Gingerbread Spiced Waffles (Printable Version)

Warm, spiced waffles featuring classic gingerbread flavors for cozy mornings or festive brunches.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1½ teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - ¼ teaspoon ground cloves
09 - ¼ teaspoon ground nutmeg

→ Wet Ingredients

10 - 2 large eggs
11 - 1¾ cups whole milk
12 - ¼ cup molasses
13 - ⅓ cup unsalted butter, melted and slightly cooled
14 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat the waffle iron following the manufacturer's guidelines.
02 - In a large bowl, whisk together all dry ingredients until evenly blended.
03 - In a separate bowl, beat the eggs and then whisk in milk, molasses, melted butter, and vanilla extract.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps intact to avoid overmixing.
05 - Lightly grease the waffle iron with butter or oil to prevent sticking.
06 - Pour about ½ to ¾ cup of batter per waffle onto the hot iron and cook for 3 to 5 minutes until crisp and golden brown.
07 - Serve waffles warm with maple syrup, whipped cream, or fresh fruit as desired.

# Expert Tips:

01 -
  • These waffles taste like gingerbread cookies for breakfast—all those warming spices in a form that's actually acceptable to serve before noon
  • The molasses brings a subtle depth and richness that makes these feel fancy enough for company, yet easy enough for a regular Tuesday
  • Once you master the batter, you can make them over and over, and they freeze beautifully for those mornings when you need something special fast
02 -
  • Don't skip the step of letting your melted butter cool slightly. I made this mistake once and ended up with scrambled egg bits in my batter, which no amount of straining could fix.
  • Measure your flour correctly—either weigh it (250 grams) or use the dip-and-sweep method rather than spooning directly into the cup. This single thing changed my waffle texture dramatically.
  • Your waffle iron matters more than you'd think. A waffle iron that's not hot enough will give you pale, soft waffles that fall apart. Give yours proper preheating time.
03 -
  • If you want extra crunch, fold in ½ cup of chopped toasted pecans or walnuts right before cooking. Toast them yourself if you have time—it makes a real difference in flavor.
  • Keep finished waffles warm in a 200°F oven while you cook the rest. This keeps them crispy rather than steaming them in a covered plate.

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