Whole Wheat Gingerbread Waffles

It’s starting to feel a lot like CHRISTMAS!

And what I love most about this time of the year is…








Gingerbread cookies, gingerbread lattes, gingerbread cake, gingerbread pancakes, and…

…whole wheat gingerbread waffles!

Those are a few of my favorite things…with GINGERBREAD!

And sitting near the fireplace watching The Sound of Music!

Ehem… so I was feeling a little adventurous this morning and decided to make gingerbread waffles for breakfast.

But I wanted to make them kind of healthy since that is how I like to start my day!

I have a favorite recipe for waffles made with whole wheat flour. The ingredients are very basic, nothing complicated.  These are the fluffiest waffles ever.  It’s hard to believe that they’re made entirely with whole wheat flour.

Exactly! It’s  not half white and half whole wheat flour. Just 100% whole wheat. Yup, whole wheat waffles, soft and fluffy.  The secret, I think, is beating the eggs first.  MMMMM! I love these whole wheat waffles!

Actually, the recipe isn’t listed as a whole wheat waffle, but from reading the comments, I discovered that the recipe worked well using whole wheat flour.

Using the same ingredients from a recipe I found for gingerbread pancakes. I decided to incorporate and adjust those ingredients into this whole wheat waffle recipe. And it worked wonderfully!  These gingerbread waffles are an excellent healthy-feeling breakfast waffle with a pinch of winter spices and some freshly grated ginger. It has just enough spices, not overpowering at all. But, if you’re more of a spices lover type (like me) then feel free to add a couple more pinches of spices!

The magic happens, however,  when you add a little molasses to the maple syrup and drizzle it on top. That really makes them scream…GINGERBREAD waffles.  Which  is my favorite thing about gingerbread.  MOLASSES!

You have no idea how much I love molasses. No mild molasses for me, I like my molasses BOLD, the full flavored kind. Oh I love molasses so much I actually tried to drink it straight from the bottle.  Not quite so good by itself… please don’t try it!

If you want to make these gingerbread waffles more extra special, add a nice GIANT dollop of fat free cool whip topping (like me)!  And don’t forget to dust some cinnamon on top.

Whole Wheat Gingerbread Waffles

Yields 6
These gingerbread waffles use whole wheat flour for a healthier version.


  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1-3 teaspoon fresh ginger (grated)
  • 1 1/2 cup milk
  • 2 tablespoons brown sugar
  • 1 tablespoon molasses
  • 2 eggs
  • 1/4 cup oil
  • splash ginger tea (optional)

molasses syrup

  • 1/2 cup maple syrup
  • 1/8 - 1/4 cup molasses


Slightly adapted from AllRecipes and Epicurious


Step 1
Preheat waffle iron.
Step 2
With a hand mixer, beat egg whites until fluffy and soft peaks form, then fold in the lightly beaten yolks. Add the rest of the ingredients and beat lightly just until everything has combined well Then gradually add the flour.
Step 3
Spray waffle iron with nonstick cooking spray or grease lightly with butter.
Step 4
Using a 1/3 measuring cup (1/3 cup per waffle) pour batter onto waffle iron and spread evenly. Cook until golden brown or for about 6-7 minutes.
Step 5
Whisk maple syrup with molasses and drizzle on top.


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