Gingerbread waffles – crispy exterior, fluffy interior, and perfectly spiced. The perfect holiday breakfast! (Gluten free, dairy free)
What do you eat on Christmas morning?
It’s one of those things I love hearing. Some families do cinnamon rolls or pecan sticky buns, some families have a special breakfast strata they make…my in-laws make little fried donuts they call Fudds.
My family always did waffles. My grandma spends most of Christmas morning (and sometimes into the early afternoon) making stacks upon stacks of waffles for all the family that comes and goes. We almost always celebrated Christmas on our own growing up (since we moved so much), but our own waffle breakfast was one of my favorite parts of the holiday.
I’ve been combing through some old recipes trying to see what needs updating (answer: a lot), and these gingerbread waffles caught my eye. So, one morning after I got the kids to school, I pulled out my waffle maker and got to work testing.
They’re better than ever.
They taste just like the holidays and are certainly easy enough to pull off without much fuss, whether you make them the first day of Christmas vacation from school, on Christmas morning, or New Year’s Day.
Notes on the Recipe?
Let’s talk gluten free, dairy free. I made these with Bob’s Red Mill 1 to 1 Baking Mix. It’s a literal 1 to 1 substitute for white flour, so if you aren’t gluten free, you can feel confident making this recipe with white flour. In fact, this is updated from our old version, where I did just that. Also, you’ll see options below for dairy free (or not) folks. You can use a variety of fats and milks with this recipe. Just see below for the right ratios!
What to top them with? My extended family lives for our family’s buttermilk syrup recipe. It tastes like caramel! It’s not gluten or dairy free, but if you’re looking for something caramel-y to drizzle, I’m thinking this 5 Minute Vegan Caramel Sauce would do the trick. Otherwise, a bit of powdered sugar, whipped cream (coconut or regular), or pure maple syrup will always do the job.
These freeze beautifully. Place them on a cooling rack or baking sheet lined with parchment or a silicone baking mat and freeze for 20-30 minutes, or until slightly firmed and no longer tacky. (This will keep them from sticking together in one giant clump.) Transfer to an airtight container or bag and freeze up to 2 months. You can pop them into a toaster or warm them in the oven to revive their crispy texture.
Looking for more holiday breakfast faves?
- Bacon and Potato Breakfast Bake
- Sausage and Veggie Breakfast Bake
- Buttermilk Syrup
- Vegan Hot Chocolate
- 1½ cups milk (I use almond, coconut, or cashew, but dairy works fine, too!)
- 1½ tsp apple cider vinegar
- ⅓ cup coconut sugar
- ¼ cup (4 Tbsp) butter, vegan butter, ghee, or coconut oil, melted
- 2 eggs
- 2 cups flour (I use Bob's Red Mill 1 to 1 GF Baking Mix, or you can use white flour)
- 2 tsp ginger
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Preheat waffle iron.
- In a small bowl, whisk together milk, vinegar, sugar, butter, and eggs.
- In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- Stir wet mixture into the dry mixture and stir until smooth.
- Scoop ⅓-1/2 cup batter into waffle iron and cook according to manufacturer's directions.