Gingerbread Waffles for Christmas Morning.
Christmas morning is always a casual pajama-wearing coffee-drinking event at our home, and that means Mom too. This Gingerbread Waffle recipe can be made ahead and toasted warm on Christmas morning. I usually make a double batch of these before the festivities start, have some just me and Hubs, and then pop the rest in the fridge for when the festivities start.
Once they’re in the freezer, make sure everyone knows where to find them. These Christmas waffles don’t last long around here. They’re crunchy on the outside, soft on the inside, and the smell honestly ranks right up there with bacon. I made a batch for Hubs with homemade cranberry syrup, and they disappeared in no time.
What you’ll love about this recipe:
Ingredients
The simple ingredients come together to make waffles that taste just like classic gingerbread. Molasses gives them a deeper color and richer flavor, while the whipped egg whites make the batter lighter and give the waffles a crisp, slightly dry texture that’s perfect for Christmas breakfast.
- 2 cups flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 4 eggs separated
- 3 tablespoons molasses
- 1/3 cup canola oil
- 1 1/2 cups milk
Gingerbread Waffles Directions
Step 1 – Preheat
Warm up your waffle iron while you mix the batter for your gingerbread waffles so it’s ready when you are.
Step 2 – Mix Dry Ingredients
In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and all the spices. Mixing the spices first helps the gingerbread flavor spread evenly through the batter.
Step 3 – Separate the Eggs
Separate the eggs, placing the yolks in one bowl and the whites in another. Whip the egg whites until fluffy and set them aside for later.
Step 4 – Mix the Wet Ingredients
In another bowl, whisk the egg yolks with the molasses until smooth. Add the milk and oil, stirring until everything is blended.
Step 5 – Fold in the Egg Whites
Gently fold the whipped egg whites into the batter until just combined. Try not to stir too much or the batter will lose its lightness. This step takes a couple of extra minutes, but it makes the waffles fluffier inside and crisp around the edges
Step 6 – Cook the Waffles
Add about 1/3 cup of batter per section, or as needed for your waffle iron. Cook until the waffles are golden brown and lightly crisp on the edges. The kitchen will fill with that warm gingerbread scent that always feels like Christmas. This part always makes me feel hungry; it smells amazing.
Step 7 – Serve or Cool for Later
Serve the gingerbread waffles warm with butter, syrup, cranberry syrup, or a light dusting of icing sugar. If you plan to freeze them, place the waffles on a rack and let them cool completely before storing.
Make Ahead and Freezing
These gingerbread waffles are ideal for a make-ahead Christmas breakfast. Once they’re cooked, place them on a wire rack and let them cool completely so they stay crisp.
To freeze, lay the waffles in a single layer on a baking sheet and freeze for one to two hours, or until firm. Once solid, stack them between layers of parchment paper in a freezer container or large zip-top bag. This keeps them from sticking together and makes it easy to take out just what you need.
To reheat, warm several waffles on a rack set over a baking sheet in the oven at 300°F for about ten minutes. Alternatively, you can pop them into a toaster until warm and enjoy them a couple at a time..
Optional Toppings
These gingerbread waffles are wonderful on their own, but the toppings make them extra festive. My favorite way to serve them is with a drizzle of homemade cranberry syrup. The tart cranberries balance the warm spice of the waffles perfectly.
If you prefer something simple, add a pat of butter, a pour of warm maple syrup, or a light dusting of icing sugar. For a pretty Christmas breakfast, try a spoonful of whipped cream topped with sugared cranberries or a sprinkle of cinnamon sugar.
To make sugared cranberries, toss fresh cranberries in a little maple syrup or water, then roll them in granulated sugar. Spread them out to dry for about an hour. They’ll sparkle beautifully and look so pretty on your breakfast table.
Making the Waffles as Gingerbread Pancakes
If you do not have a waffle iron or just want to switch things up, this recipe works just as well for pancakes. The flavor stays the same, warm, rich, and full of spice, but the texture is softer and airy instead of crisp.
I have made them this way for Hubs, and he liked them every bit as much. Pour about 1/4 cup of batter per pancake onto a hot, lightly greased griddle. Cook until bubbles form on top, then flip and cook the other side until golden brown.
Serve them with the same toppings as the waffles, cranberry syrup, whipped cream, or a light dusting of icing sugar.
Gingerbread Waffles and Cranberry Syrup for Christmas Morning
Ingredients
- 2 cups flour
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ½ tsp nutmeg
- 4 large eggs separated
- 3 tbsp molasses
- ⅓ cup canola oil or vegetable oil
- 1 ½ cups milk
Instructions
- Separate the eggs, beat the egg whites until fluffy.
- Add the dry ingredients, flour, salt, sugar, baking powder, baking soda and spices to a large bowl. Mix with a whisk to disperse the spices etc. Set aside.
- In a second bowl, add the molasses and egg yolks, beat well ,
- Add the milk and oil, stir together.
- Make a well in the center of the flour mixture, add the molasses mixture. Stir to combine.
- Fold in the egg whites being careful not to beat them down.
- Place on a hot waffle iron, for my iron I use 1/3 cup per square. Your waffle iron may be different.
FAQs
Can I make these for dessert?
Yes, they make a fun and easy holiday dessert. Cut the waffles into quarters and serve them stacked with a scoop of vanilla ice cream, a drizzle of caramel or cranberry syrup, and a sprinkle of icing sugar.
Can I use a Belgian waffle maker?
Absolutely. The batter works just as well in a Belgian waffle maker. The waffles will be a little thicker with softer centers but still crisp on the edges.
Can I skip whipping the egg whites?
You can, but I do not recommend it. Folding in the whipped egg whites makes the waffles lighter and gives them that crisp, dry edge. For a special breakfast, it is worth the extra bowl to wash.
How long do they keep frozen?
For best quality, use them within two months. Stack them with parchment between each waffle and reheat straight from frozen.
You will enjoy having this recipe on hand. It’s easy to make ahead and simple to warm up when things get busy. Whether you make a big batch for family or save a few for yourself, these gingerbread waffles always bring that cozy Christmas feeling back to the kitchen.
If you would like to save this recipe for later, remember to Pin it to your Christmas breakfast board.
You will enjoy having this recipe on hand. It’s easy to make ahead and simple to warm up when things get busy. Whether you make a big batch for family or save a few for yourself, these gingerbread waffles always bring that cozy Christmas feeling back to the kitchen.
If you would like to save this recipe for later, remember to Pin it to your Christmas breakfast board.
More Sweet Christmas Breakfast Ideas
Gingerbread Scones
Another budget-friendly recipe for the holidays. These gingerbread scones are soft, lightly spiced, and perfect with a cup of coffee.
Homemade Cranberry Syrup
This cranberry syrup is tart, sweet, and has a beautiful color. Making it just right for pouring over the gingerbread waffles.