Vegan Gingerbread Waffles

Deliciously dark, tender Vegan Gingerbread Waffles. That's what's for brunch today! Crunchy on the outside, fluffy on the inside, full of the warm, comforting gingerbread flavor we all know and love, and perfect to enjoy for brunch over the holiday season.

I rarely make waffles but every-time I do I ask myself why I waited so long because I enjoy them so very much. If you're the same then it's time to bust out that waffle maker and make this recipe, or my Banana Waffles stat!

In this post:

Made from pantry staples this is a recipe that is perfect for a delicious and easy brunch. The ingredients list is very simple:

• Flour - I recommend using all purpose flour or spelt flour for this recipe. They both give excellent, light, results. Use plain flour if you are in the UK.
• Ground flaxseeds - This is the first part of our egg replacer. You do not need to mix them with water. Be sure to follow my instructions and just throw them in with the dry ingredients.
• Spices - Ginger and cinnamon for that classic gingerbread flavor.
• Sugar - Brown sugar or coconut sugar for extra rich, deep, caramel flavor.
• Leaveners - Baking powder, baking soda, and apple cider vinegar for crispy, light, fluffy waffles. The baking soda and the vinegar work with the ground flax to replace the binding and the leavening that eggs would otherwise provide.
• Molasses - This is for flavor and color. Molasses is a key ingredient in gingerbread. You can use unsulphured, dark, or blackstrap molasses.
• Oil - Just a little bit for a tender, fluffy texture.
• Dairy-free milk - Any plant milk such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. I recommend using unsweetened and unflavored milk though so it doesn't affect the flavor/sweetness balance.

Making these Vegan Gingerbread Waffles is really quick and easy. Here's how:

1. Add all of the dry ingredients to a bowl and mix well.
2. Combine all of the wet ingreidnets. Give them a good mix to make sure the molasses is well combined.
3. Pour the wet into the dry and fold together gently.
4. Cook your waffles in a preheated, well-greased waffle iron.

Expert Tip For Cooking Perfect Waffles

First up it's important that you use a reliable waffle maker. I love my Cuisinart Belgian Waffle Maker one. I've had it for years and years and never had a waffle stick.

Then my biggest, most important tip for cooking perfect waffles (whatever the recipe), is to not open the waffle maker. Do not be tempted. Even if has a beep or a light to tell you they are ready. Do not listen to it.

When they first start to cook, lots of steam will start coming out the sides of the waffle iron. It will continue to come out the whole time they cook. Only open the waffle iron when all the steam has disappeared. Not before. And when you do, do it slowly and gently to give them time to release.

When it comes to serving Gingerbread Waffles, melty vegan butter and real maple syrup should be compulsory. Other toppings that work well are:

• vegan chocolate syrup
• chopped banana
• vegan yogurt
• poached pears
• gingerbread peanut butter or almond butter
• whipped coconut cream
• chopped walnuts or pecans

Storing Leftovers

Leftover Vegan Gingerbread Waffles will keep in the fridge for a couple of days and will freeze well up for up 3 months. Put them in an airtight container or freezer bag with parchment paper between the layers to stop them sticking together.  

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