Gingerbread Belgian Waffles served on a white plate with cranberry compote and a whipped cream topping.

Simple Sundays | Gingerbread Belgian Waffles

Taste the holidays with this recipe for Gingerbread Belgian Waffles! Topped with cranberry compote and whipped cream, this special treat will fill your kitchen with the aromas of cinnamon, spice and all things nice.

Gingerbread Belgian Waffles served on a white plate with cranberry compote and a whipped cream topping.
Simple Sundays | Gingerbread Belgian Waffles

Gingerbread Belgian Waffles topped with cranberry compote and whipped cream will fill your kitchen with the aromas of cinnamon, spice and all things nice!

Gingerbread Belgian Waffles served on a white plate with cranberry compote and a whipped cream topping.

My dad still has the kitchen table – the one with the dark wood laminate, inlaid stripes and metal legs, the one with the matching black, vinyl chairs, the one where I would sit in the mornings before school, meticulously spreading the butter into every nook and cranny of my frozen waffles. I wouldn’t take a bite until the buttery goodness was melted, then the syrup carefully drizzled from the plastic lady, not a single square missed. Waffles had to be just so and were very serious business.

Waffles served on a white plate with cranberry compote and a whipped cream topping.

I can’t tell you the last time I buttered my waffles. Somewhere along the way, I’ve dropped the butter habit, replacing it with drizzles of pure maple syrup, compotes, and dollops of whipped cream. I’ve also lost the patience to make sure each nook and cranny is smothered, but I think of that little girl each time I eat a waffle. I’d love to know what she would do if I made her these Gingerbread Belgian Waffles.

Gingerbread Belgian Waffles with a cranberry compote on a white plate.

With Christmas classics playing in the background, and our tree twinkling and shining, all I want is everything Christmas, with its cinnamon and spice and all things nice. Every nook and cranny of the kitchen was filled with the aroma of gingerbread as these waffles baked, and all it took was a topping of cranberry compote and some whipped cream before I devoured them in minutes. Butter would be heavenly, but I just couldn’t wait. There’s just less time to waste.

Gingerbread Belgian Waffles served on a white plate with cranberry compote and a whipped cream topping.

MORE HOLIDAY RECIPES TO TRY

Cranberry Curd and Hazelnut Shortbread Bars
Cinnamon Toffee Butterhorns (Rugelach)
Oven-Roasted Chestnuts
Maple Glazed Cranberry Bread
Gingerbread French Toast

MORE WAFFLE RECIPES TO TRY

Apple Oatmeal Blender Waffles
Mashed Potato and Stuffing Waffles
Chocolate Zucchini Belgian Waffles
Apple Stuffed Belgian Waffles

Gingerbread Belgian Waffles

Taste the holidays in every nook and cranny of these Gingerbread Belgian Waffles! Make the batter the night before, and you'll have a festive breakfast within minutes.
Course Breakfast, Brunch
Cuisine American, Belgian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 waffles
Calories 276kcal

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 cups buttermilk
  • 6 tablespoons unsalted butter melted
  • 2 large eggs lightly beaten
  • 2 tablespoons molasses
  • whipped cream for serving
  • fruit topping such as cranberry compote, for serving

Instructions

  • Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. In a smaller bowl, whisk the buttermilk, melted butter, eggs and molasses. Add the buttermilk mixture to the flour mixture, stirring until just combined; do not overmix, a few lumps are ok.
  • When the waffle iron is ready, pour the batter in the wafflemaker (about 1/2 cup per waffle, depending on the size of your waffle mold), and bake for 3 minutes. Transfer the waffles to the metal cooling rack (be sure not to stack waffles as this will make them soggy) until serving, or serve immediately. Enjoy with a fruit compote and whipped cream.

Notes

Make it ahead: The batter can be prepared the night before and waffles baked the following morning.
Use up holiday leftovers: These waffles pair beautifully with any leftover cranberry sauce/compote!
Adapted from Belgian Buttermilk Waffles with Glazed Bananas, Gourmet (June, 2005), via Epicurious.

Nutrition

Calories: 276kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 507mg | Potassium: 310mg | Fiber: 1g | Sugar: 11g | Vitamin A: 158IU | Calcium: 141mg | Iron: 2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Vijay @ NoshOn.It

    I saw these posted this morning and was lucky enough to have everything on hand to make them. They’re absolutely delicious and perfect for a winter morning!

    Reply
    • Liren Baker

      This absolutely made my morning, Vijay! I’m so glad you were able to start your Sunday with these waffles! :)

      Reply
    • Liren Baker

      Thank you, Sue! I used the last of my cranberry compote from Thanksgiving for these waffles. Time to make more :)

      Reply
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