Gingerbread Waffles with Cinnamon Whipped Cream (Cozy Holiday Breakfast)

Why you’ll love it

• Tastes like the holidays: molasses and warm spices turn ordinary waffles into a festive treat.
• Crisp outside, fluffy inside: buttermilk and melted butter give the perfect waffle texture.
• Freezer-friendly: reheat them in the toaster for an easy weekday breakfast all season.

Quick facts

Ingredients

For the dry ingredients

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/4 cup (50 g) packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

For the wet ingredients

• 2 large eggs, at room temperature
• 1 1/2 cups (360 ml) buttermilk, at room temperature
• 1/4 cup (85 g) unsulphured molasses (not blackstrap)
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled, plus more for the waffle iron
• 1 tsp pure vanilla extract

For the cinnamon whipped cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp pure vanilla extract

For serving

• Warm pure maple syrup
• Sliced pears, pomegranate seeds or a dusting of powdered sugar (optional)

Step-by-step method

1. Preheat. Preheat the waffle iron according to the manufacturer’s directions. Heat the oven to 200°F (95°C) and set a wire rack on a baking sheet inside to keep the waffles warm and crisp.

2. Mix the dry ingredients. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg, breaking up any lumps of sugar.

3. Mix the wet ingredients. In a medium bowl, whisk the eggs until smooth. Whisk in the buttermilk, molasses, melted butter and vanilla until the molasses is fully blended.

4. Combine gently. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry flour remains. A few small lumps are fine; do not overmix. Let the batter rest 5 minutes while the iron finishes heating.

5. Cook the waffles. Lightly brush the waffle iron with melted butter. Pour in enough batter to cover about three-quarters of the grid (about 2/3 cup / 160 ml for a large Belgian iron), close and cook 4 to 5 minutes, until the steam slows to a wisp and the waffle is deep golden brown and crisp.

6. Keep warm. Transfer each waffle to the rack in the oven in a single layer, without stacking, so it stays crisp. Repeat with the remaining batter, brushing the iron with butter as needed.

7. Whip the cream. In a chilled bowl, beat the heavy cream, powdered sugar, cinnamon and vanilla with a hand mixer or whisk on medium-high speed 2 to 3 minutes, until soft peaks form.

8. Serve. Top the hot waffles with a big spoonful of cinnamon whipped cream, a drizzle of warm maple syrup and fruit if you like. Serve right away.

How to know it is done

A waffle is done when the steam coming out of the sides of the iron has almost stopped, the lid lifts easily without sticking, and the waffle is a deep, even golden brown with crisp edges. Because molasses darkens the batter, judge by the steam and the crisp texture rather than color alone; the outside should sound crisp when tapped and the inside should be soft and fully cooked, not gummy. If the waffle tears when you open the lid, close it and cook 1 minute longer.

Tips for the best result

• Do not overmix the batter; a few lumps keep the waffles light and tender.
• Use regular unsulphured molasses; blackstrap molasses is bitter and too strong.
• Let the iron heat fully before each waffle so the outside sets crisp right away.
• Do not open the lid early; wait until the steam slows down.
• Keep cooked waffles on a rack, not a plate, so the bottoms do not steam and turn soft.

Variations and substitutions

• No buttermilk: stir 1 1/2 tbsp lemon juice or white vinegar into 1 1/2 cups (360 ml) milk and let it stand 5 minutes.
• Gingerbread pancakes: cook 1/4-cup portions of the batter on a buttered griddle over medium heat, 2 to 3 minutes per side.
• Whole wheat: replace up to 1 cup (125 g) of the flour with white whole wheat flour.
• Lemon glaze: drizzle with a glaze of 1 cup (120 g) powdered sugar and 2 tbsp lemon juice instead of syrup.
• Dairy-free: use oat milk with 1 1/2 tbsp lemon juice and melted coconut oil, and top with coconut whipped cream.
• Extra spicy: add 1 tbsp finely chopped crystallized ginger and a pinch of black pepper to the batter.

Make ahead

Whisk the dry ingredients together up to 1 week ahead and store them in an airtight container. You can also cook the waffles ahead: cool them completely on a rack, then freeze them in a single layer on a baking sheet until firm and transfer them to a freezer bag. The cinnamon whipped cream can be made up to 1 day ahead and refrigerated; whisk it briefly before serving.

Storage and reheating

Refrigerate cooled waffles in an airtight bag for up to 3 days or freeze them up to 3 months with parchment between them. Reheat them from cold or frozen in the toaster or on a rack in a 350°F (175°C) oven for 5 to 8 minutes, until hot and crisp; the microwave makes them soft. Keep leftover whipped cream covered in the refrigerator for up to 1 day.