Gingerbread Waffles with Lemon Glaze

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I can’t get enough of holiday spices this time of year. The smell of cinnamon and ginger makes me happy. I’ve always loved anything that feels a little special, even on a busy morning. These gingerbread waffles are a delicious change from the usual pancake mix.

They are packed with all those warming, festive flavors I love. The bright, tangy lemon glaze takes them to a whole new level. I wanted to share this recipe so you can feel that holiday magic too. Here’s how you can make your perfect, crispy batch.

I’m so glad you stopped by today. I really hope this recipe helps you make your holiday mornings feel extra special. That combination of warm spice and bright lemon is irresistible to me. I can’t wait to hear how yours turn out.

Ingredients

For the Waffles

• All-Purpose Flour: 2 cups (240 g)
• Brown Sugar (packed): 1/4 cup (50 g)
• Baking Powder: 2 teaspoons (10 ml)
• Ground Ginger: 2 teaspoons (10 ml)
• Ground Cinnamon: 1 teaspoon (5 ml)
• Ground Cloves: 1/2 teaspoon (2.5 ml)
• Salt: 1/2 teaspoon (2.5 ml)
• Eggs (large): 2, separated
• Molasses (unsulphured, dark): 1/4 cup (60 ml)
• Milk (whole or 2%): 1 and 1/2 cups (360 ml)
• Butter (unsalted, melted and cooled): 1/4 cup (1/2 stick, or 55 g)

For the Lemon Glaze

• Powdered Sugar (confectioners’ sugar): 1 cup (120 g)
• Lemon Juice (freshly squeezed): 2 tablespoons (30 ml)
• Milk (optional, for thinning): 1 to 2 teaspoons (5 to 10 ml)

Instructions

1. Prepare the Dry Ingredients

• Preheat your waffle iron according to the manufacturer’s directions.
• In a large bowl, whisk together the 2 cups (240 g) of flour, 1/4 cup (50 g) of brown sugar, 2 teaspoons (10 ml) of baking powder, 2 teaspoons (10 ml) of ginger, 1 teaspoon (5 ml) of cinnamon, 1/2 teaspoon (2.5 ml) of cloves, and 1/2 teaspoon (2.5 ml) of salt. Make sure the spices are evenly mixed.

2. Mix the Wet Ingredients

• In a separate medium bowl, whisk together the 2 egg yolks, 1/4 cup (60 ml) of molasses, 1 and 1/2 cups (360 ml) of milk, and the 1/4 cup (55 g) of melted butter until smooth.
• Pour the wet mixture into the dry ingredients and whisk gently until just combined. Be careful not to overmix the batter; a few small lumps are fine and actually help keep the waffles tender.

3. Fold and Cook

• In a clean, grease-free bowl, use a hand mixer or whisk to beat the 2 egg whites until stiff peaks form. This means they stand up straight when you lift the whisk.
• Gently fold the beaten egg whites into the waffle batter in two additions. The batter should be light and fluffy.
• Pour the batter onto the hot, lightly oiled waffle iron, using the amount recommended by your machine (usually about 1/2 to 3/4 cup). Cook until the steam stops and the waffles are golden brown and crispy, about 3 to 5 minutes. Place finished waffles on a wire rack to keep them from getting soggy.

4. Make the Glaze and Serve

• In a small bowl, whisk together 1 cup (120g) of powdered sugar and 2 tablespoons (30ml) of lemon juice until smooth. If the glaze is too thick to drizzle, add milk 1 teaspoon at a time until you reach the right consistency.
• Drizzle the glaze generously over the warm gingerbread waffles and serve immediately.

Pro Tips for Perfect Waffles

• Stiff Egg Whites: Beating the egg whites separately and folding them in is the secret to a waffle that is light on the inside and crispy on the outside. Do not skip this step for the best texture.
• Do Not Overmix: Mixing the batter too much activates the gluten, resulting in a tough, chewy waffle instead of a light and tender one. Stop mixing as soon as the flour streaks disappear.
• Keep Them Crisp: Always place finished waffles on a wire cooling rack instead of a plate. This allows air to circulate them and keeps the bottoms from getting soggy from trapped steam.
• Serve with Cinnamon Butter: Instead of just plain syrup, make a simple spiced butter by mixing softened butter with a pinch of cinnamon and brown sugar. It melts wonderfully over the warm waffles.

