Filled with warm spices, sweet molasses, and real ginger these gingerbread waffles are an amazing breakfast recipe for the holiday season! They aren’t too sweet, cook up light and crispy, and are easier than you’d think!
These waffles are bursting with the seasonal flavors of traditional gingerbread. The use of both powdered ginger and fresh ginger lend spiciness to this breakfast dish while molasses and cinnamon warm up every bite. A dollop of vanilla whipped cream balances the meal perfectly!
Want to enjoy your own batch of these easy gingerbread waffles come Christmas morning? Here’s what you’ll need:
- Flour
- Sugar (brown and granulated)
- Baking Soda & Powder
- Ground Cinnamon, Ginger, and Cloves
- Salt
- Fresh Ginger
- Molasses
- Milk
- Butter
- Eggs
- Vanilla
Recipe for Gingerbread Waffles
- Whisk the dry ingredients. So simple. In this recipe, the sugars are included in the dry ingredients!
- Whisk the wet ingredients. In a large measuring cup for easy pouring!
- Add the wet to the dry. Again, so simple. Use a whisk to make sure the batter is smooth.
- Let the batter rest. A necessary step for good waffles!
- Cook the waffles. In a preheated waffle iron. Mine is vintage from my maternal grandmother. I never got to meet her, but I do eat a lot of waffles because of her and I’m grateful.
- Keep the waffles warm. Place the cooked waffles on a cooling rack set over a baking tray and place in an oven set to "warm." If your oven doesn't have a warm setting, simply set it to 150 degrees or as low as possible. This will help keep the waffles crispy and toasty!
- Serve the waffles. With syrup and vanilla bean whipped cream! Absolutely divine.
Whisk the dry ingredients. Whisk the wet ingredients. Combine the wet and dry ingredients. Whisk until smooth and let the batter rest. Cook the waffles until crispy. Serve with whipped cream and syrup.
Using fresh ginger in cooking
This easy breakfast recipe calls for two types of ginger – fresh and powdered. The powdered stuff is readily available and easy to find in most grocery store baking aisles. Fresh Ginger can usually be found in the produce department.
You can either buy a chunk of the ginger root or be a cheater like me and buy the stuff that comes in a tube! I keep it in the fridge for months, so I always have fresh ginger on hand for recipes like this. Or even a stir fry!
I like these waffles for more than just their flavor, texture, and ease of the recipe! The batter makes 12 waffles which is the perfect amount, in my opinion. We can eat our fill on Sunday morning and enjoy leftovers for quick breakfasts into the middle of the week.
Can you freeze homemade waffles?
Yes! Absolutely! I love to do this with my leftover homemade waffles and this gingerbread version is no exception! Place room temperature waffles in a freezer-safe, zip-top bag and gently squeeze out the air. Pop in the freezer for up to three months! I like to do two waffles at a time in a quart sized bag for easy portion control.
Just like with the frozen waffles you buy at the grocery store, the homemade version can be popped in the toaster for a quick morning meal that’s ready in minutes!
Other great breakfast recipes:
Gingerbread Waffles
Equipment
- Waffle Maker
- Portion Scoop
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
- In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves. Set aside.
- Meanwhile, whisk together the butter, milk, eggs, molasses, fresh ginger, and vanilla extract in a large measuring cup until smooth.
- Pour the wet ingredients into the dry. Whisk well until smooth.
- Set batter aside to rest for 10 minutes. While the batter rests, preheat your waffle iron on high heat.
- Spray the preheated waffle iron with baking spray before using a large portion scoop to fill the iron with batter.
- Cook waffles for 5 minutes, or until deeply brown and crispy. Place cooked waffles on a cooling rack set over a baking tray and place in the oven to keep warm while you cook the remaining waffles.
- Serve waffles with syrup and freshly whipped cream, if desired.
Notes
- Leftover waffles can be stored in the fridge for up to four days or frozen in a freezer-safe bag for up to three months.
Melissa says
Awesome! They're fun and festive without being too over the top sweet. They also freeze and reheat well, great for a quick breakfast!
Amanda says
Yes! Could not agree more! We love to quickly reheat frozen waffles on busy mornings! Thanks again for reviewing Melissa! <3 So happy you're here!