Gingerbread Waffles

The warm flavors of molasses, snappy ginger, and earthy cinnamon come together in these caramel colored and oh-so-fluffy waffles. Gluten free, too!


Breakfast is the most important meal of the day, so what better way to celebrate the holidays (or any day, for that matter) than with these beautiful Gingerbread Waffles?


The warm flavors of molasses, snappy ginger, and earthy cinnamon come together in these caramel colored and oh-so-fluffy waffles. There really is nothing to make you feel more cozy during these long winter months!


These beauties taste delicious with a sprinkling of powdered sugar, or drizzled in your favorite maple syrup or (my favorite) buttermilk syrup. Any way you serve them, they’re sure to be enjoyed by adults and kids alike.

The secret to a good waffle is the waffle iron. We’re waffle addicts (hi, my name is Celeste and I eat waffles for breakfast, lunch, and dinner) so we’ve gone through a few-the one we got as a wedding gift and 2 or 3 afterwards. When the last one quit working, I decided to invest in one that flips and cannot recommend it enough! Your waffles will come out perfectly crispy on the outside and soft as a pancake on the inside. You don’t have to dish out $100 to get a great one, either. This Presto Flip Belgian Waffle Maker that I now own is priced at less than $50 (as of 12-10-2015). You won’t regret investing in a waffle maker like this!


The batter is simple to whip up and can be refrigerated if you would like to make it ahead of time. If you do this, remove it from the fridge 20 minutes before cooking, stir well, and add a tablespoon or two of milk to restore it to its original consistency (rice flour soaks up moisture as it sits).

Happy Holidays, from our family to yours 🙂

Gingerbread Waffles

                *gluten-free *soy-free *oat-free *dairy-free option


  • 3 large eggs
  • 1/2 cup neutral tasting oil (I use canola or grapeseed)
  • 1 1/2 cups milk (can use dairy free substitute)
  • 1/3 cup molasses
  • 1 tsp vanilla extract
  • 2 T sugar
  • 2 1/4 cup flour (I used Gluten Free Mama’s Coconut Blend )
  • 1/4 tsp xanthan gum (omit if using a flour containing xanthan)
  • 1 T baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp allspice
  • 1 T cinnamon


  1. Whisk eggs in a large bowl.
  2. Whisk in oil, milk, molasses, vanilla, and sugar until well combined.
  3. Add remaining ingredients and whisk until smooth. It’s alright if there are a few small lumps.
  4. Preheat your waffle iron, and let the batter sit while you do so. It will thicken slightly. It’s always a good idea to let gluten free batters and dough sit during preheating because it will thicken and eliminate any grittiness.
  5. Bake according to waffle iron directions. We use this waffle iron and cooked these for 2 minutes.
  6. Sprinkle with powdered sugar or drizzle with maple or buttermilk syrup. Enjoy!

This post contains affiliate links. If you purchase something through these links, I will receive compensation at no additional cost to you. As always, I only link to products that we use and love and therefore think you will love, too!

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  • Reply
    Leah | Grain Changer
    December 11, 2015 at 10:59 am

    Celeste these look soooooo amazing! I know what I’ll be making on Christmas morning now 🙂 Gorgeous photos, BTW!!!

    • Reply
      December 11, 2015 at 11:33 am

      These would be PERFECT for Christmas morning! Thanks so much Leah 🙂

  • Reply
    The Best of the Best from the Gluten Free Expo | Life After Wheat
    December 14, 2015 at 7:47 am

    […] and Gluten Free Mama-love her! Here are some great recipes using her flour: Gingerbread Waffles, Chocolate Chip Cookies,  Fluffy Soda Biscuits, and Diner […]

  • Reply
    Only taste matters.
    December 15, 2015 at 10:00 pm

    These look so amazing! I’m always in awe of people who can make waffles, 🙂

    • Reply
      December 15, 2015 at 10:04 pm

      Oh these are so easy Elle! Perfect for those I-Don’t-Know-What’s-For-Dinner nights!

  • Reply
    Allergy Awesomeness
    December 15, 2015 at 10:17 pm

    What a great way to holiday-fy your breakfast. Love it!

  • Reply
    Sharon @ What The Fork Food Blog
    December 16, 2015 at 1:37 pm

    These would be great Christmas morning!

    • Reply
      December 16, 2015 at 9:49 pm

      Yes they would! They are perfect for breakfast, lunch, or dinner any time of year 😉

  • Reply
    December 19, 2015 at 5:18 pm

    These are perfect for Christmas!

    • Reply
      December 19, 2015 at 6:56 pm

      Yes they are! We are having them for Christmas breakfast 🙂

  • Reply
    November 13, 2016 at 12:38 pm

    We tried these. They taste very good.

    Did you notice that there is no ginger in your recipe?

    • Reply
      November 13, 2016 at 10:21 pm

      Hi Gail, so glad you liked them! We love a more subtle ginger taste so only used the ginger included in allspice.

  • Reply
    December 21, 2016 at 9:56 am

    I made these as a trial run of this year’s Christmas morning breakfast (and confirmed that these are indeed what we will be having!B. I used Bob’s Red Mill 1 to 1 Baking flour, refined coconut oil (for the neutral tasting oil) and coconut milk (the refrigerated carton type, not the can) and they came out amazing! I didn’t make the buttermilk syrup because of the dairy, but may try “buttermilk-izing” some coconut milk and trying that. Thanks for the recipe!

    • Reply
      December 21, 2016 at 1:03 pm

      I’m so happy to hear this Mel! Love your dairy free subs, thanks for sharing and Merry Christmas!!!

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