Enjoy some gingerbread waffles for breakfast this season! The smell of warm cozy spices while they cook will draw you in and their slightly sweet holiday flavor will win you over on the first bite.

This gluten-free and vegan gingerbread waffle recipe is made with oat and almond flour and without any eggs. They freeze and reheat incredibly well so that a big batch can be made ahead and enjoyed for weeks to come!

Gingerbread waffles with powdered sugar on a plate with a fork.
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It took me awhile (like well into adulthood) to warm up to the flavors of gingerbread.

These healthy chocolate chunk molasses gingerbread cookies were actually the turning point.

I just never loved the hard gingerbread men cookies and assumed everything gingerbread flavored tasted like them.

Glad I set the record straight on that because gingerbread is actually quite an amazing winter flavor, holidays or not.

Its warming spices bring the coziest of vibes and when paired with molasses, like it so often is, the depth of flavor is incredible.

These gingerbread waffles are all that and more.

Oat flour and almond flour in a bowl with molasses to make gingerbread waffles.


Last year I shared this gingerbread oatmeal recipe and while I still love it, I wanted to create a more “special” holiday breakfast this year with gingerbread flavors.

One that’s both simple enough to make any day but also worthy of a debut on Christmas morning.

This gingerbread waffle recipe is exactly both of those things.

So if you aren’t making Christmas morning muffins or this cranberry mascarpone english muffin casserole, consider a batch of these for a festive start to the holiday.

A short, straightforward ingredient list and preparation make these waffles something you can easily throw together in the kitchen amid the chaos of gift opening and holiday excitement.

At the same time, they freeze incredibly well so you can also choose to make a batch ahead of time and reheat from the freezer for an even easier approach.

A simple drizzle of maple syrup and dusting of powdered sugar is all they need for serving.

Kids will love their familiar “cookie-like” flavor while the adults will admire the perfect balance of warm winter spices, deep molasses flavor and nutty texture.

If you’re feeling extra, a dollop of something bright, tart and sweet like persimmon jam or cranberry sauce is the perfect way to finish these off.

Adding milk to flour in a bowl to make a gingerbread waffle recipe.


Whether you need to eat gluten-free, vegan or not, these gingerbread waffles fit those dietary requirements without any weird ingredients or alternative outcomes.

I say that as someone who uses flax eggs and plant based butters often knowing the outcome can sometimes be a little “different”.

There’s none of that in these waffles. The result is one that can easily pass as a good old “regular” waffle.

You’ll need the following ingredients to make these:

  • oat flour
  • almond flour
  • milk of choice (dairy or non-dairy)
  • apple cider vinegar
  • baking powder
  • gingerbread spices
  • salt
  • maple syrup
  • molasses
  • coconut oil
  • vanilla extract

Equipment needed:

Gingerbread waffle in a waffle iron.


Preheat the waffle iron so it’s hot and ready once the batter is made.

Combine the milk and apple cider vinegar in a small bowl or measuring cup. Stir and set aside to let “curdle”. You’re essentially creating buttermilk by doing this.

Sift together the flours, baking powder, spices and salt into a large bowl.

This isn’t totally necessary but I find it to be a nice additional step when using heartier flours like oat and almond. It helps to lighten up the texture of the waffle.

In a separate small bowl, whisk together the maple syrup, molasses, melted coconut oil and vanilla.

Pour the maple syrup mixture into the bowl with the dry ingredients and mix slightly.

Next, pour the milk into the bowl and stir until thoroughly combined. Try not to over-mix but make sure all the flour is incorporated into the batter and no dry pockets remain.

Let the batter rest for 2-3 minutes to thicken.

Scoop 1/2 cupfuls of batter onto the preheated waffle iron (more or less may be needed depending on the size of your waffle maker). Close the lid and bake until your liking.

My waffle iron has 5 heat settings and I like to cook waffles on setting number 4. Waffles should be crispy on the outside yet soft and tender in the middle.

Remove the cooked waffle and transfer to a cooling rack. Repeat with the remaining batter until all the waffles are made.

Serve immediately or let cool completely before storing.

Gluten-free and vegan gingerbread waffles on a cooling rack.


These waffles have a subtle sweetness to them. The maple syrup and vanilla comes through just enough to balance the molasses and gingerbread spices.

Cinnamon, cloves and ginger spices provide the perfect amount of gingerbread flavor while the molasses (make sure to use regular molasses, not blackstrap) creates a wonderful dark depth you’d expect from a proper gingerbread baked good.

The oat flour and almond flour make these waffles a bit nutty and hearty in texture. These aren’t a fluffy diner Belgian waffle type of recipe. If you want that, try these oatmeal waffles.

Instead, they boast wonderful crispy edges and a soft, doughy middle.

I used to have a Belgian waffle maker before it broke and I replaced it with this classic type.

