Buttermilk Gingerbread Waffles

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Hi Bold Bakers!

It’s never too early to get into the holiday spirit, and these gingerbread buttermilk waffles are just the trick. Plus, kids (and adults) will love that they’re getting to have gingerbread for breakfast! Don’t even save them for the holidays; eat these deliciously spiced waffles all year long.

[ Looking for more gingerbread? Try my Gingerbread Trifle! ]

These thick, fluffy Belgian waffles are filled with the flavor of ginger, cinnamon, and molasses — perfect for breakfast during the colder months. They are the ideal combination of a little sweet and a little spicy. Plus, I love the texture of a well-cooked waffle, crispy on the outside but soft and fluffy on the inside. 

Also a bonus? The batter is mixed in no time and cooking time just depends on your waffle iron and how fast you can sling ’em! 

What Are Gingerbread Buttermilk Waffles?

These waffles are a lot like my buttermilk waffles, which utilize the acid in the buttermilk to tenderize the waffle, giving you a moist, tender, extra fluffy waffle. If your waffles typically come out dense and cake-like, buttermilk is your answer.

But beyond my traditional waffle recipe, these are gingerbread flavored. Molasses, ginger, and cinnamon are added to give you that iconic flavor. If you like it a little spicier, don’t be afraid to add ½ teaspoon of ground black pepper to the batter.

What You Need To Make Gingerbread Buttermilk Waffles

• Measuring Cups and Spoons
• Waffle iron
• Mixing bowls

How To Make Gingerbread Buttermilk Waffles

These waffles come together in no time, making your morning stress-free and absolutely delicious. Here is how you make them (get all the measurements down below): 

1. Preheat your waffle iron to medium-high heat.
2. In a medium bowl, whisk the buttermilk, brown sugar, eggs, butter, and molasses together.
3. In another bowl, combine the flour, baking powder, ginger, cinnamon, baking soda, and salt until well mixed.
4. Pour the wet ingredients into the dry and mix until just combined, with a few small lumps remaining.
5. Brush the waffle iron with a touch of oil and pour a ½ cup of batter onto the iron. Cook according to the manufacturer’s directions.
6. Keep the cooked waffles under a clean kitchen towel to keep them warm while you cook the rest of the batter.

Gemma’s Pro Chef Tips For Making Gingerbread Buttermilk Waffles

• If you don’t have buttermilk, you can easily make your own using my recipe for Homemade Buttermilk.
• Molasses (or treacle) is an important ingredient. If you can’t buy it, you can easily make it from scratch at home using my Molasses Substitute recipe.
• Out of brown sugar? Make your own Brown Sugar!
• If you don’t have a Belgian waffle iron, you can use this batter to make gingerbread pancakes.
• If you like a little kick to your gingerbread, try adding a ½ teaspoon of ground black pepper to the batter.
• Turn these into toaster waffles! Place in the freezer for up to 2 months. Rewarm in a 300°F (150°C) oven or toast in a toaster on low until heated through.

How Do I Store Gingerbread Buttermilk Waffles?

You can store any leftover waffles in an airtight container in your refrigerator for up to three days. Or, make them toaster waffles! See my pro chef tip above. 

Make More Gingerbread Recipes!

• Gingerbread Men
• Gingerbread Truffles
• Gingerbread Trifle
• Gingerbread Pudding

And don’t forget to buy my Bigger Bolder Baking Cookbook!

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