These Vegan Gingerbread Waffles are full of ginger, molasses, and cinnamon to give them the perfect holiday-cookie-inspired flavor. It’s like getting a little gingerbread man hug every time you bite into one. They’re light and fluffy, rich and flavorful, and perfect for cold, snowy mornings.
Waffles get everyone excited for breakfast. Maybe it’s the little built-in syrup pockets. Maybe it’s the crisp outer shell and light fluffy center. Or maybe it’s just because they seem like a fancier version of pancakes. Whatever it is that has us all so enchanted by waffles, it’s perfection and we need to make more of it.
Making the perfect Vegan Gingerbread Waffles
- Waffle batter is meant to be lumpy, so avoid that urge we all have to overmix the batter.
- Preheat your waffle iron to 400 F and always grease or oil it before each waffle. A nice hot waffle iron gives the crisp outer shell, along with the oil which does double duty to keep the entire waffle from sticking.
- These waffles always turn out perfectly when cooked for 6 minutes. You may need to play with that time a bit depending on your waffle iron, but try to be patient and avoid opening the waffle iron too early. Your waffle will separate and fall apart. With a little trial and error, you’ll get the timing right for this waffle recipe and the many more to come.
- Measure your flour with a scale or use the spoon-in method. Scooping flour straight out of the bag with a measuring cup packs the flour down. As a result, you get more flour than you need for a recipe. Use a spoon to transfer the flour into your measuring cup and then gently level it with the back of a butter knife. A kitchen scale is the most accurate way to measure flour with 1 cup of flour weighing 120 grams. By comparison, scooping flour from the bag with a measuring cup can easily yield 165 grams of flour (or an additional 1/3 cup). That can change the texture and density of your baked goods A LOT.
These Best Vegan Gingerbread Waffles are
- Light and fluffy
- Crisp on the outside
- Full of gingerbread flavor
- Made with simple everyday ingredients
More Delicious Vegan Breakfast Recipes
- Seedy Vegan Breakfast Granola
- Vegan Toasted Coconut Pancakes
- Perfect Vegan Aquafaba Waffles
- Double Chocolate Granola – Vegan, GF
- Vegan Pumpkin Spice Pancakes
If you try these Best Vegan Gingerbread Waffles, let us know how it went. Leave a comment or rating below, and show us your stuff! Instagram #plantednoshery. Enjoy!
Best Vegan Gingerbread Waffles
- 2⅔ cups All purpose flour 320g
- 2 cups Plant based milk
- 2 Flax Eggs
- ⅓ cup Olive oil
- ¼ cup Organic cane sugar
- 3 tbsp Baking powder
- 2½ tbsp Molasses
- 2 tsp Baking soda
- 1 tsp Vanilla
- 1½ tbsp Cinnamon
- 1 tsp Ginger
- ½ tsp Nutmeg
- ½ tsp Sea salt
- Prepare your flax eggs – see notes belowPreheat your waffle iron to 400°FIn a mixing bowl, add the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger) and use a whisk to stir until well combined.Add the milk, oil, sugar, vanilla, molasses and prepared flax eggs to the dry ingredients, and whisk until well combined – but resist the urge to overmix!Spray or brush your waffle iron with oil to prevent sticking, and scoop your batter into the waffle iron. Each waffle iron will hold a different amount of batter, so you may need to experiment with the first waffle or two, to find the right amount of batter per waffle. My Cuisinart 4 Waffle plates hold ⅓ – ½ cup of batter per waffle. These waffle puff up A LOT during cooking, so add less batter at first, and go up from there if needed, or they will spill over during the first few minutes of cooking.Cook about 6 minutes, or until light brown and crisp on the outside. The waffles should pull away easily from the waffle iron when they're finished cooking. Repeat cooking steps until all of the batter is used – including oiling the waffle iron between each waffle.Serve immediately and Enjoy!
Leave a Reply