These Best Gingerbread Waffles turn holiday mornings into something seriously special: warm spices, real ginger heat, and molasses-rich sweetness all in a crisp, airy waffle. They cook fast, freeze beautifully, and — trust me — they smell like the whole season in one pan.
Brief introduction to the recipe
Gingerbread waffles give you everything you want from holiday baking without the fuss of cookie cutters or a full bake day. The batter blends ground ginger with a hit of freshly grated ginger, a touch of cloves, cinnamon, and a good splash of molasses. The result: waffles that stay light and crisp, with pockets of warm spice and a deep, caramel-like finish. Top them with vanilla whipped cream, a drizzle of syrup, or keep it simple with a pat of butter. Either way, they disappear fast.
Why you’ll love this recipe
- Fast but festive. You get all the gingerbread mood in under 30 minutes.
- Balanced sweetness. Not too sugary — molasses does the heavy lifting.
- Textural win. Crisp edges, tender centers. Perfect for syrup or whipped cream.
- Make-ahead friendly. Freeze extras and toast them for instant breakfasts.
- Family-approved. Kids love the warm spice; adults love that it’s not cloying.
The story behind these waffles
I came up with these on a cranky Tuesday in December when I wanted gingerbread but not the mess of rolling dough. Quick pantry raid: flour, molasses, a tub of cream, and some fresh ginger. I tossed everything into a bowl, let the batter rest while the kettle boiled, and ended up with the kind of breakfast that makes people talk less and eat more. That quick test batch became the weekend standard — easy, comforting, and reliably impressive. Sound familiar?
The Key Ingredients (and Why You Need Them)
Below I explain what each ingredient brings to the party — no amounts here, just the why.
All-purpose flour — Gives structure while keeping the waffle tender. You want something neutral that crisps well.
Granulated sugar + brown sugar — Granulated sugar helps with browning; brown sugar deepens the caramel and complements molasses.
Baking powder & baking soda — Lift and airiness. Together they give you a waffle that crisps on the outside but stays soft inside.
Ground ginger + freshly grated ginger — The duo gives layered ginger flavor: the ground ginger brings warmth and familiarity; the fresh ginger brings bright, sharp heat. Both matter.
Cinnamon & a pinch of cloves — These classic spices round out the profile and make these waffles unmistakably seasonal.
Molasses — This is the magic. It adds depth, color, and that classic gingerbread backbone. Don’t skip it.
Butter (melted) — Adds richness and helps the exterior brown.
Whole milk & eggs — For tender crumb and structure. Room-temperature eggs mix more smoothly and create a better rise.
Vanilla extract — Subtle sweetness and flavor boost — small but essential.
Optional: vanilla whipped cream or maple syrup — The perfect finishing touch. Whipped cream cools the spice; syrup adds nostalgia.
How to Make It
Follow these steps for consistent, crispy, perfectly spiced waffles.
- Mix dry ingredients. Whisk together your flour, both sugars, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves in a large bowl. This step makes sure your leaveners and spices distribute evenly. Pro tip: whisk for about 30 seconds to aerate.
- Mix wet ingredients. In a separate bowl whisk melted butter, room-temp milk, eggs, molasses, grated fresh ginger, and vanilla. Make sure the molasses blends completely with the wet mixture — it can cling to the mixer, so a good whisk matters.
- Combine wet + dry. Pour the wet mixture into the dry and whisk until the batter is uniform. You want it smooth but don’t overmix — a few tiny lumps are fine. Let the batter sit for 5–10 minutes; resting hydrates the flour and helps the waffles cook up more evenly.
- Preheat the waffle iron. While the batter rests, heat your waffle maker to medium-high. If you use a Belgian waffle iron, expect deeper pockets and slightly longer cook time.
- Cook the waffles. Spray the iron lightly with nonstick spray or brush with butter. Scoop batter into the center (use a ¾ cup measure for standard irons or ½ cup for deeper Belgian irons). Close and cook until steam slows and the waffle is deep golden — usually 3–5 minutes depending on your iron. For extra crispness, open the iron, flip the waffle quickly, and cook 30–60 seconds more.
- Keep warm and crisp. Transfer waffles to a wire rack placed over a sheet pan in a warm oven (200°F). This keeps them crisp, not soggy. If you stack them directly, the steam will soften the bottoms.
- Serve. Top with whipped cream, a drizzle of syrup, a dusting of powdered sugar, or a spoonful of warmed spiced apples. Fresh fruit works too.
Pro tips for perfect results
- Rest the batter. Let it sit 5–10 minutes; it hydrates the flour and improves texture. Don’t skip this.
- Use both ground & fresh ginger. The combo gives a multidimensional ginger kick.
- Melted butter, not oil. Butter gives flavor and helps caramelize the surface.
- Avoid stack-sweat. Keep waffles on a rack in a warm oven if you’re holding them. Stacking = soggy.
- Freeze extras flat. Cool completely, then freeze in single layers before bagging. Toast from frozen for 2–3 minutes.
- If the batter gets too thick: thin with a splash of milk. Too thin? Add a tablespoon of flour. Small corrections save the batch.
- FYI: Room-temperature eggs whisk better and help the batter rise more uniformly.
