flavors — don’t skip it.
- Ground ginger, cinnamon, cloves: The heart and soul of gingerbread — use quality spices for best flavor.
- Unsalted butter: Melted to infuse richness and tenderness.
- Whole milk: At room temp for smooth batter and tender crumb.
- Large eggs: Also at room temp; they add structure and richness.
- Molasses: Brings that iconic gingerbread depth and reddish color.
- Freshly grated ginger: Adds a bright zing and fresh warmth that enhances the ground ginger.
- Vanilla extract: Rounds out the spices with smooth sweetness.
Variations
I love how versatile this Gingerbread Waffles Recipe is — you can tweak the spices or mix-ins to suit your taste or occasion. Here are some fun ideas to make this recipe your own.
- Spice it up or down: If you’re not a big fan of cloves, you can reduce or omit them. Or for more warmth, add a pinch of nutmeg or allspice like I sometimes do around Christmas.
- Dairy-free version: Swap out the butter for coconut oil and use almond or oat milk instead, and you still get that rich, cozy feel.
- Add-ins: My family goes crazy when I toss in some chopped crystallized ginger or a handful of chopped pecans for extra texture and zing.
- Serving twist: Instead of syrup, try dolloping a bit of cream cheese frosting or mascarpone with honey — trust me, it’s a game changer!
How to Make Gingerbread Waffles Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, both sugars, baking soda, baking powder, salt, and all the ground spices in a large bowl. I find that sifting or whisking these together really helps distribute the spices evenly so every bite has that lovely gingerbread flavor. Set this mixture aside while you prep the wet ingredients.
Step 2: Combine the Wet Ingredients
Now grab a large measuring cup or a bowl, and whisk the melted butter, room-temperature milk, eggs, molasses, freshly grated ginger, and vanilla extract until smooth and uniform. The molasses is thick, so make sure you whisk it well so it blends nicely with the other liquids. This mix is where the magic happens — that fresh ginger really wakes things up!
Step 3: Bring It All Together
Pour the wet ingredients into your dry mixture and whisk until the batter is smooth but still thick. Don’t overmix here — a little bit of texture in the batter is totally fine and helps keep your waffles tender. Once blended, let the batter rest for about 10 minutes. I learned this resting step helps the flour fully hydrate and the leaveners activate, so your waffles turn out fluffier and crispier.
Step 4: Cooking the Waffles
While the batter rests, preheat your waffle iron on high heat. Just before cooking, spray it lightly with baking spray to prevent sticking. Use a large portion scoop to fill the waffle iron with batter — don’t overload it, or the waffles might spill over. Cook for about 5 minutes, or until the waffles are deeply browned and crispy all over. I like to place the finished waffles on a wire rack set over a baking sheet inside a low oven to keep them warm and crisp while I finish the batch.
Pro Tips for Making Gingerbread Waffles Recipe
- Room Temperature Ingredients: I used to skip this, but letting the eggs and milk sit out before mixing really helps the batter mix smoothly and gives lighter waffles.
- Fresh Ginger Makes a Difference: Adding freshly grated ginger in addition to ground ginger adds brightness and a fresh zing that makes these waffles stand out.
- Rest the Batter: Don’t rush this step! I’ve found a 10-minute rest lets the batter thicken and results in crispier waffles with a tender crumb.
- Use a Wire Rack to Keep Crispy: Putting cooked waffles directly onto a plate makes them soggy fast — a wire rack in a warm oven keeps them crispy until serving.
How to Serve Gingerbread Waffles Recipe
Garnishes
My go-to garnishes are a generous drizzle of maple syrup, a dollop of freshly whipped cream, and a sprinkle of powdered sugar for some extra charm. Sometimes I top them with chopped toasted pecans or crystallized ginger to add a nice crunch and zing that pairs so well with the warm spices.
Side Dishes
I love pairing these waffles with fresh fruit like sliced pears or crisp apples to complement the spices. A side of crispy bacon or sausage balances the sweetness and makes for a hearty, crowd-pleasing breakfast or brunch.
