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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!

A stack of gingerbread waffles are set on an overturned antique pie plate on a piece of parchment paper. They are topped with fresh whipped cream. There is a fork next to the waffles and a white pitcher and clear glasses in the background.

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 recipe while molasses and cinnamon warm up every bite. A dollop of vanilla whipped cream balances the meal perfectly!

An overhead shot of a stack of gingerbread waffles are set on an overturned antique pie plate on a piece of parchment paper. They are topped with fresh whipped cream. There is a fork next to the waffles and a white pitcher and clear glasses in the background.

Want to enjoy your own batch of these easy gingerbread waffles come Christmas morning? Here’s what you’ll need:

Ingredients for this recipe

All the ingredients for gingerbread waffles are laid out on a gray backdrop in various bowl and measuring cups.

Recipe for Gingerbread Waffles

This is just a brief overview, find detailed instructions in the recipe card below!

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.

A big pour of syrup washes over a stack of gingerbread waffles. The waffles are stacked on an overturned antique pie plate.

Freezing Leftovers

Place room temperature waffles in a freezer-safe, zip-top bag and gently squeeze out the air. Label with the contents and date. 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.

A freezer-safe zip-top bag is filled with two leftover homemade waffles and is labeled before being placed in freezer.

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

A fork spears three pieces of a gingerbread waffles on a brown plate.

Print Recipe

5 from 5 votes

Gingerbread Waffles

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!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Gingerbread, Waffles

Servings: servings

Calories: 452kcal

Author: Amanda Gajdosik

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.

Nutrition

A two image collage. The top image shows a stack of gingerbread waffles from the front. The bottom image shows the top of the stack, with a dollop of whipped cream.

Comments

5 from 5 votes (2 ratings without comment)