Add some sugar & spice to your life with these deliciously dark, rich & fluffy Vegan Gingerbread Waffles. Full of warm and comforting gingerbread flavor and perfect for breakfast during the festive season!
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:
No waffle maker? Give my Gingerbread Pancakes a try instead!
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.
How To Make Vegan Gingerbread Waffles
Making these Vegan Gingerbread Waffles is really quick and easy. Here's how:
- Add all of the dry ingredients to a bowl and mix well.
- Combine all of the wet ingreidnets. Give them a good mix to make sure the molasses is well combined.
- Pour the wet into the dry and fold together gently.
- 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
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.
To reheat pop them in a hot skillet for a few minutes on each side, microwave them for 20 to 30 seconds, or pop them in a toaster. You can also toast them straight from the freezer. Cook them for 2 cycles and they should be heated throughout.
I have not tested this recipe with gluten-free flour but usually with baking recipes and pancakes, a good 1 to 1 baking flour with xanthan gum works well. I don't see any reason why this recipe would be different.
More Ginger Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
- Grease and preheat your waffle iron to medium heat.
- To a mixing bowl add the flour, ground flax, baking powder, baking soda, salt, cinnamon, ginger, and sugar. Whisk together to combine.
- To another bowl add the milk, vinegar, molasses, and oil. Whisk the, together until the molasses is really well combined.
- Pour the wet ingredients into the dry ingredients and mix using a spoon, until just combined. Do not over mix. A few small lumps are fine.
- As soon as the waffle iron has reached temperature pour in your batter and close the top. The amount of batter you need will vary depending on your model. Now the trick for perfect waffles is to ignore your waffle machine when it tells you they are ready. Keep them cooking until there is absolutely no steam escaping out the sides of the machine. As soon as you can no longer see any steam they will be ready.
- Open very carefully, remove the waffles, grease again, then close the waffle maker top, and let it heat up again before cooking the remaining batter in the same way.