Creative Ways to Present
For a festive brunch, I arranged the waffles stacked with layers of cream cheese frosting and sprinkled them with edible gold dust — my friends were totally wowed! You can also cut them into smaller shapes with cookie cutters for a cute party platter that kids adore.
Make Ahead and Storage
Storing Leftovers
When I have leftover waffles, I let them cool completely on a wire rack so they don’t steam and get soggy. Then, I store them in an airtight container in the fridge — they stay good for about four days, perfect for quick breakfasts.
Freezing
These waffles freeze like a dream! I separate them with parchment paper in a freezer-safe bag, so they don’t stick together. Then I pop only what I need in the toaster or oven on busy mornings. I’ve kept them frozen for up to three months without any loss in flavor or texture.
Reheating
To reheat, I prefer using a toaster or toaster oven—it crisps the waffles right back up without drying them out. You can also heat them in a 350°F oven for about 5-7 minutes, which works great if you’re serving a whole batch at once.
FAQs
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Can I make this Gingerbread Waffles Recipe vegan?
Absolutely! Simply replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg, let sit for 5 minutes), swap the butter for coconut oil or vegan butter, and use plant-based milk like almond or oat milk. The texture might be a little different, but it will still be delicious and full of gingerbread flavor.
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Can I make the batter ahead and refrigerate it?
Yes, you can prepare the batter the night before and keep it covered in the fridge. Just give it a good stir before cooking, as the batter may thicken. This is such a timesaver for holiday mornings or when feeding a crowd.
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What if I don’t have molasses?
Molasses adds that rich depth and signature gingerbread flavor, but if you don’t have any on hand, you can substitute with dark corn syrup or even maple syrup—though the flavor will be a bit lighter and less robust.
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How do I prevent my waffles from sticking to the waffle iron?
Make sure your waffle iron is hot before adding batter and generously spray it with baking spray or brush with melted butter every time you make a batch. Also, avoid opening the iron too early during cooking—that can cause sticking and tearing.
Final Thoughts
This Gingerbread Waffles Recipe has truly made chilly mornings something I look forward to. I love the way the spices fill the kitchen and how crispy yet tender these waffles turn out every single time. If you’re searching for a cozy, comforting breakfast that feels both nostalgic and special, I can’t recommend this enough. Trust me, once you try these, they’ll become your go-to for seasonal mornings and weekend brunches alike. So go ahead, gather your ingredients, and make yourself a batch — your taste buds will thank you!
Print
Gingerbread Waffles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Gingerbread Waffles are a delightful holiday treat combining warm spices like ginger, cinnamon, and cloves with a rich molasses flavor. Perfectly crispy on the outside and tender on the inside, these waffles are ideal for festive breakfasts or brunches, served with syrup and whipped cream.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ⅛ tsp. ground cloves
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- ¼ cup molasses
- 1 tsp. freshly grated ginger
- 1 tsp. vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until well combined. Set aside.
- Combine Wet Ingredients: In a large measuring cup or bowl, whisk together the melted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Whisk thoroughly until the batter is smooth and free of lumps.
- Rest the Batter: Allow the batter to rest for 10 minutes. This resting period helps the leavening agents activate and results in fluffier waffles.
- Preheat the Waffle Iron: While the batter rests, preheat your waffle iron on high heat to ensure a crispy exterior.
- Prepare and Cook Waffles: Lightly spray the preheated waffle iron with baking spray to prevent sticking. Using a large portion scoop, fill the waffle iron with batter. Cook for approximately 5 minutes, or until the waffles are deeply brown and crisp on the outside.
- Keep Waffles Warm: Transfer cooked waffles to a cooling rack set over a baking tray. Place them in a preheated oven to keep warm while cooking the remaining waffles.
- Serve: Serve the gingerbread waffles warm, topped with syrup and freshly whipped cream, if desired, for a festive touch.
Notes
- Leftover waffles can be stored in the refrigerator for up to four days.
- You can freeze leftover waffles in a freezer-safe bag for up to three months; reheat in a toaster or oven for best results.
Nutrition
- Serving Size: 1 waffle
- Calories: 310
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
