Gingerbread Waffles Recipe
Introduction
These gingerbread waffles are a cozy twist on a breakfast classic, perfect for chilly mornings or holiday brunches. Packed with warm spices and rich molasses, they deliver a deep, comforting flavor with a crispy exterior and tender inside.
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
- 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.
- Step 2: In a separate large measuring cup or bowl, whisk the melted butter, milk, eggs, molasses, freshly grated ginger, and vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and whisk well until the batter is smooth and fully combined.
- Step 4: Let the batter rest for 10 minutes. Meanwhile, preheat your waffle iron on high heat.
- Step 5: Spray the preheated waffle iron with baking spray. Use a large portion scoop to fill the iron with batter.
- Step 6: Cook the waffles for about 5 minutes, or until they are deeply browned and crispy. Transfer the cooked waffles to a cooling rack set over a baking tray and keep warm in the oven while cooking the rest.
- Step 7: Serve the waffles warm, topped with syrup and freshly whipped cream if desired.
Tips & Variations
- For an extra ginger kick, increase the freshly grated ginger to 2 teaspoons.
- Try adding chopped crystallized ginger or nuts into the batter for added texture.
- Whole wheat flour can be substituted for half the all-purpose flour for a nuttier flavor and added fiber.
- To keep waffles crisp when storing leftovers, cool completely before refrigerating and reheat in a toaster or oven.
Storage
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them lightly in a toaster or warm them in a preheated oven at 350°F (175°C) for about 5–7 minutes to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
It’s best to cook the waffles soon after mixing the batter for optimal rise and texture. If needed, you can refrigerate the batter for up to 2 hours, but let it come to room temperature and give it a gentle stir before cooking.
Can I use a different sweetener instead of molasses?
Molasses provides a distinct deep flavor unique to gingerbread waffles. You can substitute with dark corn syrup or maple syrup, but the flavor profile will be milder and less traditional.
Print
Gingerbread Waffles Recipe
- Total Time: 35 minutes
- Yield: 8 waffles 1x
Description
Deliciously spiced gingerbread waffles combine classic holiday flavors like molasses, cinnamon, and fresh ginger into a crispy, golden waffle that’s perfect for festive breakfasts or brunches.
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
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, ground cinnamon, and ground cloves until fully incorporated. Set this mixture aside.
- Mix Wet Ingredients: In a separate large measuring cup or bowl, whisk the melted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract together until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into 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 to allow the leavening agents to activate and flavors to meld. During this time, preheat the waffle iron on high heat.
- Prepare Waffle Iron: Spray the preheated waffle iron with baking spray to prevent sticking. Use a large portion scoop to fill the iron evenly with batter.
- Cook Waffles: Cook the waffles in the preheated iron for about 5 minutes or until they are deeply browned and crispy. Remove and place cooked waffles on a cooling rack set over a baking tray. Place them in the oven to keep warm while cooking the remaining waffles.
- Serve: Serve the gingerbread waffles warm with syrup and freshly whipped cream, if desired, to enhance their rich spices and moist texture.
Notes
- For crispier waffles, ensure the waffle iron is fully preheated before cooking.
- Resting the batter helps develop flavor and improves texture.
- Freshly grated ginger adds a bright, zesty note—don’t substitute with ground ginger for this ingredient.
- Waffles can be kept warm in a low oven (about 200°F) while finishing the batch.
- Leftover waffles can be frozen and reheated in a toaster or oven for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: gingerbread waffles, holiday waffles, spiced waffles, molasses waffles, festive breakfast, brunch recipes
