Gingerbread Waffles Recipe
Introduction
These gingerbread waffles are a delightful twist on a breakfast classic, bursting with warm spices and rich molasses flavor. Perfect for cozy mornings or holiday brunches, they bring the comforting taste of gingerbread into a crispy, fluffy waffle.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ⅛ tsp. ground cloves
- ½ cup unsalted butter, melted
- 1 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- ¼ cup molasses
- 1 tsp. freshly grated ginger
- 1 tsp. vanilla extract
Instructions
- Step 1: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves. Set this dry mixture aside.
- Step 2: In a separate large measuring cup, whisk together the melted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract until the mixture is smooth.
- Step 3: Pour the wet ingredients into the bowl of dry ingredients. Whisk everything together well until the batter is smooth and free of lumps.
- Step 4: Allow the batter to rest for 10 minutes. Meanwhile, preheat your waffle iron to high heat.
- Step 5: Once the waffle iron is hot, spray it with baking spray. Use a large portion scoop to fill the iron with batter evenly.
- Step 6: Cook the waffles for about 5 minutes, or until they are deeply browned and crispy. Transfer finished waffles to a cooling rack set over a baking tray and place them in a warm oven while you cook the remaining batter.
- Step 7: Serve your gingerbread waffles warm with syrup and freshly whipped cream if you like for an extra indulgent touch.
Tips & Variations
- Use fresh grated ginger for a brighter, more aromatic ginger flavor. If you prefer less spice, reduce the amount of ground cloves.
- For a dairy-free version, substitute almond or oat milk and use coconut oil instead of butter.
- Adding a handful of chopped crystallized ginger or nuts to the batter can add a lovely texture and extra flavor.
Storage
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or warm them in a 350°F oven for 5–7 minutes to restore their crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the gingerbread waffles?
Yes, you can freeze cooked waffles. Let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. Reheat straight from frozen for best texture.
Can I make the batter in advance?
You can prepare the batter up to 24 hours ahead and store it covered in the refrigerator. Stir gently before using, but allow it to come to room temperature for better cooking results.
PrintGingerbread Waffles Recipe
These Gingerbread Waffles offer a delightful twist on traditional waffles, infused with warm spices like ginger, cinnamon, and cloves, perfectly paired with molasses for a rich, festive flavor. Crispy on the outside and tender inside, they make an ideal breakfast or brunch treat during the holiday season or any time you crave a cozy, spiced waffle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 waffles 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ⅛ tsp. ground cloves
Wet Ingredients
- ½ cup unsalted butter (melted)
- 1 cup whole milk (at room temperature)
- 2 large eggs (at room temperature)
- ¼ cup molasses
- 1 tsp. freshly grated ginger
- 1 tsp. vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until evenly combined. Set this mixture aside for later use.
- Prepare Wet Ingredients: In a separate large measuring cup, whisk together the melted unsalted butter, whole milk, eggs, molasses, freshly grated ginger, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk thoroughly until the batter is smooth and well blended, free of lumps.
- Rest the Batter: Allow the batter to rest for 10 minutes. This resting period helps the ingredients to meld and the batter to thicken slightly. During this time, preheat your waffle iron on high heat to ensure it’s ready for cooking.
- Prepare Waffle Iron: Once heated, spray the waffle iron with baking spray to prevent sticking. Use a large portion scoop or ladle to fill the waffle iron evenly with batter.
- Cook Waffles: Close the waffle iron and cook the waffles for about 5 minutes, or until they are deeply browned and crispy on the outside. The cooking time may vary slightly based on your waffle iron.
- Keep Warm: Transfer the cooked waffles to a cooling rack set over a baking tray, then place them in a warm oven to keep them hot and crispy while cooking the remaining batter.
- Serve: Serve the gingerbread waffles warm with syrup and freshly whipped cream if desired, for a delicious, festive breakfast or brunch.
Notes
- Resting the batter helps improve the texture of the waffles, making them lighter and fluffier.
- Use room temperature eggs and milk to ensure better batter consistency.
- Preheat the waffle iron thoroughly for evenly cooked and crispy waffles.
- Keep cooked waffles warm and crispy in a low oven (around 200°F/90°C) while finishing the batch.
- For a dairy-free option, substitute milk with a plant-based milk and use a dairy-free butter alternative.
Keywords: gingerbread waffles, holiday waffles, spiced waffles, breakfast recipe, brunch recipe, molasses waffles
