Dessert · Estonian

Gingerbread Waffles

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 5, 2026

These spiced waffles taste like your favorite holiday cookie, but crisp and fresh off the iron. A splash of dark beer gives the batter a deep, toasty flavor and a lacy, light texture. They come together fast, so they are perfect for a cozy weekend breakfast or an easy dessert with whipped cream.

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Gingerbread Waffles

Why you'll love this

  • Tastes like a gingerbread cookie in waffle form
  • Ready start to finish in about 25 minutes
  • Dark beer gives them a deep, toasty flavor
  • Great for breakfast or dessert

EveryDayMeal recipe

Gingerbread Waffles

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

  • about 1/2 cup all-purpose flour
  • 3/4 cup plus 1 tablespoon dark beer
  • 3 tablespoons milk
  • 1 large egg
  • 3 tablespoons granulated sugar
  • pinch salt
  • 1 teaspoon gingerbread spice
  • 1 tablespoon butter, melted

Equipment

  • Waffle iron
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Instructions

  1. Beat the egg and sugar together in a mixing bowl until the mixture is pale, thick, and foamy, about 2 minutes, so the waffles bake up light.
  2. In a separate bowl, whisk together the all-purpose flour, pinch of salt, and gingerbread spice so the spice is evenly spread through the batter.
  3. Add the dry ingredients to the egg mixture a little at a time, stirring after each addition to keep the batter smooth and lump-free.
  4. Pour in the milk and dark beer while stirring, mixing until you have a thin, pourable batter (the beer will foam, and that is exactly what you want).
  5. Stir in the melted butter until fully combined, which keeps the waffles from sticking and adds richness.
  6. Let the batter rest for about 10 minutes so it thickens slightly and the spice flavor blooms.
  7. Heat your waffle iron and cook the waffles until golden brown and crisp, about 3 to 4 minutes each, then serve warm.

Tips from the kitchen

  • Let the batter rest before baking. It thickens up and gives you crisper, more even waffles.
  • If you do not have gingerbread spice, mix cinnamon, ginger, cloves, and a little nutmeg to taste.
  • Keep finished waffles warm and crisp on a rack in a 200F oven while you cook the rest.

Estimated nutrition per serving: 180 cal · 4g protein · 28g carbs · 5g fat

Make it your own

  • Swap the beer for all milk if you prefer an alcohol-free version.
  • Fold in a tablespoon of molasses for a richer, darker gingerbread flavor.
  • Top with whipped cream, powdered sugar, or a drizzle of maple syrup.

Storing & make-ahead

Store cooled waffles in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a toaster or 350F oven to bring back the crisp edges.

Good to know

Can I taste the beer?
Not really. The beer cooks off its sharpness and leaves a toasty, malty depth that pairs beautifully with the spices.
Why is my batter so thin?
This batter is meant to be thin and pourable, which gives you light, lacy waffles. It firms up a bit as it rests.
Can I make these ahead?
Yes. Cook them fully, cool, then refrigerate or freeze. Reheat in a toaster or hot oven so they crisp back up.
What is gingerbread spice?
It is a blend of warm spices like cinnamon, ginger, cloves, and nutmeg. You can buy it premixed or stir your own together.

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