Save These Gingerbread Waffles with Creamy Eggnog Sauce have become our family’s favorite breakfast to kick off the holiday spirit. Spiced with ginger and molasses, then drenched in a velvety eggnog sauce, they make any winter morning feel extra special. There is nothing like the scent filling the kitchen and the cozy flavors drawing everyone to the table.
When my kids requested “Christmas breakfast” in October, I tested this recipe. It quickly became our weekend ritual all through December. The eggnog sauce makes these waffles irresistible and the leftovers never last long.
Ingredients
- All-purpose flour: gives the waffles a tender crumb Look for unbleached flour for best flavor
- Brown sugar: adds subtle molasses flavor Choose dark for deeper taste
- Baking powder and baking soda: create the light crispy texture Use fresh leaveners for the best rise
- Salt: balances and lifts the spices Always use fine sea salt for even flavor
- Ground ginger: provides that unmistakable gingerbread warmth Make sure yours is fresh and fragrant
- Ground cinnamon: layers in classic warmth Choose Ceylon cinnamon for a gentle spice
- Ground cloves: bring depth Use sparingly and always opt for ground rather than whole
- Ground nutmeg: rounds out the spice blend Freshly grated if possible
- Eggs: bind everything and provide structure Use large eggs at room temperature
- Whole milk: gives the batter richness Avoid low-fat for best results
- Unsulphured molasses: is the backbone of true gingerbread flavor Use dark robust molasses for richness
- Unsalted butter: provides classic flavor and crisp edges Melt and cool before using for best waffles
- Vanilla extract: ties everything together Choose pure extract for best fragrance
- Eggnog: lends creamy thickness and holiday flavor to the sauce Pick high-quality eggnog with minimal stabilizers
- Heavy cream: makes the sauce extra silky Opt for cream with no additives
- Sugar: sweetens the sauce just enough Use standard granulated sugar
- Cornstarch: thickens the sauce for the perfect pour Look for lump-free powder
- Extra nutmeg: in the sauce boosts aroma A touch more brings the holiday vibe
- Vanilla extract: in the sauce brings it all together Use the same pure extract as in the batter
Instructions
- Preheat the Waffle Iron:
- Set your waffle iron to the manufacturer’s recommended setting for classic waffles This ensures even heat and crisp edges
- Mix the Dry Ingredients:
- Whisk the flour brown sugar baking powder baking soda salt ginger cinnamon cloves and nutmeg in a large bowl Make sure the spices are well distributed to prevent bitter pockets
- Combine the Wet Ingredients:
- In a separate bowl whisk the eggs milk molasses melted butter and vanilla extract until everything is silky and fully blended The molasses may take a moment to incorporate
- Bring the Batter Together:
- Pour the wet mixture over the dry ingredients Gently fold with a spatula until just combined Be careful not to overmix as a few lumps help keep the waffles light
- Cook the Waffles:
- Lightly grease the hot waffle iron Ladle in enough batter to just cover the grid Close the lid and cook until the waffles are golden brown and the edges are crisp Most irons will steam heavily at first then quiet down when done
- Prepare the Eggnog Sauce:
- As the waffles cook whisk eggnog cream sugar cornstarch and nutmeg in a small saucepan Place over medium heat and whisk constantly until the mixture thickens and begins to bubble This usually takes three to five minutes Remove from heat and stir in the vanilla
- Serve Warm:
- Place the waffles on warm plates and drizzle with generous amounts of the creamy eggnog sauce Serve immediately for the dreamiest results
Save Molasses is my secret star here Any time I open a jar and pour it into the batter I am instantly reminded of baking gingerbread cookies with my grandmother While the waffles cook the molasses and spices fill my whole kitchen with nostalgia
Storage and Make Ahead
Keep leftover waffles tightly wrapped and refrigerated for up to three days They reheat crisply in a toaster or warm oven To freeze place cooled waffles in a single layer then stack with parchment between them Store them in an airtight bag for up to two months The eggnog sauce will keep in the fridge for three days Rewarm gently and stir before serving
Ingredient Swaps
Choose oat milk and dairy free butter if you need a non dairy option The sauce can be made with plant based cream and eggnog Light molasses works but the flavor will be milder Spelt or white whole wheat flour gives a nuttier touch to the waffles
Perfect Pairings
Top with chopped toasted pecans or walnuts for extra crunch Fresh fruit compote or poached pears are stunning alongside If you love over the top brunch try a blob of whipped cream or swirl of caramel on each stack
The History of Gingerbread
Gingerbread dates back centuries as a winter treat across Europe In early American homes it transformed into breads waffles and cakes With warming spices once prized for their exoticness gingerbread became a holiday classic passed from generation to generation
Seasonal Tips
Make a double batch of batter and keep the second half in the fridge overnight for a quick morning treat Try swirling a little orange zest into the batter for a citrusy punch on chilly winter days For festive parties bake the waffles ahead freeze them then reheat for effortless entertaining
Success Stories
Friends often send pictures of their kids licking up the extra eggnog sauce claiming it is the best part Both adults and little ones will fight for the last waffle at brunch Perfect holiday gift if you deliver a box of waffles and a jar of sauce Many families have told me these waffles are now their Christmas morning tradition
Freezer Meal Option
Cool waffles in a single layer before freezing Stack them with wax paper and store in a ziptop bag Eggnog sauce can be portioned into small containers and reheated on the stove
Save Serve these gingerbread waffles warm and enjoy every bite of cozy, festive comfort.
Recipe FAQ
- → What gives these waffles their gingerbread flavor?
Molasses, ginger, cinnamon, cloves, and nutmeg combine in the batter to create classic gingerbread warmth and aroma.
- → Can I make the waffles gluten-free?
Yes! Substitute a gluten-free all-purpose flour blend for the standard flour to enjoy them gluten-free.
- → How is the eggnog sauce thickened?
Cornstarch is whisked into eggnog, cream, and sugar, then cooked until the sauce thickens and becomes creamy.
- → What toppings go well with these waffles?
Toasted pecans, whipped cream, or even a dusting of powdered sugar pair beautifully with the eggnog sauce.
- → Can I prepare the waffles ahead of time?
Yes, keep finished waffles warm in a low oven (200°F/95°C) until ready to serve for easy meal planning.
- → Is it possible to add extra spice or flavor?
A pinch of black pepper or a splash of dark rum adds depth and a grown-up twist to the sauce.