Gingerbread Waffles with Eggnog Whipped Cream
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! You may also like my easy gingerbread pancakes.
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!
Ingredient Notes
- Spices: Check that your spices are fresh and not expired for the best flavor.
- Molasses: Use unsulphured molasses (not bootstrap). I prefer Grandma’s Molasses.
- Sour cream: For a tender texture, use full-fat sour cream at room temperature.
- Milk: Any type of milk will work in this recipe. Keep in mind nondairy milk will affect the taste.
- Butter: Melt the butter and let it cool slightly before adding to the batter.
- Baking powder and baking soda: These leavening agents help the batter rise and create a fluffy texture. Check that they are fresh and not expired for best results.
Refer to the recipe card for ingredient details and measurements.
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!
Expert Tips
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
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.
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.
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 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 will get you in the mood for fall. Another popular Christmas breakfast is eggnog French toast.
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Get the Recipe: Gingerbread Waffles
Ingredients
Gingerbread Waffles Ingredients:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ nutmeg
- 4 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1 cup milk
- ½ cup sour cream
- ¼ cup molasses
Eggnog Whipped Cream
- ¾ cups heavy cream
- ¼ cup plus 2 tablespoons eggnog, full fat
- ¼ teaspoon nutmeg
Instructions
Gingerbread Waffles
- 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
13 Comments on “Gingerbread Waffles with Eggnog Whipped Cream”
perfect Christmas breakfast!
Yes, very festive!
These sound hearty and fantastic! The eggnog whipped cream is such a great idea! Can’t wait to try these!
Thank you, Christie!
These sound wonderful… Why wait until Christmas. I want some now.
My daughter and husband are going to love this recipe! I can’t wait to give this a try! So excited!
Perfect way to start the day, what a perfect combination!
These are lovely for the holidays! They’re perfect for a special breakfast or brunch! Love the whipped topping!
My whole family loves waffles! They will love these gingerbread waffles for breakfast!
What a great recipe for Christmas morning! I am loving this idea; can’t wait to give these a try!
I vote these for weekend breakfast! Yum! You just cant beat the flavor!
This is seriously a must-make for the holidays!