Gingerbread waffles are the perfect holiday breakfast. These fluffy, spiced waffles are topped with eggnog whipped cream!
These gingerbread waffles mark day 21 of the 25 Days of Baking. Made with plenty of flavor and topped with eggnog whipped cream, this festive breakfast is delicious down to the last bite. You can make whisk up the ingredients in minutes and have a holiday waffles in no time!
Why this recipe works: Just like actual gingerbread, these waffles contain molasses and spices to mark the signature flavor. Eggs and sour cream make these waffles fluffy and tender. Overall, they have the perfect flavor and texture!
Overview: How to make gingerbread waffles
- Whisk dry ingredients together: Flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
- Mix wet ingredients together: Eggs, melted butter, milk, sour cream and molasses.
- Combine ingredients: Pour wet ingredients into the dry ingredients and mix just until combined.
- Cook the waffles: Pour batter into preheated waffle iron. Cook according to manufacturers instructions or until the waffles are crispy on the outside.
- Prepare eggnog whipped cream: Add heavy cream, eggnog and nutmeg to a bowl. Use an electric mixer to mix ingredients on high until soft peaks form.
Looking for a waffle iron? This is the one I own. Every time I use it the waffles are perfectly cooked—fluffy on the inside and slightly crispy on the outside!
Helpful tips for making waffles
Whenever you make waffles, do not over stir the batter. The more you work the dough the less likely you are to get fluffy waffles. Read the manufacturer’s instructions. Different waffle makers cook waffles differently. Some waffle makers need cooking spray and some do not. Don’t lift the lid too early because it will rip the waffle. The waffle is done when the steam from the sides of the iron stop.
Frequently Asked Questions
How to keep waffles warm: If you want to eat breakfast together, then you have to keep the waffles warm! Preheat oven to 250 F and when the waffles come out of the iron, place them on a wire cooling rack on a cookie sheet. Place the cookie sheet in the oven to keep waffles warm.
How to reheat waffles: For a quick reheat, place waffles in the toaster or toaster oven until heated through. If reheating a batch of waffles, warm them up in a 350 F oven for 10 minutes.
Can you freeze waffles? Yes, once cooled, place waffles in a freezer safe bag or airtight container. If layering the waffles, be sure to put parchment paper between layers so the waffles don’t stick. Freeze for up to 1 month. Reheat in toaster or oven until heated through.
Related waffle recipes
Waffles are an easy and versatile breakfast recipe. There are waffle recipes for the every holiday season! Thanksgiving stuffing waffles are the perfect savory option for breakfast the day after Thanksgiving. Pumpkin spice waffles from Lovely Little Kitchen blog will get you in the mood for fall. Chocolate mocha waffles from My Southern Sweet Tooth blog taste good all year round!
Gingerbread waffles are asking to be served for breakfast on Christmas morning. The eggnog whipped cream is the perfect topping along with a dash of nutmeg. If you try this recipe, be sure to tag @ifyougiveablondeakitchen on social media so I can see your holiday breakfast!
Gingerbread Waffles Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 nutmeg
- 4 large eggs
- 6 tablespoons unsalted butter melted and cooled
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup molasses
Eggnog Whipped Cream
- 3/4 cups heavy cream
- 1/4 cup plus 2 tablespoons eggnog full fat
- 1/4 teaspoon nutmeg
- In a large bowl, whisk together the dry ingredients–flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves. Set aside.
- In a separate medium bowl, mix the wet ingredients together in a medium bowl until combined (eggs, melted butter, milk, sour cream, molasses). Add the wet ingredients to the dry ingredients and mix until just until incorporated (be careful not to over mix).
- Heat a waffle iron and cook batter according to manufacturer’s directions.
- Serve warm, topped with eggnog whipped cream and maple syrup.
Egg Nog Whipped Cream
- Chill a mixing bowl in the freezer until cold. Pour chilled whipping cream, eggnog, and nutmeg into the bowl and beat with the whisk attachment on high until the mixture begins to thicken. Continue to beat until soft peaks form. Refrigerate mixture until ready to use.
Adapted from Once Upon A Cutting Board