This Gingerbread Waffles recipe is topped with the best vanilla cream syrup and makes the perfect Christmas breakfast! They are easy and quick to make from scratch and a breakfast everyone will love!
Looking for more breakfast recipes? Try my favorite French Toast, Lox Bagel, Breakfast Taquitos, or Breakfast Potatoes!
Why I love this recipe:
- Festive – Nothing makes the holiday season feel more festive than waking up to these Christmas waffles! This recipe is on repeat in our house all season long.
- Quick – Ditch the box mix and make this easy recipe instead!
- Family Favorite – Flavorful gingerbread waffles topped with insanely good vanilla cream syrup; the only thing that could make it better is a cup of homemade eggnog or hot wassail!
How to make Gingerbread Waffles:
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
Mix Wet Ingredients: In a medium bowl, combine the egg yolks, oil, milk, Greek yogurt and molasses and mix well.
Beat Egg Whites: Add the egg whites to a large bowl and beat with electric mixers until they reach stiff peaks.
Mix Batter: Add the wet mixture to the bowl with the dry ingredients and stir to combine. Gently fold in the egg whites.
Cook: Heat a waffle iron and grease with butter or cooking spray. Add about ¼ cup of batter to the hot waffles iron (or more, depending on what type of iron your using).
Serve: Enjoy the best homemade waffles immediately with warm vanilla cream syrup on top and a side of berries.
How to Make Vanilla Cream Syrup:
Combine Ingredients: Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted. Bring mixture to a boil and boil, stirring frequently, for 3-5 minutes.
Add Vanilla and baking soda and Serve: Remove from heat and add vanilla and baking soda. Allow to cool for a few minutes before serving over waffles for Christmas breakfast or anytime throughout the season.
Freezing Instructions:
To Freeze: Allow to cool completely, then store in a freezer-safe bag for up to 3 months. Rewarm in the toaster or microwave.
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Recipe
For the Vanilla Cream Syrup:
Gingerbread Waffles:
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In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices. Whisk to combine.
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In a medium bowl, combine the eggs yolks, oil, milk, Greek yogurt and molasses and mix well.
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Add the egg whites to a large bowl and beat with electric mixers until they reach stiff peaks.
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Add the wet milk/molasses mixture to the bowl with the dry ingredients and stir to combine. Gently fold in the egg whites.
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Heat a waffle iron and grease with butter or cooking spray. Add about ¼ cup of batter to the hot waffles iron (or more, depending on what type of iron your using) and cook according to iron instructions. Serve warm with syrup.
Vanilla cream syrup:
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Add sugar, butter and cream to a large saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
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Bring mixture to a low boil and boil, stirring frequently, for 3-5 minutes.
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Remove from heat and add vanilla and baking soda. Allow to cool for a few minutes before serving over waffles.
Waffle recipe adapted from Martha Stewart.
Calories: 625kcalCarbohydrates: 74gProtein: 11gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 157mgSodium: 650mgPotassium: 336mgFiber: 1gSugar: 46gVitamin A: 727IUVitamin C: 0.3mgCalcium: 176mgIron: 3mg
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I originally shared this recipe December 2015. Updated November 2022.