Gingerbread Waffles Recipe

A plate of stacked gingerbread waffles topped with a scoop of butter, drizzled with syrup, and dusted with powdered sugar.

5 from 2 votes

These Gingerbread Waffles taste like Christmas morning! The warm spices and molasses make them the ultimate holiday breakfast. Serve with whipped cream, syrup, or a dusting of powdered sugar.

Prep Time15

Cook Time5

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: square waffles

Calories: 338kcal

Author: Andrea

Ingredients

3 tbsp. butter
1 1/4 c. whole milk or buttermilk
1/2 c. brown sugar packed
1/3 c. molasses
1 egg
1 1/2 c. all-purpose flour
2 tablespoon cornstarch
2 tsp. baking powder
2 1/2 tsp. ground ginger
3/4 teaspoon ground cinnamon
1/2 tsp. coarse kosher sea salt
1/4 tsp. ground nutmeg
1/8 tsp. allspice

Instructions

In a large microwave-safe bowl, add the butter and milk. Heat on HIGH for 1 minute, then whisk until the butter melts. Add the molasses, brown sugar, and egg, then whisk until combined.
In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, salt, nutmeg, and allspice.
Gradually incorporate the dry ingredients into the wet ingredients. Mix until just combined. Allow the batter to rest while preheating the waffle maker.
Cook the waffles according to your waffle maker's instructions. They should be crisp and cooked through.
Remove the waffles and serve with your desired toppings.

Notes

STORE leftover waffles in an airtight container or bag in the refrigerator for a few days. To prevent them from becoming soggy, let them cool completely before storing. For longer storage, FREEZE the waffles in a single layer on a parchment-lined baking sheet until firm, then transfer them to a freezer-safe bag. They will keep well for up to 1 month.

To REHEAT, place waffles on a wire cooling rack over a cookie sheet and bake at 350°F (175°C) for 7-8 minutes. You can also use a toaster for a quick, crispy texture or a microwave for a softer result.

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