The Gingerbread Waffles make for a perfect Christmas breakfast! They’re soft and moist and deliciously spiced and flavorful. And that cream cheese frosting just takes them to next level amazing!
My family loves these waffles! I like that they aren’t as strong as a lot of gingerbread treats out there, so in other words they aren’t too intensely flavored for the kids to enjoy.
They have the perfect balance of rich molasses and warm spices, and there couldn’t be a better finish for them than that sweet and tangy cream cheese glaze!
Then for a festive garnish you can add sugared cranberries and mint leaves (not intended to be eaten with them just for looks, mint and gingerbread would be a strange flavor combo).
Let’s not forget the side of salty bacon, the molten fried eggs, lots of fresh fruit, and tall glasses of crisp sparkling juice.
And maybe big piles of whipped cream in there somewhere :). Whipped cream and strawberries, it’s sounds festive so go with it.
Then add anything else you have because it’s tradition to go all out on Christmas breakfast right?
You could also serve these waffles with maple syrup but I’m pretty sure you’ll like the cream cheese glaze option 100 times more.
I mean it’s basically frosting for breakfast so who could complain?
If you plan on serving all of these gingerbread waffles at once just keep those that have already cooked in a just warm oven while the others finish cooking (keep on eye on them though so they don’t dry).
Hope you enjoy!
Gingerbread Waffles with Cream Cheese Glaze
- 1 3/4 cups (247g) all-purpose flour**
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 6 Tbsp (85g) unsalted butter, melted
- 1/2 cup (110g) packed dark brown sugar
- 3 Tbsp (66g) unsulphured molasses
Cream Cheese Glaze
- 4 oz. cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 1/2 cups (190g) powdered sugar
- 3 - 4 Tbsp milk
- 1/2 tsp vanilla extract
Preheat waffle iron while preparing batter.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds.
Make a well in center of flour mixture and set aside.
In a separate medium mixing bowl whisk together eggs. Add in milk, sour cream, butter, brown sugar and molasses and whisk until well combined.
Pour milk mixture into well in flour mixture then whisk mixture just until combined (batter should be slightly lumpy).
Spray waffle iron with non-stick spray.
Pour batter into waffle iron (the amount you need to add will vary based on waffle maker size. For smaller waffles you'll only need about 1/3 cup for Belgian waffles you'll need about 2/3 cup).
Cook according to waffle iron manufacturers instructions.
Plate waffles and serve with cream cheese glaze, either pipe over top by pouring it into a resealable bag and snipping one end or spoon and spread over top.
Cream Cheese Glaze
Place cream cheese and butter in a medium mixing bowl. Using an electric hand mixer whip mixture until well blended and slightly fluffy.
Add in powdered sugar, milk and vanilla and whip mixture until light and fluffy.
*I got 14 smaller waffles from this recipe. For Belgian waffles you'll get about 5 - 6.
**To measure flour, don't sift or whisk first, simply scoop with measuring cup and level top with a butter knife.
Recipe source: adapted slightly from King Arthur Flour