I perfected a Gingerbread Breakfast by combining real ginger and rich molasses with a surprising pantry staple that creates light, crispy waffles without excessive sweetness.
I never thought waffles could taste like holiday cookies until I made these gingerbread waffles. Packed with warm ground ginger and a kiss of molasses, they wake up every bite without being too sweet.
I mess up measurements all the time and honestly some batches come out lighter, some come out crispier, but thats half the fun and makes each breakfast feel a little different. If you like Gingerbread Breakfast classics or you need a Christmas Waffle Recipe that actually feels exciting, these are for you.
They’re simple, a little messy, and somehow turn a normal morning into something worth getting out of bed for.
Ingredients
- All-purpose flour: Main carb source, gives structure and chew, not much fiber or vitamins
- Brown sugar: Adds caramel sweetness and moisture, mostly simple carbs with little nutrients
- Molasses: Deep bittersweet sugar flavor, offers iron and minerals, more nutritious than sugar
- Buttermilk: Tart liquid that tenderizes, reacts with baking soda, gives tang and protein
- Eggs: Bind ingredients, add protein and fat, help waffles rise and brown
- Unsalted butter: Adds richness, crisp edges and flavor, gives fat for tender texture
- Ground ginger: Warm spice gives heat and aroma, small antioxidants, try fresh grated sometimes
Ingredient Quantities
- 2 cups (240 g) all purpose flour
- 1/3 cup (70 g) packed dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (160 g) unsulphured molasses
- 1 1/2 cups (360 ml) buttermilk
- 2 large eggs
- 6 tablespoons (85 g) unsalted butter, melted or 1/3 cup neutral oil
- 1 teaspoon vanilla extract
- Optional: powdered sugar and maple syrup for serving
- Optional: 1 teaspoon freshly grated ginger for a brighter ginger hit
How to Make this
1. Preheat your waffle iron so it’s nice and hot and preheat the oven to 200 F to keep finished waffles warm.
2. In a large bowl whisk together 2 cups all purpose flour, 1/3 cup packed dark brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
3. In another bowl whisk 1/2 cup unsulphured molasses, 1 1/2 cups buttermilk, 2 large eggs, 6 tablespoons melted unsalted butter or 1/3 cup neutral oil, 1 teaspoon vanilla extract and if you want a brighter ginger hit add the optional 1 teaspoon freshly grated ginger. If your melted butter is very hot let it cool a bit so it doesn’t cook the eggs.
4. Pour the wet ingredients into the dry and stir until just combined, don’t overmix — small lumps are fine; overworking makes tough waffles.
5. Let the batter rest about 5 minutes so the flour hydrates and the leaveners get going; if it seems very thick add a splash more buttermilk, a tablespoon at a time.
6. Brush or spray the waffle iron with oil or melted butter and ladle in the batter (about 1/2 to 3/4 cup depending on your iron), don’t overfill or it’ll run out the sides.
7. Cook until the waffle is golden and crisp and the steam slows way down, usually 4 to 6 minutes depending on your iron; resist opening too early or you’ll tear them.
8. Transfer each waffle to a wire rack set in the warm oven so they stay crisp, avoid stacking waffles right on top of each other or they’ll get soggy.
9. Serve immediately with a dusting of powdered sugar and good maple syrup, or extra butter, whipped cream or a little extra molasses if you like it richer.
Equipment Needed
1. Waffle iron, preheated and ready.
2. Oven set to 200 F to keep finished waffles warm.
3. Large mixing bowl for the dry ingredients.
4. Medium bowl for the wet ingredients.
5. Whisk (or fork) to blend stuff, dont overdo it.
6. Measuring cups and spoons, include a 1/2 and 1/3 cup.
7. Ladle or a 1/2 to 3/4 cup measure to portion batter.
8. Pastry brush or nonstick spray plus a heatproof spatula to lift waffles.
9. Wire cooling rack and a rimmed baking sheet to keep waffles crisp in the oven.
10. Microplane or small grater if you use the optional fresh ginger.
FAQ
Homemade Gingerbread Waffles Recipe Substitutions and Variations
- All-purpose flour: try whole wheat pastry flour 1:1 for a nuttier, slightly denser waffle, or use a certified 1:1 gluten-free all-purpose blend (with xanthan gum) for gluten-free waffles – they might be a bit more crumbly though.
- Buttermilk: make a quick sub by stirring 1 tablespoon lemon juice or white vinegar into milk and letting it sit 5 minutes to yield 1 1/2 cups, or thin plain yogurt with milk (equal parts) for the same tang and texture.
- Unsulphured molasses: swap with pure maple syrup 1:1 if you want a milder, sweeter finish, or use treacle/blackstrap molasses for a deeper, more bitter molasses punch; note maple will make the batter slightly thinner so watch the cook time.
