Gingerbread Spiced Waffles

I still remember the first time I made gingerbread waffles on a snowy December morning. My kitchen filled with the most incredible aroma—warm ginger, cinnamon, and molasses mingling together like a cozy hug from the inside out. I'd been craving that gingerbread cookie taste but wanted something warm and breakfast-appropriate, so I decided to transform those beloved spices into waffle form. My family came downstairs following their noses, and when they bit into those crispy-golden waffles, their eyes lit up. That's when I knew I'd found something special.

I'll never forget serving these at my in-laws' holiday brunch. My mother-in-law, who's a tougher critic than any restaurant reviewer, went back for seconds and asked for the recipe before she'd finished her first waffle. That moment made me realize these weren't just another breakfast recipe—they were something that could turn an ordinary morning into a memory.

Ingredients

• All-purpose flour (2 cups): The foundation of your waffle structure. Make sure it's properly measured—I learned the hard way that spooning it directly into the cup gives you too much flour and dense waffles.
• Brown sugar (2 tbsp): Adds moisture and a subtle molasses flavor that echoes the molasses you'll add in the wet ingredients.
• Baking powder and baking soda (2 tsp and ½ tsp): These are your leavening agents. They work together to create waffles that are crispy outside but still tender inside.
• Salt (½ tsp): Enhances all the spice flavors and prevents the sweetness from becoming cloying.
• Ground ginger, cinnamon, cloves, and nutmeg (1½ tsp, 1 tsp, ¼ tsp, ¼ tsp): These are the stars of the show. Fresh spices make a real difference here—if your spice jar has been sitting in the back of your cabinet for three years, this is the time to replace it.
• Eggs (2 large): Bind everything together and provide structure and richness.
• Whole milk (1¾ cups): Creates a tender crumb. If you want extra fluffiness, buttermilk is a wonderful substitute.
• Molasses (¼ cup): The secret ingredient that makes these taste authentically gingerbread-like. Use the unsulfured kind for a cleaner flavor.
• Unsalted butter, melted (⅓ cup): Must be slightly cooled before mixing, or you'll scramble your eggs. This creates that rich, slightly crispy exterior.
• Vanilla extract (1 tsp): Rounds out the spice flavors with subtle warmth.

Instructions

Get your waffle iron ready:

Turn on your waffle iron according to its specific instructions. This usually takes 3–5 minutes. You want it hot and ready to go before you finish mixing—cold irons lead to soggy waffles.

Combine the dry team:

In a large bowl, whisk together your flour, brown sugar, baking powder, baking soda, salt, and all four spices. This is where you're creating the gingerbread magic—take a moment to smell this mixture. It should smell like Christmas morning.

Mix your wet ingredients:

In another bowl, beat your eggs together until they're pale and slightly frothy, then whisk in the milk, molasses, cooled melted butter, and vanilla. The molasses will want to sink to the bottom, so whisk well to incorporate it fully.

Bring them together gently:

Pour the wet ingredients into the dry ingredients and stir until just combined. This is crucial—overmixing develops gluten and makes your waffles tough and dense. A few small lumps are your friends here. Stop stirring when you see no more dry flour.

Prepare your iron:

Give your hot waffle iron a light coating of butter or oil. I use a pastry brush because it gives you control and doesn't waste oil.

Fill and cook:

Pour about ½ to ¾ cup of batter onto the center of your waffle iron (you'll learn your iron's sweet spot after the first one). Close the lid gently. Let it cook for 3–5 minutes, until the waffle is crisp and golden brown. You'll know it's ready when the steam stops coming out from under the lid.

Serve them warm:

Transfer your waffle to a plate and keep it warm while you finish the others. Serve immediately with maple syrup, whipped cream, fresh fruit, or whatever your heart desires.

Pin Recipe

What touches me most about these waffles is how they've become part of my family's traditions. Now, whenever December rolls around, my kids ask me to make 'those gingerbread waffles.' They're old enough to help now, and watching them carefully measure out the spices and pour the batter with such concentration reminds me that the best recipes aren't just about the taste—they're about the moments we create together.

Make Them Your Own

One of my favorite things about this recipe is how flexible it is. Once you have the base technique down, you can play with it. I've added chopped toasted pecans for crunch, swapped buttermilk for regular milk for a tangier result, and even drizzled honey instead of syrup on particularly indulgent mornings. The spice ratios are pretty forgiving too—if you love cloves, add a bit more. If ginger is your thing, don't be shy. Your waffle iron becomes your creative playground.

Freezing and Reheating

These waffles have an impressive shelf life, which makes them perfect for busy mornings. Let them cool completely on a wire rack, then freeze them in a single layer on a baking sheet. Once they're solid, transfer them to a freezer bag where they'll keep for up to three months. To reheat, pop them straight from the freezer into your toaster or warm them in a 350°F oven for about five minutes. They'll taste nearly as good as the day you made them.

Perfect Pairings and Toppings

While maple syrup is the classic choice, I've discovered that these waffles play beautifully with so many toppings. A dollop of whipped cream and a light dusting of powdered sugar feels elegant. Fresh berries add brightness. Honey drizzled warm creates a beautiful sweetness that complements the spices. Sometimes I make a quick cinnamon butter by mixing softened butter with cinnamon and a touch of brown sugar, and that becomes my sauce. The waffles are substantial enough to hold up to these additions without getting overwhelmed.

• Try a warm apple compote for autumn-like flavors even in December
• A sprinkle of toasted nuts adds texture and feels fancy without much effort
• Cream cheese whipped with a little honey is unexpectedly delicious alongside these spiced waffles

Pin Recipe

These gingerbread waffles have become my answer to 'what should we make for a special breakfast?' They're simple enough for a regular morning but special enough to mark an occasion. Make them, share them, and watch them become part of someone's happy memory the way they've become part of mine.

Recipe FAQs

→ What spices give these waffles their gingerbread flavor?

The gingerbread flavor comes from ground ginger, cinnamon, cloves, and nutmeg blended into the batter.

→ Can the milk be substituted in this batter?

Yes, using buttermilk instead of whole milk adds a slight tang and enhances fluffiness.

→ How can I add crunch to these waffles?

Incorporate chopped toasted pecans or walnuts into the batter for extra crunch and nutty notes.

→ What is the best way to cook these waffles evenly?

Preheat the waffle iron and cook batter portions (½ to ¾ cup) for 3–5 minutes until golden and crisp.

→ Can these spiced waffles be frozen for later?

Yes, cool completely then freeze in a single layer. Reheat using a toaster or oven for best results.