Introduction
There’s something magical about the scent of freshly made gingerbread waffles wafting through the kitchen on a chilly December morning. The warm aroma of molasses, cinnamon, and ginger mingles with the gentle hum of the waffle iron—it’s the kind of cozy comfort that makes you stop, close your eyes, and smile. The first time I made these gingerbread waffles, the entire house smelled like a bakery straight out of a holiday movie. My kids came running down the stairs before the timer even beeped, and I knew right then this recipe would be a keeper.
Honestly, I stumbled upon the idea one snowy weekend when I ran out of pancake mix but had molasses sitting in the pantry. A little tinkering here, a dash of spice there, and suddenly I found myself serving golden, crisp-edged waffles with a velvety maple cream that tasted like pure holiday joy. The texture is spot-on—crunchy on the outside, tender inside, and just the right level of spiced warmth that pairs perfectly with coffee or hot cocoa.
My husband couldn’t resist sneaking an extra waffle straight from the cooling rack (I can’t really blame him). These waffles became a tradition before I even realized it, showing up every year for Christmas morning breakfasts, lazy winter brunches, and even as a “breakfast for dinner” treat when we crave a little nostalgia. After testing this gingerbread waffles recipe more times than I’ll admit (in the name of research, of course), I can confidently say it’s foolproof, festive, and downright irresistible. You’re going to want to bookmark this one—it feels like a warm hug in waffle form.
Why You’ll Love This Recipe
These gingerbread waffles with maple cream aren’t just another holiday breakfast—they’re the kind of meal that makes everyone gather around the table, smiling and reaching for seconds. I’ve tested and refined this recipe to perfection, and every bite tastes like Christmas morning.
- Quick & Easy: Comes together in under 30 minutes—perfect for busy mornings or impromptu brunches.
- Simple Ingredients: You probably already have everything in your pantry—molasses, spices, flour, and butter.
- Perfect for Holidays: Ideal for Christmas breakfast, winter brunch, or even as a sweet treat on a cozy weekend.
- Crowd-Pleaser: Loved by kids and adults alike—especially when topped with that dreamy maple cream.
- Unbelievably Delicious: Crisp edges, fluffy interior, and warm spices that make every bite comforting and nostalgic.
What sets this gingerbread waffles recipe apart? The balance of molasses and spice. Too much ginger can overpower, and too little leaves the flavor flat. After countless tests, I found the perfect ratio that gives you that classic gingerbread taste without being heavy or overly sweet. And that maple cream—oh, it’s heavenly. A simple blend of whipped cream and maple syrup that melts just slightly over the warm waffle, creating a silky glaze that’s downright addictive.
This recipe isn’t just about flavor—it’s about feeling. It’s about the memories of family mornings, the laughter echoing through the kitchen, and the joy of simple homemade food that brings everyone together. Whether you’re hosting guests or treating yourself, these waffles make any morning feel special.
What Ingredients You Will Need
This gingerbread waffles recipe uses simple, wholesome ingredients that deliver bold flavor without the fuss. Most are pantry staples, and the few special touches—like molasses and maple syrup—bring that unmistakable holiday warmth.
For the Gingerbread Waffles:
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 ½ cups (360ml) buttermilk (or milk + 1 tablespoon lemon juice)
- ½ cup (120ml) unsulphured molasses (adds that deep, rich flavor)
- ¼ cup (50g) brown sugar, packed
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the Maple Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Ingredient Notes: If you’re out of buttermilk, don’t worry—mix regular milk with a splash of vinegar or lemon juice and let it rest for five minutes. For a dairy-free version, use almond milk and vegan butter. Molasses is key here; I recommend using Grandma’s or Brer Rabbit for a smooth, balanced flavor. And if you like your gingerbread a little spicier, add an extra pinch of ground ginger—it’s all about personal preference.
Equipment Needed
- Waffle Iron: Any standard waffle maker works fine. I use a Belgian waffle iron for those deep pockets that hold the maple cream perfectly.
