Holiday Gingerbread Waffles Recipe
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Festive, warmly spiced Gingerbread Waffles are a Christmas morning breakfast that feels both special and comforting - the kind of recipe that quietly becomes part of a family's holiday tradition.
If you love gingerbread flavors, you may also enjoy my 2-Minute Gingerbread Mug Cake for a quick and cozy treat or these easy gingerbread scones.
Reader Comment:
⭐⭐⭐⭐⭐
"My family loves these. They have become a Christmas morning tradition in our house."
- Lindsey
What I Love About These Waffles
We often serve these on Christmas morning as we await the day's festivities. And as they cook, the familiar aroma of ginger, cinnamon, and molasses fills the kitchen, instantly bringing the spirit of Christmas to life.
These waffles are crisp on the outside, tender inside, and deeply flavored without being heavy - perfect for a leisurely holiday breakfast or brunch. Here's why I love them:
- They feel festive without being fussy. These waffles look and taste special, but they're simple enough to make on a busy holiday morning.
- Classic gingerbread flavor. Molasses, warm spices, and brown sugar create a deep, traditional gingerbread taste.
- Make-ahead friendly. You can prep or even cook them ahead, making Christmas morning calmer and more enjoyable.
- Versatile to serve. Dress them up with whipped cream or keep them simple with butter and powdered sugar.
Jump to:
Ingredients
- All-purpose flour - The foundation of the waffles, giving them structure while staying tender inside.
- Baking powder - Helps the waffles rise and stay light.
- Granulated sugar & brown sugar - A blend that adds sweetness and depth, with brown sugar enhancing the gingerbread flavor.
- Molasses - Essential for classic gingerbread taste and rich color.
- Ground ginger - The defining spice that gives these waffles their warm bite.
- Ground cinnamon - Adds warmth and balance to the spice blend.
- Ground cloves - Just a touch for depth and holiday aroma.
- Salt - Enhances all the flavors.
- Milk - Creates a smooth batter and tender texture.
- Large eggs - Provide structure and richness.
- Neutral cooking oil - Keeps the waffles moist without overpowering the spices.
- Vanilla extract - Rounds out the sweetness.
Optional for serving: a light dusting of confectioners' sugar, butter, whipped cream, or tart berry preserves.
How to Make Gingerbread Waffles
- Preheat the waffle iron according to the manufacturer's instructions.
- Mix the dry ingredients in a large bowl, whisking to distribute the spices evenly.
- Whisk the wet ingredients in a separate bowl until smooth.
- Combine gently - pour the wet ingredients into the dry and stir just until blended.
- Cook the waffles until crisp and fragrant, according to your waffle iron's instructions.
- Serve warm with your favorite toppings.
(Full measurements and detailed instructions are in the recipe card below.)
How to Serve
While these gingerbread waffles feel indulgent, they're incredibly easy to make - and even easier to serve beautifully.
I love them simply with a light dusting of confectioners' sugar and a pat of butter. They're also wonderful with sour cream and tart lingonberry preserves, or any berry preserve you enjoy.
For an extra-special touch, serve with a dollop of unsweetened whipped cream or crème fraîche and a light sprinkle of cinnamon or nutmeg.
These waffles are lovely alongside other favorites from my Christmas Breakfast and Brunch ideas, especially for a relaxed holiday morning.
Gingerbread's World Wide History
I often associate gingerbread with Germany, where many of my family lines lead - but its history stretches much farther.
Gingerbread is believed to have been brought to Europe in 992 by Gregory of Nicopolis, an Armenian monk who later settled in what is now north-central France. There, he is said to have taught gingerbread baking to local communities, helping spread the tradition across Europe.
Over time, gingerbread evolved into many beloved regional forms.
Gingerbread appears in many beloved holiday traditions, much like the foods found at European Christmas markets.
Also Known as Gingerbread:
Gingerbread appears in countless variations around the world, each reflecting local tastes and traditions:
- Northern England: Parkin, a soft gingerbread cake
- United States: Gingerbread Cookies, ginger cake, or ginger cookies
- Netherlands & Belgium: Peperkoek, kruidkoek, or ontbijtkoek - often served at breakfast
- Germany: Lebkuchen, ranging from soft cookies to decorated market treats
- Ashkenazi Jewish cuisine: Honey cakes, traditionally served at Rosh Hashanah
- Nordic countries: Crisp spiced cookies such as pepparkakor and pepperkaker
- Switzerland: Biber, a thick gingerbread with marzipan filling
- Russia: Pryaniki, often filled and embossed
- Poland: Pierniki
- Czech Republic: Pardubický
- Romania: Turtă dulce
- Panama: Yiyinbre
Recipe FAQ's
Yes. Cooked waffles can be cooled, wrapped, and refrigerated for up to 2 days or frozen for longer storage. Reheat in a toaster or warm oven.
Absolutely. Freeze in a single layer, then store in a freezer-safe bag. Reheat straight from frozen.
They're warmly spiced and balanced, not overly sweet. The molasses adds depth rather than sweetness.
Butter and powdered sugar are classic, but whipped cream, crème fraîche, or tart berry preserves pair beautifully.
More Holiday Breakfast Recipes
- Easy Gingerbread Scones For Cozy Days
- Easy Christmas Breakfast Charcuterie Board
- 60 Easy Christmas Breakfast and Brunch Recipes
- 16 Make Ahead Breakfast Casseroles
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Holiday Gingerbread Waffles
Ingredients
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 4 tablespoon granulated sugar
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup cooking oil
- ½ cup molasses
- ½ teaspoon vanilla extract
Instructions
- In a medium mixing bowl, stir together the flour, baking powder, sugar, cinnamon, ginger, cloves, and salt. Make a well in the center of the dry ingredients and set aside.
- In another medium bowl, whisk the eggs until frothy. Stir in the milk, oil, molasses, and vanilla. Add the egg mixture all at once to the dry ingredients. Stir just until moistened, be careful not to overmix. The batter will appear lumpy. Add additional milk if needed for consistency.
- Pour the batter into your greased, preheated waffle maker and bake according to the manufacturer's instructions. When finished cooking, using 2 forks, gently lift the waffles from the grid. Repeat with the remaining batter. Serve warm with butter and confectioners' sugar for dusting.
Notes
- Make Ahead: Cooked waffles can be cooled, wrapped, and refrigerated for up to 2 days or frozen for up to 2 months. Reheat in a toaster or warm oven until crisp.
- Serving Tip: These waffles pair especially well with lightly sweetened whipped cream or tart preserves to balance the molasses.
- Holiday Shortcut: Mix the dry ingredients the night before to make Christmas morning prep even easier.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My family loves these. They have become a Christmas morning tradition in our house.
This makes me so happy! Thank you for trying them, Lindsey, and letting me know how the family likes them. I'm so thrilled they are a part of your Christmas tradition!!!