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Gingerbread Waffles with Sugared Cranberries
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There’s something extra cozy about the smell of gingerbread on a chilly morning — and these waffles deliver that nostalgic holiday aroma in every bite. Spiced with cinnamon, ginger, and nutmeg, and finished with a snowy sprinkle of sugared cranberries, this festive breakfast feels as special as the season itself. Looking for more festive recipes? Try these classic sugar cookies or this crowd-pleasing cranberry ginger pie for your next party. For another cozy breakfast give this tiramisu French toast a try.
Why You’ll Love This Recipe
- It’s festive and flavorful – Warm gingerbread spices and sweet-tart cranberries make these waffles feel like Christmas morning in a bite.
- It’s easier than it looks – A few pantry staples and a quick batter come together fast — perfect for holiday brunches or cozy weekends.
- It’s beautiful to serve – The sugared cranberries sparkle on top, making this breakfast as pretty as it is delicious.
Key Ingredients in This Recipe
- Spices – The seasoning for these gingerbread waffles is made from a mixture of ginger, cinnamon and nutmeg for an aromatic winter-inspired flavor.
- Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor. The texture is more similar to sour cream or yogurt than cream or milk.
- Cranberries – Cranberries are in season from mid-September through mid-November. They are harvested from bogs throughout the Northeast. It can be very difficult to find fresh cranberries in the off-season. I recommend using frozen cranberries if needed or omitting the cranberries and opting for simple whipped cream or jam for topping.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For ultra-crispy waffles, don’t stack them after cooking! Instead, place each waffle directly on a wire rack in a warm oven (about 200ºF) while you finish the batch. This prevents steam from softening them and keeps every bite crisp.
Swaps and Substitutions
- Buttermilk: Swap with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar — let sit 5–10 minutes before using.
- Molasses: Use dark corn syrup or maple syrup in a pinch, though the flavor will be lighter.
- Flour: For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend.
- Cranberries: Frozen cranberries work perfectly — no need to thaw before making the sugared topping.
- Toppings: Try powdered sugar, a drizzle of caramel, or even spiced apples instead of sugared cranberries.
How to Make Gingerbread Waffles (Step-by-Step)
In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt and nutmeg. In a large mixing bowl whisk together the eggs, butter, molasses and buttermilk. Whisk in the flour mixture until just combined.
Heat waffle iron according to the manufacturers instructions and brush with melted butter. Pour batter into the iron, leaving a ½” border all around. Close the iron and cook until the waffles are golden brown and crisp, about 5 minutes.
Transfer to a baking sheet and keep warm in oven heated to 200ºF. Repeat with the remaining batter.
In a medium saucepan over medium heat, stir together ½ granulated sugar and ½ cup water. Continue to stir until the sugar dissolves and bring to a boil until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the cranberries then let cool.
Line a baking sheet with wax paper then use a slotted spoon to remove the cranberries to the baking sheet. Let dry for about 30 minutes then sprinkle the remaining sugar over the top.
Top waffles with whipped cream and sugared cranberries. Drizzle with maple syrup.
How to Serve Gingerbread Waffles
- Classic brunch: Top with whipped cream, sugared cranberries, and warm maple syrup.
- Holiday breakfast spread: Serve alongside scrambled eggs, bacon, and fruit salad.
- Dessert-style: Add a scoop of vanilla ice cream and drizzle with caramel or chocolate sauce.
How to Store Gingerbread Waffles
- Refrigerate: Store leftover waffles in an airtight container for up to 3 days.
- Freeze: Cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in a toaster or oven until crisp.
- Sugared cranberries: Keep uncovered at room temperature for up to 24 hours for best texture.
FAQ – Frequently Asked Questions
It’s best to make the batter fresh, but you can mix the dry ingredients the night before and store them covered at room temperature.
You can make these as pancakes instead! Just cook on a buttered griddle over medium heat until bubbles form, then flip and cook through.
Definitely — they’re a pretty holiday touch, but whipped cream, maple syrup, or a little fruit compote work beautifully too.
Place them in a single layer on a wire rack set over a baking sheet and keep them in a 200ºF oven until ready to serve.
Yes! Substitute the butter with coconut oil or vegan butter and use a plant-based milk mixed with lemon juice instead of buttermilk.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Gingerbread Waffles with Sugared Cranberries
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Ingredients:
For the gingerbread waffles:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 2 large eggs
- ½ cup unsalted butter, melted, plus additional for waffle iron
- ½ cup molasses
- 2 cups low-fat buttermilk
For the sugared cranberries:
- 1½ cup granulated sugar, divided
- 1 cup cranberries
For serving:
- Whipped cream, as needed
- Maple syrup, as needed
Instructions:
For the gingerbread waffles:
- In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt and nutmeg. In a large mixing bowl whisk together the eggs, butter, molasses and buttermilk. Whisk in the flour mixture until just combined.
- Heat waffle iron according to the manufacturers instructions and brush with melted butter. Pour batter into the iron, leaving a ½” border all around. Close the iron and cook until the waffles are golden brown and crisp, about 5 minutes.
- Transfer to a baking sheet and keep warm in oven heated to 200ºF (93ºC). Repeat with the remaining batter.
For the sugared cranberries:
- In a medium saucepan over medium heat, stir together ½ granulated sugar and ½ cup water. Continue to stir until the sugar dissolves and bring to a boil until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the cranberries then let cool.
- Line a baking sheet with wax paper then use a slotted spoon to remove the cranberries to the baking sheet. Let dry for about 30 minutes then sprinkle the remaining sugar over the top.
For serving:
- Top waffles with whipped cream and sugared cranberries. Drizzle with maple syrup.
Notes:
Nutrition:
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This looks so good! What a great combination of flavors!
Thank you so much!