A recipe for Gingerbread Waffles! These festive waffles are filled with molasses and warming spices for a delicious addition to your holiday breakfast.
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With minimal prep work, these Gingerbread Waffles are such a fun and easy seasonal breakfast option during the holidays. They come together in less than 30 minutes! A flour mixture with brown sugar, cinnamon, ground ginger, allspice, and cloves is blended with molasses, eggs, buttermilk, and butter until just combined. Spoonfuls of the batter are heated in a waffle iron until golden and fragrant, then served warm with desired toppings.
The waffles can be kept light or fully indulgent. They are perfect simply with butter and maple syrup with maybe a sprinkling of powdered sugar or serve with whipped cream/ice cream and a drizzle of chocolate syrup for more richness. You can also add a few toasted walnut pieces.
My daughter actually came up with the idea of sprinkling a few Schuddebuikjes over the top. Schuddebuikjes (literally translates to “shaking bellies” in Dutch) are mini pieces of Speculaas (Dutch Spiced Cookies). I paired them with a few cacao nibs for contrast. For an even more festive look, cover with some Christmas or holiday sprinkles.
A few tips
If the batter is too thick, whisk in a splash or two more of buttermilk. If too thin, add a little more flour (be careful not to add too much or the waffles will lose their tender and light texture).
Want to serve the waffles warm all at once? Preheat an oven to 250˚F (120˚C) and arrange the cooked waffles in a single layer on a baking sheet. Keep in the warm oven until all the batter is prepared.
Leftover Gingerbread Waffles can be frozen in a single layer until solid, then transferred to a freezer-safe bag. Bake straight from the freezer on a parchment-lined baking sheet and in a 350˚F (180˚C) oven until heated through, about 10 minutes.
The amount of waffles created will depend on the type of waffle iron. My parents gave me a mini waffle maker a couple of years ago and the kids enjoy the smaller size. This recipe makes about 15 miniature waffles, but closer to 6-8 standard sized.
You can also use a traditional waffle iron and cut the waffles out into the shape of gingerbread men like my friend Lauren did with her Gingerbread Waffles.
Looking for more Gingerbread recipes?
- Gingerbread Cinnamon Rolls
- These Gingerbread Cupcakes with Eggnog Buttercream
- Gingerbread Cookie Cups
Gingerbread Waffles Recipe
Adapted from Forkful of Awesome
- 2 cups (240 grams) all-purpose flour
- 1/4 cup (40 grams) light brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1 1/2 cups (350 milliliters) buttermilk
- 1/4 cup (60 milliliters) molasses
- 2 large eggs
- 6 tablespoons (85 grams) unsalted butter melted and slightly cooled, plus more for greasing the waffle iron
- 1 teaspoon vanilla extract
- Powdered sugar
- Maple Syrup
- Preheat a waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, allspice, salt, baking soda, and cloves.
- In a medium bowl, beat together the buttermilk, molasses, eggs, butter, and vanilla.
- Add the buttermilk mixture to the dry ingredients and whisk by hand or use a hand mixer to combine just until no lumps remain.
- Grease the heated iron with butter. Pour in a ladleful of the prepared batter (2 tablespoons for mini waffle iron and about 1/4 cup/60 ml for a standard size). Heat until the waffle is cooked through and starting to turn golden. Transfer to a plate and repeat with remaining batter.
- Serve immediately topped with butter, maple syrup, and a sprinkling of powdered sugar if desired.