Gingerbread Waffles

It’s crazy to think that Christmas is just about a month away. It feels like 2017 has just flown by! Now that the pumpkin spice craze is starting to wear off, it’s time for a whole new spice: GINGERBREAD! Gingerbread does not get enough credit; everyone is so caught up in the pumpkin spice trend they forget about good ole gingerbread. We won’t forget though. We officially declare December the month of Gingerbread!

It’s time to kick up your holiday breakfast game with our Gingerbread Waffles! You heard that right, GINGERBREAD WAFFLES. These waffles are exactly like biting into a light and fluffy gingerbread cookie. The perfect start to a December morning, or November, or any morning.

These waffles are perfectly dark, ginger-y and molasses-y, like any true gingerbread waffle should be. We don’t skimp on ingredients around here. We wanted something that would be a flavour explosion in your mouth, and we are pretty sure we achieved that. Be sure to let us know when you give them a try!

These are the perfect breakfast to get you in the holiday spirit. We challenge you to surprise your family with a gingerbread waffle breakfast, we promise no one will know they are vegan. Be sure to top with some fresh berries and REAL maple syrup, we wouldn’t be Canadian if we didn’t say this.

Gingerbread Waffles

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Course: Breakfast
Cuisine: Gingerbread, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 2 cups all purpose flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ginger powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • pinch salt
  • 1 cup vegan buttermilk, 1 cup non-dairy milk + 1 tbsp apple cider vinegar
  • 2 flax eggs, 2 tbsp ground flax + 6 tbsp water
  • 3 tbsp avocado oil
  • 4 tbsp black-strap molasses


  • Make your flax eggs by combining you ground flax and water and set aside to thicken about 10 minutes.
  • Combine all your dry ingredients in a large bowl, including; flour, brown sugar, baking powder, baking soda, ginger powder, cinnamon, nutmeg, cloves and salt. Mix it all together!
  • Add your non-dairy milk and apple cider vinegar (vegan buttermilk) to your thickened flax egg mixture. Let that rest for about 2 minutes, then add your avocado oil and black-strap molasses. Mix it up until everything has dissolved into a consistent liquid. You may need to mix for a couple minutes to ensure all the molasses is mixed in and hasn't sunk to the bottom.
  • Add your wet mixture to your dry and fold until you get a pancake-like batter.
  • We use a Belgium-style waffle maker and set to medium heat. Scoop about 3/4 of a cup of the batter into your waffle maker and close, cook for about 5 minutes. *Each waffle maker will vary on time and temperature.  We use the Salton Rotary Waffle Maker (aff link). 



  1. That dessert cup sounds amazing! Keep us updated if you find a way to make one.

  2. Amazing! So happy to hear you loved them.

  3. These are amazing! I made them this morning as I had everything on hand and they were so good! I did swap olive oil for the avocado oil and they still worked perfectly!

  4. Made these today for dinner and they were soooo good!! I may or may not have ate the batter by the spoonful. Lol. My batter come out kinda thick so I’ve been trying to think of a way of making a dessert cup with it. Layering vegan marshmallow fluff or cream. I dunno but I’ll keep thinking of something. But great recipe girls. Five, ten, one hundred stars!!