I can’t get over how these Gingerbread Waffles turn out crisp on the outside, fluffy inside, and packed with festive spice. They might just steal the spotlight from every other Christmas breakfast on the table.

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I’m obsessed with these Gingerbread Waffles because they hit that sweet spot between bold spice and legit breakfast comfort without getting fussy. The molasses gives every bite that deep, rich gingerbread flavor I crave in December, and the ground ginger keeps things punchy instead of flat.

I love the slightly crunchy edges, the tender middle, and the way they make a holiday brunch feel instantly more fun. But honestly, I’d eat them for dinner too.

No shame. They’re festive, fragrant, and way more exciting than plain waffles.

And with syrup dripping into all those pockets? Absolutely yes for me.

Ingredients

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All purpose flour gives the waffles structure, so they’re soft but not floppy.
Dark brown sugar adds cozy sweetness and that deep, almost caramel vibe.
Ground ginger brings the warm little kick that makes gingerbread taste like gingerbread.
Cinnamon keeps things sweet, familiar, and totally breakfast-friendly.
Cloves are strong, but they add that classic holiday bakery smell.
Nutmeg makes the spice mix feel rounder, not flat or boring.
Baking powder helps the waffles puff up instead of feeling heavy.
Baking soda works with the buttermilk and molasses for lift and tenderness.
Eggs add richness and help hold everything together nicely.
Molasses gives the waffles their bold color, sticky depth, and real gingerbread mood.
Buttermilk keeps the inside tender, tangy, and not too sweet.
Melted butter adds flavor, because honestly, waffles need a little richness.
Vanilla softens the spices and makes the whole batch smell amazing.
Neutral oil helps the edges crisp up.
Plus, nobody complains about crispy waffles.
Nonstick spray or butter saves your waffle iron from a sticky little disaster.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/3 cup (70 g) packed dark brown sugar

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup (120 ml) unsulfured molasses

1 3/4 cups (420 ml) buttermilk

6 tablespoons (85 g) unsalted butter, melted and cooled

1 teaspoon vanilla extract

2 tablespoons neutral oil, for crispness (optional)

Nonstick spray or extra melted butter for the waffle iron (optional)

How to Make this

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1. Preheat your Belgian waffle iron according to manufacturer instructions and lightly grease with nonstick spray or melted butter.

2. In a large bowl whisk together 2 cups all purpose flour, 1/3 cup packed dark brown sugar, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate medium bowl whisk 2 large eggs until blended, then add 1/2 cup unsulfured molasses and whisk to combine.

4. Add 1 3/4 cups buttermilk to the egg and molasses mixture and whisk until smooth.

5. Stir in 6 tablespoons melted and cooled unsalted butter and 1 teaspoon vanilla extract; if using for extra crispness, whisk in 2 tablespoons neutral oil.

6. Make a well in the center of the dry ingredients and pour in the wet mixture; fold gently with a spatula just until combined and no large streaks of flour remain. Do not overmix.

7. Let the batter rest 5 minutes to hydrate the flour and activate the leaveners while the waffle iron finishes preheating.

8. Scoop batter onto the hot waffle iron according to its capacity, close the lid, and cook until the waffles are deep golden brown and slightly crisp on the outside, about 3 to 6 minutes depending on your iron.

9. Transfer finished waffles to a wire rack in a warm oven if making multiple batches to keep them crisp, and repeat with remaining batter. Serve warm with desired toppings.

Equipment Needed

1. Belgian waffle iron
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and spoons
7. Liquid measuring cup
8. Wire cooling rack (with baking sheet or oven set to low to keep waffles warm)

FAQ

Can I make these waffles without buttermilk? Yes. Use 1 3/4 cups milk with 2 1/2 tablespoons white vinegar or lemon juice, let sit 5 minutes to thicken, then use as buttermilk.

How do I keep the waffles crisp? Add the optional 2 tablespoons neutral oil to the batter, use a very hot preheated waffle iron, and transfer cooked waffles to a wire rack in a single layer so steam can escape.

