These gingerbread waffles tease you with they wonderfully warm spice smell as they cook and are just as tasty when you, thankfully, get to eat them soon after. An easy and delicious breakfast!
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I seem to have a bit of a habit of sharing gingerbread-inspired recipes at kind of the wrong time. A couple years ago I made gingerbread scones when most people are packing up their ginger and molasses. I did a bit better with my gingerbread madeleines, which were also so good.
But hey, personally I think they are flavors that are pretty great any time and particularly comforting through the winter.
These gingerbread waffles have been a work in progress for a while, and thankfully I think I’ve found a combination we were really happy at a better time. So you get to enjoy them all season, too!
A delicious seasonal waffle
These are inspired by a local coffee shop that does the most amazingly good Liege-style waffles. These are not the so-called Belgian waffles you might be used to, but wonderfully rich ones studded with pearl sugar that caramelizes over the outside.
Over the years, they’ve had some special waffles at the weekend and over the festive season the last couple years, they’ve had gingerbread waffles. They seem to use the same base but with all the wonderful ginger and molasses flavors you’d imagine in there too. They were so tasty (even if probably not the healthiest).
When I first tried making some of my own, I tried to make them as a yeasted waffle. However I just couldn’t quite get the gingerbread flavors to come through as much as I would like. Plus, I wasn’t sure making them yeast-based really added that much, without going right down the Liege-style route.
So, I went for the much quicker baking powder approach, as well as adding more ginger and molasses, and we loved the result.
Steps to make gingerbread waffles
The recipe I ended up creating also turns out to be very easy to make.
- Mix together the flour, baking powder and spices.
- Separately, whisk together the egg, milk, molasses, sugar and vanilla.
- Mix the wet and dry ingredients together until blended.
- Pour some mixture into a pre-heated waffles iron and cook in line with the manufacturer’s instructions.
These waffles are sweet but not as sweet as some waffles, but that gives you an excuse to dust on a bit of sugar, or add some syrup.
Can you make these waffles ahead?
Yes you can! You can easily make a larger batch of these waffles then let them cool before either refrigerating to heat up the next day, or freeze until needed. If you want to freeze them, just put them in a freezer bag once they are cool before putting in the freezer. Then, let them defrost overnight in the fridge before you want to use them.
In both cases, just warm them up on a pre-heated waffle iron for around a minute to warm them through. You can just fit them in to the indents from cooking them originally.
These gingerbread waffles have such a delicious warm spice flavor, are gently sweet and also so easy to make. They’re perfect whether you need a quick midweek breakfast or something different while entertaining. Just be sure to try them soon!
Try these other tasty breakfast ideas perfect for this time of year:
These gingerbread waffles are easy to make and with a wonderful warm spice flavor.
Services: 3 (med-small)
- 1 cup all purpose flour 140g plain flour, or use ½ cup AP and ½ cup whole wheat pastry flour, as I often do
- ½ tablespoon baking powder
- ½ tablespoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ½ cup milk 120ml
- 3 tablespoon melted butter 40g (unsalted)
- ½ teaspoon vanilla extract
- 1 egg
- 2 tablespoon brown sugar
- 2 tablespoon molasses
Set your waffle iron to warm up while you mix up the batter.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice and salt.
In a separate bowl or jug, whisk together the milk, butter, vanilla, egg, brown sugar and molasses. Make sure the molasses is well-mixed as it can stick to the bottom.
Add the wet ingredients to the flour mixture and stir well to combine.
Pour a generous ½cup (120ml) of batter into the middle of the pre-heated waffle iron and cook according to the manufacturer’s instructions (around 4 minutes). Repeat with remaining batter. Serve immediately, or allow to cool before freezing, if making ahead.
If you want to make these ahead, you are best to cook them all fresh then reheat rather than try to save the batter. Allow the waffles to cool before storing in a freezer bag and then either keep overnight at room temp/in fridge, or freeze until needed. If freezing, allow them to defrost overnight in the fridge. Reheat but put them in a pre-heated waffle iron for around a minute.
calories: 372.95calories | Carbohydrates: 53.29g | protein: 7.6g | Fat: 14.53g | Saturated Fat: 8.48g | Cholesterol: 88.73mg | Sodium: 243.83mg | Potassium: 515.7mg | fiber: 1.3g | Sugar: 20.06g | Vitamin A: 494.94UI | Calcium: 184.39mg | Iron: 2.98mg
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Like gingerbread? Try these other ideas!
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