Gingerbread Waffles with Cream Cheese Glaze

Whoever said gingerbread cookies aren’t an appropriate breakfast obviously never tried them in waffle form… Anything can be a waffle if you try! Enter; the gingerbread waffle. With a lovely cream cheese glaze to boot! The exterior sets up with a nice crunch, surrounding a soft, cakey interior. If the month of December were something you could eat, these waffles would be it.

Our favorite waffle iron to use is this Cuisinart Double Waffle Maker. No more waiting on one waffle at a time and the cook time is super speedy. It also cooks your waffle evenly, with deep Belgian waffle pockets for all the butter & syrup you can handle.

Gingerbread Waffles with Cream Cheese Glaze

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Serves: 6-7 Belgian sized waffles


  • Waffles:
  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup sour cream
  • 6 Tbsp unsalted butter, melted
  • ½ cup brown sugar, packed
  • 5 Tbsp unsulphured molasses
  • Cream Cheese Glaze:
  • 4 oz. cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 6-7 Tbsp milk
  • ½ tsp vanilla extract



Prepare the cream cheese glaze by mixing cream cheese and butter together until well blended. Add in powdered sugar, milk and vanilla and mix until combined, texture should be light. Set aside.


Preheat waffle iron while preparing the batter.


In a large bowl, combine all dry ingredients and mix well.


In a separate bowl, whisk the eggs together. Add in milk, sour cream, melted butter, brown sugar, and molasses. Whisk together until combined.


Add the wet ingredients to the dry and whisk together. The mixture should be slightly lumpy. Do not overmix, just stir until the batter comes together.


Spray your waffle iron with a nonstick spray if needed.


Scoop your batter into the waffle iron using either the pre-measured scoop that comes with your waffle iron, or a ⅔ measuring cup (for Belgian sized waffles).


Cook according to your waffle iron/liking.


Stir the cream cheese glaze and then drizzle over the waffles. Top with your choice of toppings.

Options for topping these pillowy gingerbread waffles are nearly endless. We of course drizzled every waffle with the cream cheese glaze. But also enjoyed adding some raspberry syrup on some, and salted caramel sauce with chopped pecans on others. Shredded coconut would make a great addition, as would some homemade cranberry sauce/glaze. Go crazy! Add whatever combination speaks to you. These waffles and toppings would make a great waffle breakfast bar for anyone to customize to their liking.

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