Gingerbread Waffles

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Gingerbread waffles are a delightful breakfast to wake up to during the holidays. Flavored with molasses, ginger, cinnamon and cloves, this seasonal breakfast will warm you up from the inside out.

One of the things I look forward to every Christmas is making a special breakfast to enjoy after unwrapping presents. We’ve done chocolate cinnamon rolls, strata, sticky buns, and loaded breakfast tacos.

When we spend Christmas at our own house, I like to pull out the double waffle iron and make a batch of fluffy waffles. Gingerbread waffles are just the thing for a holiday breakfast!

These waffles are filled with all of the classic gingerbread flavors: ginger, cinnamon, cloves, nutmeg, and molasses. They’re a whole heck of a lot easier than rolling out cookies, though!

Make them even more special with a dollop of cinnamon whipped cream. It’s a flavorful and festive way to celebrate the season.

Ingredients for gingerbread waffles

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Spices: Cinnamon, ginger, nutmeg, cloves
• Milk
• Unsalted butter
• Molasses
• Eggs

Use regular (mild) or “robust” molasses depending on how deep of a flavor you’d like. Do not use blackstrap molasses; it is quite bitter and not really good for recipes like this.

Make sure your spices are fresh and aromatic, or you won’t get that classic gingerbread flavor.

How to make this recipe

Waffles are incredibly easy to make and the batter mixes up just like pancake batter (in fact, you can usually just swap them!).

Using a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices until evenly mixed.

In another bowl, whisk the eggs, then whisk in the milk, molasses, and brown sugar until blended.

Whisk the wet and dry ingredients together. There shouldn’t be any large dry pockets, but lumps are OK and preferred for waffle batter.

Let the batter rest for about 30 minutes. This gives the flour a chance to absorb some of the liquid so you can have a more tender waffle.

When you’re ready to make the waffles, preheat your waffle maker. If needed, coat the plates lightly with nonstick spray.

Pour the melted butter into the batter and whisk to mix in. Cook the waffles in batches according to your waffle maker’s instructions. You can serve them as they come off, or keep warm on a baking sheet in a low oven until the entire batch is done.

If you’d like to make the cinnamon whipped cream, beat the heavy cream in a metal bowl until frothy and starting to thicken. Sprinkle in the powdered sugar and cinnamon, and beat until stiff peaks form. You can also do this in advance and store in the fridge; just make sure to use it within a few days or the whipped cream can split.

storage tips

In case you have leftovers, waffles are great for freezing. Simply let them cool, then lay them in a single layer on a cookie sheet and freeze until solid.

Once frozen, transfer them to a freezer bag for storage. Now you have your own toaster waffles! (It’s similar to knowing how to freeze pancakes, isn’t it?)

You can also just store them in the refrigerator, in an airtight container or wrapped in foil.

more waffle recipes

Looking for other seasonal waffle recipes? I always love making sweet potato waffles. And while they’re technically not a seasonal recipe, my kids are always asking for chocolate chip waffles.

All of the best holiday flavors come together in Cranberry Cornmeal Waffles. You’ll love the tart cranberries on these!

If you’re a fan of eggnog, then you have to try it in your waffles. Eggnog Waffles are a great way to use up any extra eggnog in your fridge.

Make this gingerbread waffles for a festive Christmas morning!