- Mixing Bowls: One large for the dry ingredients and one medium for the wet mixture.
- Whisk: Helps aerate the batter without overmixing.
- Measuring Cups & Spoons: Precision matters for consistent results.
- Hand Mixer or Stand Mixer: Optional, but great for whipping up the maple cream quickly.
- Rubber Spatula: Ideal for gently folding the batter and scraping every last bit from the bowl.
If you don’t have a waffle iron, you can even cook this batter as pancakes—just reduce the cooking time slightly. And if your waffle iron tends to stick, a light spray of nonstick oil or a brush of melted butter will save the day.
Preparation Method
- Preheat the Waffle Iron: Turn it on and let it heat while you prepare the batter. A properly heated waffle iron ensures crisp edges and even cooking.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Whisk together until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk eggs, buttermilk, molasses, brown sugar, melted butter, and vanilla extract until smooth.
- Make the Batter: Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined. Don’t overmix—some small lumps are perfectly fine and help keep the waffles tender.
- Cook the Waffles: Lightly grease the waffle iron, pour about ½ cup (120ml) of batter into the center, and close the lid. Cook for 3–4 minutes, or until crisp and golden brown. You’ll know they’re ready when the steam stops escaping.
- Keep Warm: Place finished waffles on a baking sheet in a 200°F (95°C) oven while you finish the rest. This keeps them crisp without drying them out.
- Prepare the Maple Cream: In a chilled bowl, beat heavy cream, maple syrup, and vanilla until soft peaks form. Be careful not to overwhip—it should be light and fluffy.
- Serve: Stack waffles high, spoon generous dollops of maple cream on top, and drizzle with extra syrup if you’re feeling fancy.
Tip: If your waffles come out soggy, it’s likely due to steam buildup. Make sure your iron is fully preheated and avoid stacking fresh waffles directly on top of each other without ventilation.
Cooking Tips & Techniques
After making these gingerbread waffles countless times, I’ve picked up a few tricks worth sharing.
- Don’t Overmix: Overmixing develops gluten, making waffles dense instead of fluffy. Stir just until combined.
- Rest the Batter: Letting it sit for 5–10 minutes before cooking gives the baking powder time to activate, resulting in lighter waffles.
- Temperature Matters: Always preheat your waffle iron. Cold irons lead to undercooked centers and pale color.
- Test First: The first waffle is your tester—adjust the amount of batter or cooking time as needed.
- Keep Them Crisp: Avoid stacking hot waffles directly. Instead, spread them on a wire rack so steam can escape.
I’ve learned the hard way that if the batter feels too thick, a splash of milk can fix it. On the other hand, too runny? Add a tablespoon of flour. And don’t forget, a light brush of butter before each batch adds a subtle richness and helps prevent sticking.
Variations & Adaptations
One of my favorite things about this gingerbread waffles recipe is how versatile it can be.
- Gluten-Free Version: Substitute the flour with a 1:1 gluten-free blend. The texture stays surprisingly close to the original.
- Dairy-Free Option: Use almond milk or oat milk with vegan butter or coconut oil. It keeps the waffles soft and flavorful.
- Chocolate Twist: Add 2 tablespoons of cocoa powder to the dry ingredients for chocolate-gingerbread waffles—a total game-changer for dessert lovers.
- Spiced Apple Topping: Top with sautéed apples and cinnamon for an autumn-inspired version.
- Lemon Maple Cream: Add a teaspoon of lemon zest to the maple cream for a refreshing twist.
Personally, I love adding a sprinkle of powdered sugar and crushed candied ginger when I’m feeling extra fancy. It makes them look straight out of a café window display and adds a touch of sparkle to brunch gatherings.
Serving & Storage Suggestions
Serve these gingerbread waffles piping hot with a generous spoonful of maple cream. They’re best enjoyed fresh, but leftovers can absolutely be saved for busy mornings.
