With molasses, brown sugar, and cozy spices, these undeniably gingerbread waffles are a festive treat as a holiday breakfast or brunch option. Quick to whip up with a fluffy texture, this is a great make-ahead and freezer-friendly recipe as leftover waffles reheat beautifully.
'Tis the season to transform all of our favorites into gingerbread!
After turning a cookie press favorite into gingerbread spritz cookies and sneaking molasses and warm spices into gingerbread biscotti, it was only time until breakfast got its turn.
Hello, gingerbread waffles. With how tasty my house-favorite whole wheat buttermilk waffles are, a few tweaks lands you squarely in the holiday spirit with molasses, brown sugar (just a little - this aren't sweet dessert waffles), and a blend of cozy baking spices led by cinnamon and ground ginger.
Best of all these festive waffles feature the same quick prep and excellent reheatability as their predecessor for quick and easy holiday breakfasts the whole season through.
Note: This recipe was updated in December 2025 from its original publish date in December 2014. I wanted to bump up the molasses and cozy gingerbread flavor and needed to tweak some of the other ingredients to make that happen. I also just mix the eggs in without separating - the flavor boost from extra molasses makes achieving a super crisp gingerbread waffle a little too tricky and I didn't find the extra work of separating the eggs to be worth it.
Gingerbread Waffle Ingredients
- Flour: All-purpose flour is perfectly fine, but in the past I've used white whole wheat flour to good results. If possible I recommend weighing your flour to ensure too much doesn't sneak into the recipe, which can lead to denser, drier waffles.
- Buttermilk: If you don't have proper buttermilk, you can make your own homemade version from regular milk (see tips below) or use powdered buttermilk and water (my preferred shortcut), prepared with the ratio on the jar.
- Oil: This has a slight edge on melted butter in terms of waffle crispness: use your favorite mildly flavored cooking oil, like vegetable, canola, or light olive oil. That said, you can substitute melted unsalted butter.
- Molasses: Critical for a gingerbread recipe. Go for unsulphured molasses, which is the kind you'll typically find in the grocery store - I buy Grandma's brand original. Note I have not tested these waffles with blackstrap molasses, which is less sweet and has a more pungent flavor.
- Brown Sugar: Either light or dark brown sugar is fine.
- Baking Powder: One tablespoon provides plenty of lift to this wet batter. My recommendation is to find one that's aluminum-free, as some people can pick up on a slightly metallic tinge in recipes that use a higher amount of "standard" baking powder. I often go for the Argo brand or Rumford.
- Spices: Warm and cozy, mainly comprised of cinnamon and ground ginger with allspice, cloves, and nutmeg rounding out the blend. If you have a prepared gingerbread spice mix you like, feel free to sub it in.
Step-by-Step Instructions
Mix the dry ingredients.
Whisk the flour, brown sugar, baking powder, salt, and dry spices until evenly combined. Ideally use a bigger bowl than I did here as the whole batter comes together in it!
Mix the wet ingredients.
Whisk the eggs in a medium mixing bowl, then whisk in the buttermilk, oil, molasses, and vanilla extract. You can do this by hand - an electric mixer isn't needed.
Pour wet into dry.
Pour the wet ingredients into the bowl with the dry ingredients and whisk/stir until combined and no dry flour streaks remain. It will be a little lumpy - that's fine.
Cook on your waffle iron.
Let the batter sit while you heat your waffle iron. Prepare your waffle iron as directed, then add batter and cook to your desired doneness.
Recipe Tips and Tricks
- A note on the spices: I'm usually a big ground white pepper fan in gingerbread/spice recipes (my beloved pfeffernüsse), but didn't want to go too crazy given this is breakfast and all so I left it out.
- Crunchy option: Add chopped toasted pecans to your waffle batter.
- DIY buttermilk: If you don't have a carton of real deal buttermilk or powdered buttermilk (my first two preferred options), add a smidge more than five teaspoons of white vinegar or lemon juice to a liquid measuring cup and pour in milk up to the 1 ¾ cup line. Let it sit for 5-10 minutes to thicken up before adding to the recipe.
- Waffle iron prep: Even with a non-stick waffle iron, I like to give the top and bottom grids a quick shot of cooking spray to prevent any sticking in the deep crevices. Each waffle iron has its quirks, so prep yours as you normally would.
Frequently Asked Questions
I think they're as crisp as they can be right off the waffle iron, given the extra liquid (molasses) in the batter. I've found that cooking gingerbread waffles a little longer than I would my house standard whole wheat buttermilk waffles goes a long way, as does transferring them to a wire rack to cool. But the good news is that leftover waffles reheated in a toaster oven become perfectly crisp.
Yes, they freeze great! Once cooled, wrap well in aluminum foil and then place in a sealable freezer bag (plastic or silicone) with all excess air pressed out. They don't need to be thawed before reheating. I recommend a toaster oven on a lower toast temperature, until heated thoroughly.
You can never go wrong with a maple syrup drizzle! If you're looking to up the game (it is the holidays, after all), you and yours may like topping them with dollop of whipped cream or whipped butter, a dusting of powdered sugar, or toasted or candied pecans.
I don't recommend preparing this gingerbread waffle batter ahead of time and letting it sit in the fridge. It can lead to a less-than-desirable texture once cooked, especially if using aluminum-free baking powder as it starts reacting right as it mixes with liquid and will lose "rise" as time goes by.