Variations to try
- Gingerbread waffles with molasses glaze: Warm a little molasses with butter and powdered sugar for a shiny glaze.
- Chocolate chip twist: Fold mini chips into batter for a chocolate holiday treat.
- Maple-pecan topping: Toast pecans in butter and maple syrup; spoon over waffles for crunch.
- Vegan swap: Use flax “eggs” and a nondairy milk plus coconut oil — the texture shifts but flavor stays festive.
- Gluten-free option: Substitute a 1:1 GF flour blend; add a teaspoon of xanthan gum if your blend lacks it.
Best ways to serve
- Classic: Vanilla whipped cream, butter, warm maple syrup.
- Fancy brunch: Dollop crème fraîche, scatter pomegranate arils, and drizzle with honey.
- Kid-friendly: Add a scoop of whipped cream and colorful sprinkles — instant party.
- Savory-sweet: Top with browned sausage, a drizzle of honey, and a pinch of flaky salt for breakfast-for-dinner vibes.
- Make it adult: A small spoon of bourbon or spiced rum in the whipped cream boosts holiday cheer (just a splash).
Quick tips for storage and leftovers
- Fridge: Store cooked waffles in an airtight container for up to 3 days. Re-crisp in a 350°F oven for 5–7 minutes.
- Freezer: Cool completely. Place waffles in a single layer on a baking sheet and freeze 30–60 minutes, then stack in zip-top bags (two per bag for portioning). Freeze up to 3 months. Reheat from frozen in a toaster or toaster oven.
- Reheating: Toaster = fast and crisp. Oven = better for batches. Microwaving ruins the crispness — avoid it unless you’re in a hurry.
FAQs — fast answers
Can I make the batter ahead?
Yes: store it in the fridge for up to 24 hours. Give it a quick whisk before using. Note: baking powder/soda lose some oomph over time so waffles may be slightly less airy if batter sits overnight.
Can I use dark molasses instead of regular?
Yes — darker molasses gives a stronger, more bitter profile. Start with a bit less and taste the batter.
Why are my waffles chewy, not crisp?
Either your iron is too low heat, you stacked them while hot, or the batter had too much liquid. Increase temp, use a rack, and adjust batter thickness.
Can I double this recipe for a crowd?
Absolutely. The batter rests well. Keep cooked waffles warm in a 200°F oven while you finish the batch.
Are these gluten-free friendly?
Yes, swap in a reliable 1:1 gluten-free flour and add a teaspoon of xanthan gum if your mixture needs structure.
Final thoughts wrap-up
These Gingerbread Waffles belong in your holiday rotation because they give you the cozy nostalgia of gingerbread with the convenience of a quick weekday breakfast. They balance spice, sweetness, and texture in a way that feels both festive and friendly for everyday life. Want to win at breakfast this season with minimal fuss? Make a double batch, freeze half, and thank yourself later.
Bold tip: always taste the batter (a small spoonful) before cooking to check sweetness and spice level. You can adjust ginger, molasses, or sugar quickly. IMO, a little extra freshly grated ginger wakes up the whole batter — try it.
Ready to make a stack? Preheat, mix, rest, and get ready for some serious holiday wobble (in the best way). Happy waffle-making — and may your kitchen smell like cinnamon, ginger, and a little bit of holiday magic.
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Description
A spiced, molasses-scented waffle that crisps up on the outside and stays tender inside. These waffles deliver gingerbread flavor without being cloyingly sweet — perfect for holiday mornings or a cozy weekend breakfast.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup whole milk, room temperature
- 2 large eggs, room temperature
- ¼ cup molasses
- 1 teaspoon freshly grated ginger
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until evenly combined.
- In a separate bowl or large measuring cup, beat the melted butter with the milk, eggs, molasses, grated fresh ginger, and vanilla until smooth and homogenous.
- Pour the wet mixture into the dry ingredients. Whisk just until the batter becomes uniform and free of large lumps — a few small lumps are fine.
- Let the batter rest for about 10 minutes while you heat your waffle iron to its high setting. This short rest helps the flour hydrate and improves texture.
- Lightly coat the hot waffle iron with nonstick spray or brush with melted butter. Ladle a generous scoop of batter into the center (adjust amount to suit your iron). Close and cook until the waffles turn a deep golden brown and crisp — roughly 4–6 minutes depending on your machine.
- Transfer finished waffles to a wire rack set over a sheet pan and keep warm in a low oven if cooking in batches. Avoid stacking hot waffles directly, which causes steam and softens the crust.
- Serve warm with maple syrup, whipped cream, or your favorite toppings.
Notes
- Resting the batter for a few minutes improves the waffles’ lift and texture.
- For extra crispness, pop waffles under the broiler for 30–60 seconds at the end (watch closely).
- To store: refrigerate cooled waffles in an airtight container for up to 4 days.
- To freeze: cool completely, place waffles in a single layer on a baking sheet to flash-freeze, then transfer to freezer bags for up to 3 months. Toast or reheat from frozen in a toaster or oven.
Nutrition
- Serving Size: 2waffles
- Calories: 452kcal
- Sugar: 30g
- Sodium: 565mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 99mg
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