- Serving Ideas: Pair with crispy bacon, scrambled eggs, or a mug of hot spiced coffee. For a festive touch, top with sugared cranberries or a drizzle of caramel sauce.
- Storage: Store cooled waffles in an airtight container in the fridge for up to 3 days or freeze for up to 3 months with parchment paper between layers.
- Reheating: Pop them in the toaster or oven at 350°F (175°C) until crisp again—never the microwave unless you like them soft.
Over time, the flavors deepen slightly, making day-old waffles even more aromatic. I sometimes intentionally make extra just for that reason!
Nutritional Information & Benefits
Each serving (one waffle with maple cream) is approximately 320 calories, with about 9g of fat, 48g of carbs, and 7g of protein. They’re rich in iron and calcium from the molasses and buttermilk, and the spices offer subtle antioxidant benefits. While these waffles aren’t exactly “diet food,” they’re wholesome and satisfying in moderation.
For those with dietary concerns, you can easily make this recipe gluten-free or dairy-free without losing flavor. The warm spices also make it a perfect comfort food that feels indulgent but still homemade and nourishing.
Conclusion
So there you have it—warm, spiced, and delightfully cozy gingerbread waffles with maple cream that taste like the holidays in every bite. It’s the kind of breakfast that brings people together and makes any winter morning feel special. Whether you serve them for Christmas brunch or a quiet Sunday treat, they never disappoint.
I love this recipe not just for its flavor but for the memories it creates— laughter around the table, powdered sugar on little noses, and that unmistakable smell of gingerbread filling the air. Give it a try, make it your own, and don’t forget to share how you topped yours in the comments below. This one’s worth keeping in your breakfast rotation all year long.
Happy cooking, and may your mornings always be full of warmth (and waffles)!
FAQs
Can I make the batter ahead of time?
Yes, you can mix the dry and wet ingredients separately the night before, then combine them in the morning for fresh waffles.
Can I freeze gingerbread waffles?
Absolutely. Let them cool completely, then freeze in a single layer. Toast or bake to reheat.
Can I use regular syrup instead of maple cream?
Sure! Regular maple syrup or even a cinnamon glaze works beautifully if you’re short on time.
What if I don’t have molasses?
You can substitute with dark corn syrup or honey, but the flavor will be lighter and less “gingerbread-y.”
Can I make these as pancakes?
Yes! The batter works perfectly for pancakes—just cook on a greased griddle for about 2–3 minutes per side.
Pin This Recipe!
Gingerbread Waffles with Maple Cream
- Total Time: 30 minutes
- Yield: 6 waffles 1x
Description
Warm, spiced gingerbread waffles with crisp edges and a fluffy interior, topped with a silky maple cream. A cozy and festive breakfast perfect for the holidays or any winter morning.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 ½ cups (360ml) buttermilk (or milk + 1 tablespoon lemon juice)
- ½ cup (120ml) unsulphured molasses
- ¼ cup (50g) brown sugar, packed
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the waffle iron while preparing the batter.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- In another bowl, whisk eggs, buttermilk, molasses, brown sugar, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
- Lightly grease the waffle iron and pour about ½ cup of batter into the center. Close the lid and cook for 3–4 minutes, or until crisp and golden brown.
- Keep cooked waffles warm in a 200°F (95°C) oven while finishing the rest.
- To make the maple cream, beat heavy cream, maple syrup, and vanilla in a chilled bowl until soft peaks form.
- Serve waffles warm with generous dollops of maple cream and extra syrup if desired.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, substitute almond milk and vegan butter. Let the batter rest for 5–10 minutes before cooking for fluffier waffles. Avoid stacking hot waffles to keep them crisp. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle with maple
- Calories: 320
- Sugar: 22
- Sodium: 320
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 48
- Fiber: 1
- Protein: 7
Keywords: gingerbread waffles, holiday breakfast, maple cream, Christmas brunch, spiced waffles, winter recipes
