Gingerbread Waffles


Make some gingerbread waffles for breakfast! A touch spicy, a touch sweet. They're perfect for the holidays.

Photography Credit: Lisa Lin

When I think of the holidays, gingerbread is always the first thing that comes to mind. I can just close my eyes and smell the sweet aromas of spices and ginger swirling in my kitchen right now. Mmm…

I often start off the holidays with a loaf of gingerbread cake, but this year I thought I’d add a fun twist by making gingerbread waffles instead!

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Gingerbread Waffles

These gingerbread waffles have a nice sweetness. They’re great with just a sprinkling of powdered sugar over top. Of course, if you want a more decadent holiday breakfast, feel free to pile on the whipped cream and maple syrup!

If you want to make a gluten-free version of these waffles, you can replace the all-purpose flour with oat flour or gluten-free all-purpose flour. I’ve tested it both ways, and find this to be a straightforward and easy swap.

For extra-crispy waffles, make sure to use butter in the batter — don’t be tempted to substitute it with oil. The waffles won’t be crispy when you first remove them out of the waffle iron but will crisp up as they cool.

Read more! 3 Tips for Making Crispy Waffles

Grab a cup of tea or coffee and let’s enjoy some gingerbread waffles together!

Gingerbread Waffles Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 4 to 5 large Belgian waffles

For gluten-free waffles, replace the all-purpose flour with oat flour or gluten-free all-purpose flour.

You can make a double batch of these waffles and freeze the leftovers for up to 2 months. When you’re ready to eat the waffles, pop them into your toaster or bake them at 350F for 8 to 10 minutes.


  • 1 1/3 cups milk, warmed to room temperature
  • 3 tablespoons melted butter
  • 1/2 cup molasses
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 3/4 cups (290g) all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • Melted butter or cooking spray for coating the waffle iron.
  • Powdered sugar for serving (optional)

Special Equipment:


1 Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.

Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.

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2 Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.

3 Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.

Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.

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Gingerbread Waffles

Lisa Lin

Lisa Lin is the writer and photographer behind Healthy Nibbles & Bits, where she shares simple, gluten-free recipes. She grew up in San Francisco and spent time living in China and Washington, D.C. before moving back to California. Her recipes are often inspired by her time in China and travel throughout Southeast Asia.

More from Lisa

27 Comments / Reviews

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Did you make it? Rate it!

  1. Gia

    Awesome recipe! Made 1st time. Came out perfect!


  2. Audrey

    Batter was a bit thin. I added 1/2 cup of my GF flour blend. I always use extra eggs, use 1/2 applesauce, 1/2 butter for the butter and lessened the sugar a bit. The fam liked them. -Aud


  3. Shawna

    I make buttermilk waffles weekly for my family, they always turn out beautifully. This recipe is less than stellar, the batter is off balance so I needed more flour. I also needed to grease my pan each time in order to get the waffle out of my waffle iron. The flavor however, is great.


  4. Barbara

    Maybe it’s because I’m used to European gingerbread that uses honey, no molasses, and lots of cloves, but I was really disappointed by this recipe. All I can taste is molasses and ginger , and it does not remind me of holoday gingerbread at all. The texture is good though — the batter was quite thin but the waffles cooked very well.


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  5. MR Downing

    the flavor is great – whenever I make this however I add extra flour to the batter bc it seems so thin. (seems like a lot of milk and not that much flour?)

    should the batter be thick or thin or in between when it goes on the waffle maker?


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