Gingerbread Waffles Recipe

Introduction

These gingerbread waffles bring the warm, spicy flavors of the holiday season to your breakfast table. Crispy on the outside and tender inside, they’re perfect with a drizzle of syrup or a dollop of whipped cream. Enjoy a cozy morning treat that’s easy to make any time.

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
• 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

1. Step 1: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves. Set aside.
2. Step 2: In a separate large measuring cup, whisk the melted butter, milk, eggs, molasses, freshly grated ginger, and vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and whisk well until the batter is smooth and well combined.
4. Step 4: Let the batter rest for 10 minutes. While resting, preheat your waffle iron on high heat.
5. Step 5: Spray the preheated waffle iron with baking spray. Use a large portion scoop to fill the iron with batter.
6. Step 6: Cook the waffles for about 5 minutes, or until they are deeply browned and crispy. Transfer cooked waffles to a cooling rack set over a baking tray and keep warm in the oven while cooking the remaining waffles.
7. Step 7: Serve the waffles warm with syrup and freshly whipped cream, if desired.

Tips & Variations

• For extra crispy waffles, add a tablespoon of cornstarch to the dry ingredients.
• Substitute half of the whole milk with buttermilk for a tangier flavor and even fluffier texture.
• If fresh ginger is not available, increase the ground ginger by ½ teaspoon instead.
• Top with candied ginger pieces or chopped nuts for added texture and flavor.

Storage

Store cooked waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or warm in a preheated oven at 350°F (175°C) for 5–7 minutes until heated through and crisp. You can also freeze waffles in a single layer for up to 1 month, reheating directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Give it a gentle stir before cooking, as some separation may occur during resting.

What can I use instead of molasses?

If you don’t have molasses, dark corn syrup or honey can work as substitutes, though the flavor will be milder and less complex.

Gingerbread Waffles Recipe

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★★★★★

4.9 from 80 reviews

These Gingerbread Waffles are a delightful twist on classic waffles, infused with warm spices like ginger, cinnamon, and cloves, sweetened with molasses and sugars, and perfectly crispy on the outside while soft on the inside. Ideal for a cozy breakfast or brunch during the holiday season.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 waffles 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until well combined. Set this mixture aside.
2. Prepare wet ingredients: In a separate large measuring cup, whisk together the melted unsalted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract until the mixture is smooth and evenly blended.
3. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk thoroughly until the batter is smooth and free of lumps.
4. Let batter rest: Set the batter aside to rest for 10 minutes. During this time, preheat your waffle iron on high heat to ensure even cooking.
5. Prepare waffle iron: Spray the preheated waffle iron with a baking spray to prevent sticking. Using a large portion scoop, fill the iron with an appropriate amount of batter to cover the cooking surface evenly.
6. Cook waffles: Close the waffle iron and cook for approximately 5 minutes, or until the waffles are deeply browned and crispy on the outside. This timing may vary slightly by iron model.
7. Keep warm: Place the cooked waffles on a cooling rack set over a baking tray and keep them warm in the oven while cooking the remaining waffles to ensure all are served hot.
8. Serve: Serve the gingerbread waffles warm with maple syrup and freshly whipped cream, or your choice of toppings for an extra special treat.

Notes

• Resting the batter allows the flour to hydrate fully, producing a tender waffle texture.
• Using room temperature eggs and milk helps the batter mix more evenly.
• Adjust cooking time based on your waffle iron model to avoid burning.
• For a dairy-free variation, substitute milk with almond or oat milk and butter with coconut oil.
• Store leftover waffles in an airtight container and reheat in a toaster or oven for best texture.

Keywords: gingerbread waffles, holiday waffles, spiced waffles, breakfast waffles, molasses waffles