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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 (because with kids, you know you’re opening gifts at 6 a.m. …).
We’ve done cinnamon rolls, strata, pancakes, and loaded breakfast tacos.
Last Christmas I received a double waffle iron, so it’s only fitting that this year we make waffles for breakfast, right? I’ve been obsessed with coming up with waffle recipes ever since (like classic blueberry waffles or these buttermilk waffles) and these Gingerbread Waffles are a perfect seasonal breakfast.
gingerbread waffle recipe
I know most people think of gingerbread as a dessert-only option, but I don’t think it needs to be limited to that. After all, the predominant flavors of gingerbread are just molasses and ginger, along with a few other nose-tingling spices like cinnamon and cloves.
In the cold air of winter, we need all the warming we can get, and gingerbread (via gingerbread waffles or any other medium) helps us feel cozy from the inside out.
If you want to save time in the morning, you can mix up the gingerbread waffle batter the night before and let it rest in the fridge.
Letting pancake and waffle batter rest only helps it get better, because the gluten gets more fully developed, letting air get “trapped” in the batter. This means you’ll get a lighter, crispier waffle — the ultimate waffle goal, right?
Gingerbread waffle batter does well enough if you let it sit the 30 minutes prescribed in the recipe, but if you can spare the fridge space, I highly recommend the overnight rest.
Waffles are great for freezing as well, in case you have leftovers. 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?)
Pair these gingerbread waffles with extra molasses, or try sorghum syrup for a special treat, and don’t forget plenty of whipped cream on top.
Every breakfast needs whipped cream, right?
more waffle recipes
If you loved this gingerbread waffle recipe, I’ve got a host of other waffle recipes for you as well.
Orange Spice Waffles pack a punch with orange zest and warm spices. They’re great for a winter brunch!
Want an indulgent weekend brunch recipe? Try Chocolate Waffles with Whiskey Butter Sauce. Who said chocolate had to be relegated to dessert?
Peanut Butter and Jelly Waffles are a marriage of your favorite childhood sandwich with your favorite breakfast food. Nothing could be more comforting.
All of the best fall 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.
Whip up Orange Yogurt Waffle for a brunch with friends. The orange marmalade and yogurt in the batter add sweetness and tang to these delicious waffles.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 eggs
- 1/4 cup brown sugar
- 1 1/2 cups milk
- 1/2 cup molasses
- 4 tablespoons butter, melted and cooled
- Whipped cream
- Sift together dry ingredients in a large bowl.
- In another bowl, beat eggs, then mix in brown sugar, milk, and molasses. Pour mixture into dry ingredients and stir well to combine, but make sure to leave lumps in the batter. Let sit for at least 30 minutes.
- When ready to cook, stir in melted butter.
- Cook waffles according to waffle iron’s instructions.
- Top with whipped cream and/or molasses, if desired.