And while I do love a good light and airy Belgian waffle recipe like these chocolate waffles with peanut butter sauce, I’ve come to love heartier textured waffles like these in more recent years.

This chestnut flour waffle recipe will be right up your alley if you feel similarly.

Pouring maple syrup on top of gingerbread waffles on a plate.


One thing that’s great about oat flour based waffles like these is how well they store. Gingerbread banana bread is the similar, it keeps so well in the fridge or freezer.

This is also one great benefit of classic waffles over Belgian style waffles.

It can be difficult to keep the light airy texture of a Belgian waffle once its refrigerated or frozen but that’s not the case with these healthy gingerbread waffles.

Once they’ve been made, let the waffles cool completely. Once cooled, store in a plastic or silicone bag either in the refrigerator or freezer.

To maintain their texture, use a toaster oven to reheat. Alternatively, place waffles on a cooling rack on top of a baking sheet and reheat in the oven at 350-375°F.

The waffles can also be reheated right in the waffle iron! Just set them back into the waffle maker and turn it on for 1-2 minutes until heated through.

If you want to batch make these ahead of time, the same approach can be taken. They’re a great breakfast meal-prep recipe because of how well they store.

Cozy gingerbread waffles topped with powdered sugar and maple syrup on a plate.


There are few smells that conjure up the season as perfectly as gingerbread.

Fresh rosemary is one while the other two are either this apricot brandy pound cake or a simple sugar cookie baking in the oven for me.

But of them all, I think the warming spices of gingerbread wafting through the air as these waffles bake is my favorite.

And just like I use pumpkin outside of Halloween, this recipe now has me committing to do the same with gingerbread flavored goods.

There’s just no reason these waffles, a slice of glazed chocolate gingerbread loaf or gingerbread granola should be restricted to enjoyment in December only!

Gingerbread molasses waffles cut into pieces on a plate.


I know I said a simple powdered sugar and maple syrup topping was all that these waffles need and that is true.

But, if you’re like me and use either a stack of pancakes or a waffle to pile on all the toppings then let me help you with some suggestions.

Of course, gingerbread peanut butter is the perfect option to slather on top of these waffles but any nut-butter will do.

I also like this maple roasted vanilla almond cashew butter this time of year.

Jams and jelly are fun for some brightness.

Vanilla fig preserves or this apple pear cranberry sauce are both delicious!

Any fresh berry will work too. Pomegranate arils or fresh cranberries (if you like tart things) are festive and a gorgeous complement to the dark molasses color of these waffles.

Coconut date spread is also a great choice. It kind of takes the place of both maple syrup and a nut butter with its creamy natural sweetness.

And lastly, I also always love a simple coconut butter drizzle. Simply heat up a jar of coconut butter until creamy and “drippy” and spoon on top of the waffles for some added decadence.

Inside texture of molasses gingerbread waffles.

Hope you give these easy and festive gingerbread waffles a try this season.

Whether it’s a quick weekday breakfast or a slow and special holiday meal you savor with a cup of coffee, they’ll be a hit all around.


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4.91 from 10 votes

Gingerbread Waffles

Servings: 4 waffles
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Gingerbread waffles.
Gluten-free and vegan gingerbread waffles make a delicious holiday breakfast. With cozy warming spices, slightly sweet, deep flavors of molasses and a nutty texture, they'll become a quick seasonal favorite.


  • 1 cup unsweetened nut or plant based milk, *see note
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups oat flour
  • 3/4 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract


  • Preheat waffle iron.
  • Combine milk and apple cider vinegar in a small bowl. Set aside and let sit.
  • Sift the dry ingredients (flours, baking powder and spices) into a large bowl.
  • Whisk together the maple syrup, coconut oil, molasses and vanilla in a small bowl.
  • Add the maple syrup mixture to the dry ingredients. Stir to combine then add the milk and whisk until smooth. Try not to over-mix but make sure all the dry ingredients are incorporated. Let the batter sit for 2-3 minutes to thicken.
  • Place about 1/2 cupful of batter onto the waffle iron (this will vary by size and type of waffle maker you have), close the lid and cook until done. I set mine to 4/5 for doneness which results in crispy edges with a soft interior.
  • Remove the cooked waffle to a cooling rack and repeat with remaining batter.
  • Top with powdered sugar and maple syrup for serving.


*I used walnut milk for this recipe but it can be made with almond, cashew, oat, macadamia milk or any other nut or plant-based milk. Dairy milk can also be used if preferred.


Serving: 1SERVINGCalories: 664kcalCarbohydrates: 63gProtein: 19gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 27gCholesterol: 5mgSodium: 511mgFiber: 8gSugar: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    These are perfect for holiday brunch! The gingerbread is such a fun flavor that really packs a fun flavor punch!