Can I substitute molasses with something else? Unsulfured molasses gives the signature flavor. Brown sugar alone will work but flavor will be lighter. For a milder option, use half molasses and half maple syrup.

How do I store and reheat leftovers? Cool completely, then refrigerate in an airtight container up to 3 days or freeze in a zip top bag up to 2 months. Reheat frozen waffles in a toaster or oven at 375 F for 6 to 10 minutes until crisp.

Can I make the batter ahead of time? Yes. Cover and refrigerate batter up to 24 hours. Give it a gentle stir before cooking; baking powder may lose some lift so expect slightly less fluffiness.

What if I do not have a waffle iron? Cook as thick pancakes on a griddle or skillet over medium heat. Flip when bubbles form and edges set. Cook until golden on both sides.

Gingerbread Waffles Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, tender waffle or use a cup for cup gluten free blend if you need GF; expect slightly different browning.
Dark brown sugar: use light brown sugar 1:1 for similar moisture and flavor or coconut sugar 1:1 for a milder caramel note.
Unsulfured molasses: replace with pure maple syrup 1:1 for sweetness and depth but reduce buttermilk by 2 tablespoons, or use dark corn syrup 1:1 for neutral sweetness with less flavor change.
Buttermilk: make a quick substitute by adding 1 3/4 tablespoons lemon juice or white vinegar to 1 3/4 cups milk, let sit 5 minutes, or thin plain yogurt with a little water to reach the same consistency.

Pro Tips

1. Let the batter sit for the full 5 minutes, then give it one gentle fold just before cooking. That short rest lets the flour absorb liquid and the leaveners wake up, so your waffles rise more evenly and have a lighter interior.

2. For crispier edges, add the optional 2 tablespoons of neutral oil and make sure your waffle iron is very hot before you add the batter. High heat creates immediate steam release at the surface, which promotes a crisper exterior without drying out the inside.

3. Use a wire rack set over a warm oven to hold finished waffles while you cook the rest. That keeps air circulating around each waffle so they stay crisp instead of steaming and going soggy on a plate.

4. If your molasses is especially robust or slightly bitter, balance it with a tiny pinch more salt in the batter or a brushed bit of melted butter on the finished waffle. The contrast brightens flavors and keeps the warm spices from feeling one note.

Gingerbread Waffles Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. Belgian waffle iron
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and spoons
7. Liquid measuring cup
8. Wire cooling rack (with baking sheet or oven set to low to keep waffles warm)

Ingredients

2 cups (250 g) all purpose flour
1/3 cup (70 g) packed dark brown sugar
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup (120 ml) unsulfured molasses
1 3/4 cups (420 ml) buttermilk
6 tablespoons (85 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 tablespoons neutral oil, for crispness (optional)
Nonstick spray or extra melted butter for the waffle iron (optional)

Directions

Preheat your Belgian waffle iron according to manufacturer instructions and lightly grease with nonstick spray or melted butter.
In a large bowl whisk together 2 cups all purpose flour, 1/3 cup packed dark brown sugar, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a separate medium bowl whisk 2 large eggs until blended, then add 1/2 cup unsulfured molasses and whisk to combine.
Add 1 3/4 cups buttermilk to the egg and molasses mixture and whisk until smooth.
Stir in 6 tablespoons melted and cooled unsalted butter and 1 teaspoon vanilla extract; if using for extra crispness, whisk in 2 tablespoons neutral oil.
Make a well in the center of the dry ingredients and pour in the wet mixture; fold gently with a spatula just until combined and no large streaks of flour remain. Do not overmix.
Let the batter rest 5 minutes to hydrate the flour and activate the leaveners while the waffle iron finishes preheating.
Scoop batter onto the hot waffle iron according to its capacity, close the lid, and cook until the waffles are deep golden brown and slightly crisp on the outside, about 3 to 6 minutes depending on your iron.
Transfer finished waffles to a wire rack in a warm oven if making multiple batches to keep them crisp, and repeat with remaining batter. Serve warm with desired toppings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.