Gingerbread Waffles Breakfast Recipe

Why You’ll Love This Recipe

I love these Gingerbread Waffles because they capture the essence of Christmas morning—sweet, aromatic, and full of warmth. They’re quick to prepare, easy to make, and fill the kitchen with that irresistible holiday scent of molasses and spice. Whether I’m serving them for a cozy breakfast at home or a festive brunch, they always bring cheer to the table. A sprinkle of powdered sugar or a drizzle of syrup makes them extra special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg yolk
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted
Non-stick cooking spray
Optional: confectioner’s sugar for dusting

Directions

1. I preheat my waffle iron and spray it lightly with non-stick cooking spray.

2. In a large mixing bowl, I combine the flour, baking powder, ground ginger, cinnamon, baking soda, salt, and cloves.

3. In a separate bowl, I whisk the brown sugar and egg yolk together until the mixture is light and fluffy.

4. I stir in the buttermilk, molasses, and melted butter until smooth.

5. I pour the wet mixture into the dry ingredients and stir gently until just combined—being careful not to overmix so the waffles stay tender.

6. I quickly spoon or pour the batter onto the preheated waffle iron, spreading it evenly.

7. I cook until the waffles are golden brown and crisp on both sides.

8. I remove them carefully and serve warm, dusted with powdered sugar if desired.

Servings and Timing

This recipe makes about 4 waffles.

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• I like adding a dash of nutmeg or allspice for extra depth.

• For a decadent touch, I top the waffles with whipped cream and caramel drizzle.

• When I want something fruitier, I serve them with sautéed apples or pear compote.

• I sometimes mix chopped pecans or walnuts into the batter for added crunch.

• For a lighter option, I replace the butter with coconut oil and use almond milk with lemon juice instead of buttermilk.

Storage/Reheating

I store leftover waffles in an airtight container or zip-top bag in the refrigerator for up to 3 days. To reheat, I pop them into a toaster or air fryer until warm and crisp. They also freeze beautifully—I stack them with parchment between each layer and freeze for up to 2 months. To serve, I reheat straight from frozen in the toaster.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, I replace half the flour with whole wheat for a heartier texture.

What can I use instead of buttermilk?

I make my own by mixing 3/4 cup milk with 2 teaspoons lemon juice or vinegar and letting it sit for 5 minutes.

Can I make the batter ahead of time?

Yes, I mix the dry and wet ingredients separately and combine them right before cooking.

How do I keep waffles crispy?

I place cooked waffles on a wire rack in a warm oven (200°F/93°C) to keep them crisp while making the rest.

Can I make these without a waffle iron?

Yes, I use the same batter to make gingerbread pancakes on a griddle or skillet.

Can I make them dairy-free?

Yes, I use plant-based milk and vegan butter with great results.

Can I double this recipe?

Absolutely—this recipe doubles easily for a larger family breakfast or brunch.

What toppings go best with these waffles?

I love serving them with powdered sugar, maple syrup, whipped cream, or vanilla ice cream for a dessert-style treat.

Can I reduce the molasses for a milder flavor?

Yes, I use 2 tablespoons instead of 1/4 cup for a lighter gingerbread taste.

What’s the secret to fluffy waffles?

I avoid overmixing and make sure the waffle iron is fully preheated before adding the batter.

Conclusion

These Gingerbread Waffles are my favorite way to bring holiday cheer to the breakfast table. They’re spiced just right, tender on the inside, and crisp on the outside. I love how they fill the house with the smell of Christmas morning—and whether I dust them with sugar or drizzle with syrup, they always make the day feel a little more magical.