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4.67 from 3 votes

Gingerbread waffles

These gingerbread waffles are easy to make and with a wonderful warm spice flavor.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Breakfast
Cuisine: American
Servings: 3 (med-small)
Calories: 372.95kcal
Author: Caroline's Cooking


  • 1 cup all purpose flour 140g plain flour, or use ½ cup AP and ½ cup whole wheat pastry flour, as I often do
  • ½ tbsp baking powder
  • ½ tbsp ginger
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp salt
  • ½ cup milk 120ml
  • 3 tbsp melted butter 40g (unsalted)
  • ½ tsp vanilla extract
  • 1 egg
  • 2 tbsp brown sugar
  • 2 tbsp molasses


  • Set your waffle iron to warm up while you mix up the batter.
  • In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice and salt.
  • In a separate bowl or jug, whisk together the milk, butter, vanilla, egg, brown sugar and molasses. Make sure the molasses is well-mixed as it can stick to the bottom.
  • Add the wet ingredients to the flour mixture and stir well to combine.
  • Pour a generous ½cup (120ml) of batter into the middle of the pre-heated waffle iron and cook according to the manufacturer's instructions (around 4 minutes). Repeat with remaining batter. Serve immediately, or allow to cool before freezing, if making ahead.


If you want to make these ahead, you are best to cook them all fresh then reheat rather than try to save the batter. Allow the waffles to cool before storing in a freezer bag and then either keep overnight at room temp/in fridge, or freeze until needed. If freezing, allow them to defrost overnight in the fridge. Reheat but putting them in a pre-heated waffle iron for around a minute.


Calories: 372.95kcal | Carbohydrates: 53.29g | Protein: 7.6g | Fat: 14.53g | Saturated Fat: 8.48g | Cholesterol: 88.73mg | Sodium: 243.83mg | Potassium: 515.7mg | Fiber: 1.3g | Sugar: 20.06g | Vitamin A: 494.94IU | Calcium: 184.39mg | Iron: 2.98mg