- Eggs: go vegan with flax eggs, 1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes to gel, or use 1/4 cup unsweetened applesauce per egg for moist but a bit denser waffles.
Pro Tips
1) Let the melted butter cool a bit before you add it to the eggs or youll end up with tiny cooked egg bits and a weird texture. For sticky stuff like molasses wipe the measuring cup with a little oil first so it slides out easy, no wasted molasses.
2) Dont overmix the batter; stop when there are still a few small lumps. Overworking makes dense, rubbery waffles, and a short 5 minute rest helps the flour absorb liquid and the leaveners do their thing.
3) Make sure the iron is really hot and resist opening it early, wait till the steam slows way down. For crispier edges use a light spray or a brush of oil on the plates instead of butter, butter gives flavor but can make things darker and smoke faster.
4) Keep finished waffles on a wire rack in a low oven instead of stacking them, stacking makes them soggy. If you want to make ahead freeze them single layer then reheat in a toaster or hot oven to bring back the crisp.
Homemade Gingerbread Waffles Recipe
I perfected a Gingerbread Breakfast by combining real ginger and rich molasses with a surprising pantry staple that creates light, crispy waffles without excessive sweetness.
8
servings
312
kcal
Equipment: 1. Waffle iron, preheated and ready.
2. Oven set to 200 F to keep finished waffles warm.
3. Large mixing bowl for the dry ingredients.
4. Medium bowl for the wet ingredients.
5. Whisk (or fork) to blend stuff, dont overdo it.
6. Measuring cups and spoons, include a 1/2 and 1/3 cup.
7. Ladle or a 1/2 to 3/4 cup measure to portion batter.
8. Pastry brush or nonstick spray plus a heatproof spatula to lift waffles.
9. Wire cooling rack and a rimmed baking sheet to keep waffles crisp in the oven.
10. Microplane or small grater if you use the optional fresh ginger.
Ingredients
-
2 cups (240 g) all purpose flour
-
1/3 cup (70 g) packed dark brown sugar
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon fine salt
-
2 teaspoons ground ginger
-
2 teaspoons ground cinnamon
-
1/2 teaspoon ground cloves
-
1/4 teaspoon ground nutmeg
-
1/2 cup (160 g) unsulphured molasses
-
1 1/2 cups (360 ml) buttermilk
-
2 large eggs
-
6 tablespoons (85 g) unsalted butter, melted or 1/3 cup neutral oil
-
1 teaspoon vanilla extract
-
Optional: powdered sugar and maple syrup for serving
-
Optional: 1 teaspoon freshly grated ginger for a brighter ginger hit
Directions
- Preheat your waffle iron so it's nice and hot and preheat the oven to 200 F to keep finished waffles warm.
- In a large bowl whisk together 2 cups all purpose flour, 1/3 cup packed dark brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
- In another bowl whisk 1/2 cup unsulphured molasses, 1 1/2 cups buttermilk, 2 large eggs, 6 tablespoons melted unsalted butter or 1/3 cup neutral oil, 1 teaspoon vanilla extract and if you want a brighter ginger hit add the optional 1 teaspoon freshly grated ginger. If your melted butter is very hot let it cool a bit so it doesn't cook the eggs.
- Pour the wet ingredients into the dry and stir until just combined, don't overmix — small lumps are fine; overworking makes tough waffles.
- Let the batter rest about 5 minutes so the flour hydrates and the leaveners get going; if it seems very thick add a splash more buttermilk, a tablespoon at a time.
- Brush or spray the waffle iron with oil or melted butter and ladle in the batter (about 1/2 to 3/4 cup depending on your iron), don't overfill or it'll run out the sides.
- Cook until the waffle is golden and crisp and the steam slows way down, usually 4 to 6 minutes depending on your iron; resist opening too early or you'll tear them.
- Transfer each waffle to a wire rack set in the warm oven so they stay crisp, avoid stacking waffles right on top of each other or they'll get soggy.
- Serve immediately with a dusting of powdered sugar and good maple syrup, or extra butter, whipped cream or a little extra molasses if you like it richer.
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.
Nutrition Facts
- Serving Size: 127g
- Total number of serves: 8
- Calories: 312kcal
- Fat: 13.1g
- Saturated Fat: 6.3g
- Trans Fat: 0.05g
- Polyunsaturated: 0.8g
- Monounsaturated: 3.1g
- Cholesterol: 69mg
- Sodium: 475mg
- Potassium: 128mg
- Carbohydrates: 48.6g
- Fiber: 0.9g
- Sugar: 25.3g
- Protein: 6.3g
- Vitamin A: 304IU
- Vitamin C: 0mg
- Calcium: 106mg
- Iron: 1.3mg
