If you’re a fan of warming spices and crave a cozy breakfast twist, then you’re going to adore this Gingerbread Waffles Recipe. I absolutely love how these waffles turn out — crispy on the outside, tender on the inside, and packed with all those gingerbread flavors that remind me of holiday mornings. Trust me, once you try this, you’ll want to make it a go-to for chilly weekends or any time you need a little delicious comfort.
Why You’ll Love This Recipe
- Rich Warm Flavors: The blend of ginger, cinnamon, and cloves brings that classic gingerbread aroma in every bite.
- Perfect Texture: Crispy edges meet a fluffy, tender center — waffles done just right.
- Easy to Make: Simple ingredients and steps mean you can whip it up any time without stress.
- Versatile & Cozy: Perfect for holiday breakfasts or whenever you want a sweet, spicy treat.
Ingredients You’ll Need
The ingredients here come together beautifully to create a gingerbread-inspired waffle batter that’s moist and flavorful without being too dense. You’ll find that some pantry staples like molasses and ground ginger really make all the difference — plus a touch of fresh ginger for a zingy surprise.
- All-purpose flour: The base for your waffles; stick to all-purpose for that light-but-sturdy texture.
- Granulated sugar: Adds a touch of sweetness for balance.
- Brown sugar: Brings warmth and depth to the flavor.
- Baking soda & baking powder: These leavening agents work together for a perfect rise and fluffiness.
- Salt: Enhances all those cozy spices.
- Ground ginger, cinnamon, cloves: The holy trinity of gingerbread spice — you can’t skip these!
- Unsalted butter (melted): Adds richness and moisture.
- Whole milk (room temp): Makes the batter smooth and tender.
- Eggs (room temp): For structure and lightness.
- Molasses: The secret ingredient that gives gingerbread its signature deep sweetness and color.
- Freshly grated ginger: A bright punch of fresh spice that elevates the whole waffle.
- Vanilla extract: Rounds out the flavors with a sweet fragrant note.
Variations
I’ve played around with this Gingerbread Waffles Recipe quite a bit, and I always find something fun to tweak based on the season or what I have in my pantry. Feel free to customize and make it your own — your taste buds will thank you!
- Gluten-Free Version: I swapped out the all-purpose flour for a gluten-free blend once, and the waffles still turned out fluffy and flavorful — just keep an eye on the batter thickness and add a little extra milk if needed.
- Extra Spicy: When I want a little more kick, I add an extra half teaspoon of freshly grated ginger — it wakes up the warmth beautifully.
- Maple Syrup Swap: Sometimes, I swap molasses with dark maple syrup for a different sweetness — it’s lovely, especially paired with pecans.
- Vegan Adaptation: With flax eggs and plant-based milk, this recipe still works well. I just toss in a touch of extra vanilla to keep that cozy flavor.
How to Make Gingerbread Waffles Recipe
Step 1: Mix Your Dry Ingredients With Care
Start by whisking together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves in a large bowl. I find that mixing these dry ingredients thoroughly upfront helps evenly distribute the spices and leavening, so every bite has that perfect gingerbread flavor and fluffy lift.
Step 2: Combine the Wet Ingredients Smoothly
In a separate large measuring cup or bowl, whisk the melted butter, room temperature milk, eggs, molasses, freshly grated ginger, and vanilla extract until smooth. The key here is using room temperature eggs and milk — it helps them blend easily and creates a silky batter without lumps.
Step 3: Bring It All Together and Let It Rest
Pour your wet ingredients into your dry mixture and whisk until smooth. Don’t overmix — you want to combine just until there are no visible streaks of flour. Then, let the batter rest for about 10 minutes. Trust me, this resting time allows the baking powder to activate and your waffles come out extra tender and airy.
Step 4: Cook to Crispy Perfection
While your batter rests, preheat your waffle iron on the highest heat setting. I spray it with baking spray to keep waffles from sticking. Using a large scoop, pour batter evenly into the waffle iron and cook for about 5 minutes or until they’re deeply browned and crispy. Tip: Transfer finished waffles to a cooling rack set over a baking sheet and keep them warm in the oven — this keeps them crisp while you finish cooking the rest.
Pro Tips for Making Gingerbread Waffles Recipe
- Use Freshly Grated Ginger: It adds a bright pop of spice that dried ginger can’t match — I discovered this trick when I wanted to boost flavor without extra heat.
- Don’t Skip the Batter Rest: Letting the batter sit for 10 minutes improves waffle texture remarkably, making them fluffier inside and crispier outside.
- Preheat Waffle Iron Well: A hot waffle iron ensures a good crust forms quickly, so avoid flipping or opening early to prevent sticking.
- Keep Waffles Warm on a Rack: Putting finished waffles on a cooling rack prevents sogginess, unlike stacking them which traps steam.