Frequently Asked Questions (FAQs)

1. Can I make the batter ahead of time? No, because of the leavening agents (baking powder) and the folded egg whites, the batter must be used immediately after mixing. The crispy texture relies on the air created by the egg whites.
2. What if my waffles are turning out soft? This usually means your waffle iron wasn’t hot enough, or you didn’t cook them long enough. Make sure the iron is fully preheated and wait until the steam stops before removing the waffle.
3. Can I substitute a different sweetener for the brown sugar? Yes, you can use granulated white sugar, but brown sugar adds a richer, deeper flavor that complements the gingerbread spices nicely.
4. How do I clean my waffle iron after making these? Allow the iron to cool completely. Wipe any crumbs or sticky residue with a damp cloth or paper towel. Do not use metal scouring pads, which can damage the non-stick coating.
5. Is molasses necessary? Yes, molasses is key to the traditional gingerbread flavor and color. Using a lighter molasses is fine, but avoid blackstrap molasses, as it can be too bitter.

Variations to Make It Your Own

• Chocolate Chip Gingerbread: Mix 1/2 cup (85 g) of mini chocolate chips into the batter right after you fold in the egg whites. Chocolate and ginger are a delicious combination!
• Caramel Apple Topping: Instead of the lemon glaze, top the waffles with warm, sautéed cinnamon apples and a drizzle of caramel sauce for an autumnal twist.
• Dairy-Free Waffles: Substitute the milk with a non-dairy option like oat milk or almond milk, and use a plant-based butter alternative in the same amount (1/4 cup or 55 g). The final texture will still be excellent.
• Nuts and Oats: Add 1/4 cup (30 g) of finely chopped pecans or walnuts and 1/4 cup (25 g) of quick-cooking oats to the dry ingredients for a heartier, crunchier waffle.

Storage and Reheating

• To Store (Cooked Waffles): Waffles freeze beautifully. Once they are completely cool, layer them between sheets of wax paper and store them in a freezer-safe bag or container for up to three months.
• To Reheat (For Crispness): Reheating in a toaster oven or a standard toaster is the best method to bring back the crispness. Toast them straight from the freezer on a medium setting until heated through.
• To Reheat (Oven): Preheat your oven to 300°F (150°C). Place frozen waffles on a wire rack on a baking sheet and bake for about 10 minutes. Do not microwave, as this makes them soft and rubbery.

Common Mistakes to Avoid

• Removing Waffles Too Soon: If you lift the lid of the waffle iron too early, the waffle can tear or split because it hasn’t fully set yet. Be patient; wait until the iron stops releasing steam before checking for doneness.
• Glazing Hot Waffles: While the waffles should be warm, glazing them while they are steaming hot will cause the glaze to melt immediately and run off the sides. Let them cool for just a minute or two on the cooling rack before drizzling.
• Using Liquid Molasses Measurements for Dry: Molasses is a liquid, so it needs to be measured with the other wet ingredients. Do not mistake the measurement of 1/4 cup (60 ml) as a dry measurement, as the recipe balance relies on it being incorporated with the milk and eggs.
• Not Separating the Eggs: Although it’s an extra step, the difference between a simple batter and one with stiff, folded egg whites is huge. Skipping this will result in a flat, dense waffle instead of a light, fluffy one.

Final Thoughts on Christmas Morning Magic

The aroma of these gingerbread waffles baking is the true definition of a Christmas morning. They fill your home with warmth and spice, and the bright lemon glaze is the perfect finishing touch. They are simple to make, easy to freeze, and offer a cozy, engaging experience for your holiday brunch.

Enjoy this special morning treat!