Buttermilk Gingerbread Waffles bring the cozy warmth of the holidays to your breakfast table in just 30 minutes. The rich, spiced aroma of molasses, cinnamon, and ginger fills your kitchen as the batter sizzles into golden, crisp waffles. Each bite is a perfect balance of fluffy interiors and slightly crunchy edges, with a hint of sweetness that’s not overpowering. These waffles are a delightful twist on a classic, offering a comforting start to your day or a festive treat for weekend brunch.
What makes these waffles truly special is the tangy buttermilk, which adds a subtle depth of flavor and keeps them irresistibly moist. The gingerbread spices create a nostalgic, aromatic experience that feels like a hug in every bite. Whether topped with a drizzle of maple syrup, a dollop of whipped cream, or fresh berries, these waffles are a crowd-pleaser. With just 10 minutes of prep and 20 minutes of cooking, you can whip up a batch that’s sure to become a family favorite.
Ingredients for Buttermilk Gingerbread Waffles
- 1½ cups (12floz/360ml) buttermilk (or substitute with 1½ cups milk + 1½ tbsp lemon juice or vinegar)
- ¾ cup (4½oz/128g) dark brown sugar (light brown sugar works too)
- 2 large eggs (at room temperature)
- 6 tbsp (3oz/85g) butter, melted (unsalted preferred)
- ¼ cup (2½oz/71g) molasses (unsulphured for best flavor)
- 2 cups (10oz/284g) all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Oil for cooking (vegetable or canola oil works well)
- Maple syrup, for serving
Step-by-Step Instructions
- Preheat your Belgian waffle iron to medium-high heat.
- In a medium bowl, whisk together the buttermilk, brown sugar, eggs, melted butter, and molasses until smooth.
- In a separate bowl, combine the flour, baking powder, ginger, cinnamon, baking soda, and salt. Mix until well blended.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, leaving a few small lumps in the batter.
- Lightly brush the waffle iron with oil to prevent sticking. Pour about ½ cup of batter onto the iron and close the lid.
- Cook according to the waffle iron’s instructions, usually until golden brown and crisp (about 3-5 minutes).
- Keep cooked waffles warm by placing them under a clean kitchen towel while you finish the rest of the batter.
- Serve hot with butter and warm maple syrup. Store any leftovers in an airtight container in the refrigerator for up to three days.
Perfect Pairings: Sauce and Topping Ideas
While warm maple syrup is a classic choice, these gingerbread waffles shine with a variety of toppings. Try a dollop of whipped cream and a sprinkle of candied ginger for a festive touch. For a fruity twist, add a spoonful of spiced apple compote or caramelized bananas. If you’re feeling indulgent, drizzle with salted caramel sauce or dark chocolate ganache.
Make-Ahead Magic: Storage and Reheating Tips
These waffles store beautifully for busy mornings! Let them cool completely, then place in an airtight container with parchment paper between layers to prevent sticking. Refrigerate for up to 3 days or freeze for 1 month. To reheat, pop them in a toaster or oven at 350°F (175°C) until crispy and warm. They’ll taste just as fresh as the day you made them!
Spice It Up: Recipe Variations to Try
Customize these waffles to suit your taste! Swap dark brown sugar for coconut sugar for a deeper flavor, or use whole wheat flour for a nuttier texture. Add a handful of chopped pecans or dried cranberries to the batter for extra crunch. For a lighter version, substitute Greek yogurt for half the buttermilk. The possibilities are endless!
Waffle Iron Wisdom: Equipment Guidance
A Belgian waffle iron works best for this recipe, giving you those deep, fluffy pockets. If you’re using a regular waffle maker, reduce the batter to ⅓ cup per waffle and adjust cooking time accordingly. Always lightly oil the iron before each batch to prevent sticking. And don’t peek too soon—wait for the steam to subside for perfectly golden waffles!
Quick Tips for Busy Mornings
Save time by prepping the dry ingredients the night before and storing them in a ziplock bag. Melt the butter and measure the wet ingredients ahead, too—just whisk everything together in the morning. If you’re doubling the recipe, keep cooked waffles warm in a 200°F (95°C) oven on a baking sheet while you finish the rest. Breakfast has never been easier!
Buttermilk Gingerbread Waffles
Ingredients
- 1½ cups buttermilk
- ¾ cup dark brown sugar
- 2 large eggs at room temperature
- 6 tbsp butter melted
- ¼ cup molasses
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Oil for cooking
- Maple syrup for serving
Instructions
- Preheat a Belgian waffle iron to medium-high heat.
- In a medium bowl, whisk together the buttermilk, brown sugar, eggs, butter, and molasses.
- In a separate bowl, combine the flour, baking powder, ginger, cinnamon, baking soda, and salt until well mixed.
- Pour the wet ingredients into the dry ingredients and mix until just combined with a few small lumps remaining.
- Lightly brush a touch of oil on the waffle iron and then pour a ½ cup of batter onto the iron. Cook according to the manufacturer’s directions.
- Keep the cooked waffles under a clean kitchen towel to keep warm while you cook the rest of the batter.
- Serve hot with butter and warm maple syrup. Store leftovers in an airtight container in the refrigerator for up to three days.