How to Serve Gingerbread Waffles Recipe
Garnishes
I love topping these gingerbread waffles with a generous dollop of freshly whipped cream and a drizzle of warm maple syrup. Sometimes I sprinkle chopped pecans or crystallized ginger on top for a little extra crunch and festive touch. These garnishes bring out the spicy-sweetness perfectly and make every bite feel like a treat.
Side Dishes
To round out breakfast, I often serve these waffles with a side of fresh fruit like slices of pear or orange segments— the citrus balances the warm spices beautifully. Occasionally, I add some crispy bacon or a scrambled egg for a savory contrast that my family really loves.
Creative Ways to Present
For holiday brunches or special occasions, I like stacking gingerbread waffles into mini towers, alternating layers with cream cheese frosting or mascarpone and dusting the top with cinnamon sugar. It’s a festive and fun way to impress guests, and it turns a simple waffle breakfast into a celebration.
Make Ahead and Storage
Storing Leftovers
Whenever I’ve had leftover waffles, I store them on a baking sheet in the fridge for up to four days. Laying them flat ensures they don’t get soggy or mushy from stacking. This way, they’re easy to grab for quick breakfasts or snacks.
Freezing
Freezing is a game changer with this Gingerbread Waffles Recipe. I let the waffles cool completely on a rack, then freeze them in airtight freezer bags. They keep beautifully for up to three months. Whenever I want a quick, cozy breakfast, I pull a few out and toast them right from the freezer.
Reheating
To reheat, I pop frozen or refrigerated waffles in the toaster or oven at 350°F for about 5–7 minutes. This method crisps them back up beautifully without drying them out — way better than microwaving, which can make them rubbery.
FAQs
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Can I make this Gingerbread Waffles Recipe ahead of time?
Absolutely! You can prepare the batter a few hours in advance and keep it refrigerated, but I find the waffles turn out best if you cook them fresh. Alternatively, cook the waffles in advance, store them in the fridge for up to four days or freeze for longer, then reheat when ready to enjoy.
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What can I substitute for molasses in this recipe?
If you don’t have molasses on hand, dark maple syrup or honey can work as a substitute, though the flavor will be a bit different. Molasses gives that signature deep, slightly bitter-sweet flavor of gingerbread, so I recommend using it if you can to get that authentic taste.
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Can I make these waffles gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend that’s one-to-one for flour in recipes. Be sure to check the texture and add a bit more liquid if the batter feels too thick. The result is still deliciously spiced and tender.
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How do I prevent my waffles from sticking to the iron?
Preheat your waffle iron fully on high, and always spray it lightly with a non-stick baking spray before adding batter. Avoid lifting or flipping the waffle too soon—wait until it’s fully cooked and comes off easily to the touch.
Final Thoughts
This Gingerbread Waffles Recipe has become one of my favorites for cozy mornings at home. The warmth of the spices combined with the crispy texture is just unbeatable. I remember the first time I made them – my family went crazy for that perfect blend of nostalgic gingerbread flavor with a breakfast twist. If you’re looking to impress your loved ones or treat yourself to something a little special, I can’t recommend these waffles enough. So go ahead, dust off that waffle iron and make your kitchen smell amazing!
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 combine the warm, spicy flavors of ginger, cinnamon, and cloves with a crisp and fluffy texture, perfect for holiday breakfasts or cozy brunches. The batter, enriched with molasses and fresh ginger, creates a deep, aromatic waffle that pairs beautifully 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 all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until evenly combined. Set this mixture aside.
- Prepare Wet Ingredients: In a separate large measuring cup or bowl, whisk together the melted unsalted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk thoroughly until the batter is smooth and homogeneous without lumps.
- Rest the Batter: Allow the batter to rest for about 10 minutes to let the baking powder activate and the flavors meld. Meanwhile, preheat your waffle iron on high heat to ensure a crisp texture.
- Cook the Waffles: Lightly spray the preheated waffle iron with baking spray. Using a large scoop, pour the batter onto the waffle iron, spreading it evenly but not overfilling. Close the lid and cook the waffles for approximately 5 minutes or until they are deeply browned and crispy.
- Keep Waffles Warm: Transfer cooked waffles to a cooling rack placed over a baking tray and keep them warm in a low oven while you prepare the remaining waffles to serve all fresh and hot.
- Serve: Plate the waffles and serve with maple syrup and freshly whipped cream if desired for an extra indulgent touch.
Notes
- Leftover waffles can be stored in the refrigerator for up to four days or frozen in a freezer-safe bag for up to three months.
- Reheat frozen waffles in a toaster or oven to restore crispness before serving.
- Using room temperature ingredients helps create a smoother batter and better texture.
- Adjust the spice levels to your preference by adding more or less ground ginger and cinnamon.
Nutrition
- Serving Size: 1 waffle (approx. 120g)
- Calories: 320
- Sugar: 15g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