More Holiday Breakfast Recipes
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Gingerbread Waffles
Ingredients
- 2 ¼ cups all-purpose flour
- 2 Tablespoons packed brown sugar
- 1 Tablespoon baking powder (aluminum-free recommended)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon fine salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 ¾ cups buttermilk
- ½ cup neutral-flavored cooking oil
- ¼ cup molasses (not blackstrap)
- 1 ½ teaspoons vanilla extract
Instructions
- **If using a buttermilk substitute with white vinegar or lemon juice, prepare this first and let it sit for at least 5-10 minutes while you get everything else ready.
- Add flour, brown sugar, baking powder, cinnamon, ginger, salt, allspice, cloves and nutmeg to a large mixing bowl and whisk until everything is combined.
- In a separate medium bowl beat the eggs, then add the buttermilk, oil, molasses, and vanilla extract. Whisk very well until smooth and combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until combined and no dry flour streaks remain. Take care not to overmix as this can lead to a tougher texture - use big sweeping stirs up from the bottom and sides of the bowl to incorporate everything efficiently.
- Let the batter sit while you prepare and heat your waffle iron. Add batter to the grids and cook to your desired doneness. Immediately transfer waffles to a wire cooling rack once cooked while you carry on cooking more batches. Serve with maple syrup and toasted/candied pecans for a treat.
Notes
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Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition Disclaimer
Annie @Maebells says
Yes please!!! I skipped breakfast so I am currently hungry enough to eat my keyboard and these waffles are killing me!!!
Ashley says
haha I can just imagine you laughing at work - totally something I would do! I've recently gotten into podcasts as well. Love em!
And I love these waffles! I am on suchhh a gingerbread kick this season. These sound perfect!
Alyssa says
Thanks!! And hahaha I always try to stifle it but I can't help it! Anything to break up the monotony of the work day...awkward laughter and all. 🙂
Christine @ Cooking with Cakes says
gingerbread waffles are such a creative way to use this seasonal flavor, loves it! seriously craving a nice fat stack of these 🙂
Alyssa says
Thanks girl! I'm a sucker for anything festive -- waffles were no exception!
Kristi @ Inspiration Kitchen says
Alyssa, do you know I have *never* listened to a podcast? And, now you have me wanting to right now to see what I've been missing. In the meantime, would you mind making me some of these delightful waffles? I have a podcast to listen to!
Alyssa says
Sure thing, Kristi! Go go go and listen! I'm a recent convert but podcasts seriously break up the monotony of my work day. Plus I learn things and feel even more productive! 🙂
Carrie says
wonderful recipe. crispy on the outside and fluffy and tender on the inside.
Alyssa says
I'm so glad you like it, Carrie!
Terri says
What a different spin to waffles! They sound super delicious-- and a scoop of vanilla ice cream, and voila! 🙂
Alyssa says
Thanks Terri! Vanilla ice cream is a fabulous suggestion - I'm going to have to try that soon! 🙂
Nora @ Savory Nothings says
OK, am I the only one not listening to podcasts? I only ever listened to the super-clever ones from Harvard etc. when prepping for an exam, haha! Your waffles look amazing - you know I'm obsessed with gingerbread anything 😀
Alyssa says
Haha I'm a recent podcast listener but I can't stop! They really help move along the work day as I sit at a desk all day long. And thanks! 🙂
Jessica @ Jessica in the Kitchen says
These look so yummy!! Crisp and delicious and seasonal. I used to listen to podcasts so often and haven't in ages...I definitely should again! Thanks!
Alyssa says
Thanks Jessica!! 🙂
marcie says
I normally try to skip as many steps as I can too, but waffles really are so much better when the egg whites are whipped. Can't skip that step! I love gingerbread, and this would be the most delicious holiday breakfast! 🙂
Alyssa says
It's been my favorite trick since I've learned it, Marcie! Thanks! 🙂
Helen @ Scrummy Lane says
I've been addicted to gingerbread muffins this week, but now here's an idea ... gingerbread waffles! Love them!
Oh, and thanks for the podcast 'tips'. I love listening to podcasts too. I know Joy the Baker (love her) but hadn't heard of the other one. Do you know Jess Lively? That's another good one! 😉
Alyssa says
Thanks Helen! And those muffins sound delicious. 🙂 I haven't heard of Jess Lively - THANK YOU for the suggestion! I'm still new to the podcast game so I feel as if I've barely discovered what's out there. I'll check her out!
Bianca @ Confessions of a Chocoholic says
I've heard so many amazing things about Serial. You did such a great job with these waffles - they do loom perfectly crisp AND fluffy!
Alyssa says
Thanks Bianca! And gahh Serial is addicting. I didn't think it would be that way going into it but they really suck you in to all the nuances of the case.
Natalie @ Tastes Lovely says
I love podcasts too! I listen to them CONSTANTLY at work. Otherwise I would be so super bored. And I've been listening to Serial all week too! What is up with Jay?! Ah, so many questions!
These waffles sound delicious!
Alyssa says
Thanks!! And girl I have no clue!! So. many. questions. I forgot my headphones at home one day last week and realized on the drive in to work. I was CRUSHED!! And seriously contemplated going out and buying another pair haha
Alessandra // the foodie teen says
I am SO addicted to podcasts! These sound absolutely fantastic! I adore those flavours together, and your photography is just amazing!
Alyssa says
Thanks so much Alessandra! And I don't know why I was late to the podcast train. I can't stop listening! 🙂
Chris @ Shared Appetite says
Podcasts are the bomb! Love them! I listen to The Nerdist, Food is the New Rock, and the Alton Brown one... with some others sprinkled in here and there. And these waffles sound amazing! Pinning!
Alyssa says
Thanks Chris! And you are awesome - THANK YOU for more podcast suggestions! I get a little nervous thinking about running out of the ones I'm listening to! Now my ears can rest assured. 🙂