Buttermilk Gingerbread Waffles Recipe

My sweet-and-spiced Gingerbread Waffles recipe takes everything you love about a great buttermilk waffle and gives it the warmth of the season.

👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat a Belgian waffle iron to medium-high heat.

In a medium bowl, whisk together the buttermilk, brown sugar, eggs, butter, and molasses.

large eggs (at room temperature)2(3oz/85g) butter (melted)6 tbsp(10oz/284g) all-purpose flour2 cups

In a separate bowl, combine the flour, baking powder, ginger, cinnamon, baking soda, and salt until well mixed.

(3oz/85g) butter (melted)6 tbsp(10oz/284g) all-purpose flour2 cupsbaking powder1 tablespoonground ginger2 teaspoonsbaking soda1 teaspoon

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.

(3oz/85g) butter (melted)6 tbsp(10oz/284g) all-purpose flour2 cupsMaple syrup (, for serving)