Gingerbread Waffles for Christmas Morning

Christmas morning is always a casual pajama-wearing, coffee-drinking event at our home, and that means Mom gets to stay in pajamas too. These gingerbread waffles are perfect for Christmas morning because they can be made ahead and warmed in the toaster when everyone is ready to eat. I usually make a double batch before the festivities begin, enjoy a few with Hubs, and then tuck the rest into the fridge to warm later.

These Christmas gingerbread waffles don’t last long around here. They’re crisp on the outside, soft on the inside, and the smell of cinnamon, molasses, and warm spices fills the kitchen while they cook. I made a batch for Hubs with homemade cranberry syrup, and they disappeared in no time.

Gingerbread Waffle 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.

How to Make Gingerbread Waffles

Step 1: Preheat the Waffle Iron

Preheat your waffle iron while you prepare the batter so it is hot and ready when the gingerbread waffles are mixed.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mixing everything together first helps distribute the spices evenly throughout the gingerbread waffle batter.

Step 3: Whip the Egg Whites

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: Beat the Egg Yolks and Molasses

Beat the egg yolks and molasses together until smooth. Add the milk and oil, then whisk until everything is well combined.

Step 5: Fold in the Egg Whites

Gently fold the whipped egg whites into the gingerbread waffle batter until just combined. Try not to overmix, or the batter will lose some of its lightness. This extra step helps make the waffles fluffy inside and crisp around the edges.

Step 6: Cook the Gingerbread 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 perfect for a make-ahead Christmas breakfast. Once they are cooked, place them on a wire rack and let them cool completely so they stay crisp.

To freeze, arrange the waffles in a single layer on a baking sheet and freeze for one to two hours, or until firm. Once frozen, stack them with parchment paper between each waffle and store them in a freezer container or large zip-top bag. This keeps them from sticking together and makes it easy to take out only what you need.

To reheat, warm several waffles on a rack set over a baking sheet in a 300°F oven for about ten minutes. For one or two waffles, simply pop them into the toaster until heated through.

Gingerbread Waffle 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, 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 and look so pretty on your Christmas breakfast table.

Making the Waffles as Gingerbread Pancakes

If you do not have a waffle iron, or just want to switch things up, this gingerbread waffle batter also works well for pancakes. The flavor stays the same, warm, rich, and full of spice, but the texture is softer and more tender 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 the gingerbread pancakes with the same toppings as the waffles: cranberry syrup, whipped cream, maple syrup, or a light dusting of icing sugar.

You will enjoy having this gingerbread waffle recipe on hand. It’s easy to make ahead and simple to warm up when Christmas morning gets 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 gingerbread waffle recipe for later, remember to Pin it to your Christmas breakfast board.

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