I love how these waffles combine the deep, nostalgic flavor of gingerbread with the comfort of a rich chocolate sauce. I get fluffy waffles with warm spice notes, and the sauce adds a silky, decadent finish. I enjoy serving these for festive breakfasts, winter brunches, or whenever I want something that feels both cozy and indulgent.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup light molasses ½ cup butter 1 ½ teaspoons baking soda ½ cup milk 1 egg 2 cups all-purpose flour 1 ½ teaspoons ground ginger ½ teaspoon ground cinnamon ½ teaspoon salt 2 cups boiling water 1 cup white sugar 2 tablespoons cornstarch ½ cup unsweetened cocoa powder 1 teaspoon salt 2 teaspoons vanilla extract 2 tablespoons butter
Directions
I start by heating the molasses and 1/2 cup butter in a small saucepan until they’re almost boiling. I remove the mixture from the heat and let it cool slightly before stirring in the baking soda, milk, and egg.
In a large bowl, I sift together the flour, ginger, cinnamon, and salt. I make a well in the center and pour in the warm molasses mixture. I mix until the batter is smooth.
I spray my preheated waffle iron with non-stick cooking spray, pour in the batter, and cook until the waffles are golden brown. I like serving them hot so they stay crisp on the outside and tender inside.
For the chocolate sauce, I combine the boiling water, sugar, cornstarch, cocoa powder, and 1 teaspoon of salt in a saucepan. I cook over medium heat, stirring constantly, until the mixture comes to a boil. Once thickened, I remove it from the heat and stir in the vanilla and 2 tablespoons of butter until the sauce is smooth and glossy.
I pour the warm chocolate sauce generously over the waffles before serving.
I sometimes add a pinch of nutmeg or cloves for an even more aromatic gingerbread flavor. If I’m in the mood for something extra sweet, I add a dollop of whipped cream or a sprinkle of powdered sugar. I also enjoy swapping the chocolate sauce for caramel or a cream cheese drizzle when I want a different twist.
Storage/Reheating
I store leftover waffles in an airtight container in the refrigerator for up to 3 days, or I freeze them for longer storage. When reheating, I use a toaster or oven so they regain their crispness. The chocolate sauce stores well in the fridge for up to a week; I reheat it gently on the stovetop or microwave until warm and pourable.
FAQs
Can I make the waffle batter ahead of time?
I prefer making it fresh, but I can refrigerate the batter for a few hours if needed.
Can I freeze the waffles?
Yes, I freeze them in a single layer and reheat in a toaster or oven.
What type of molasses works best?
I use light molasses for the right balance of sweetness and flavor.
Can I substitute the spices?
I sometimes adjust the spices to taste or add nutmeg or cloves.
How do I keep waffles crisp?
I serve them immediately or keep them warm in a low oven to maintain crispness.
Can I make the chocolate sauce thicker?
Yes, I add a little extra cornstarch, dissolved in water, while cooking.
Can I use a Belgian waffle maker?
Yes, I use any style waffle iron; the texture may vary slightly.
Is there a substitute for butter in the batter?
I sometimes use margarine, but butter gives the best flavor.
Can I reduce the sweetness of the sauce?
I reduce the sugar slightly if I prefer a less sweet sauce.
How do I avoid lumpy chocolate sauce?
I whisk constantly while the sauce heats to keep it smooth.
Conclusion
I love how these gingerbread waffles turn an ordinary morning into something warm, nostalgic, and special. With their cozy spice flavor and rich chocolate topping, they make a festive breakfast that everyone enjoys, and they’re a recipe I come back to year after year.
