Sourdough Gingerbread Waffles
Sourdough gingerbread waffles are a delicious way to use sourdough discard! Made with molasses and spiced with ginger, cinnamon, nutmeg, and cloves, they bring the cozy flavors of the holidays to your breakfast table. You can cook the batter right away for a warm winter treat or let it ferment overnight for a richer, more complex flavor. Perfect for chilly mornings!
The Perfect Christmas Morning Recipe
It’s the holiday season, and that means gingerbread everything! When the air turns crisp and festive, there’s nothing like the cozy aroma of warm spices in the kitchen.
Just like our sourdough gingerbread cookies, these sourdough gingerbread waffles are made with a handful of simple ingredients, including sourdough discard, but they’re egg-free, so everyone can dig in.
Perfect for slow mornings or hectic ones—just make a big batch and freeze the extras for quick breakfasts later. You can even use the batter to make sourdough gingerbread pancakes if you’re in a flipping mood!
To top it all off, we’ve added a whipped gingerbread butter that takes these waffles straight to holiday heaven. This might just be our favorite sourdough recipe for the season!
Ingredients & Substitutions
- sourdough starter: This sourdough gingerbread waffle recipe was developed to make the most of sourdough discard, but you can easily use an active sourdough starter instead. Both options will give you delicious, flavorful waffles!
- molasses: For these waffles, use regular molasses instead of blackstrap molasses. Regular molasses has a milder, sweeter flavor that works better with warm spices, while blackstrap molasses has a bitter flavor.
- flour: We used all-purpose flour, but any flour you prefer can be used, including freshly milled, spelt, Einkorn, or whole wheat (You may need to adjust the hydration depending on your flour.)
- gingerbread spice mix: A yummy mix of ground ginger, nutmeg, cinnamon, and cloves.
- milk
- melted butter
- vanilla extract
- baking powder
- baking soda
- salt
How to make Sourdough Gingerbread Waffles
Step 1
Add the sourdough starter, molasses, milk, melted butter, vanilla extract, and sugar to a large bowl and mix until well combined.
Step 2
Whisk together the flour, spices, baking soda, baking powder, and salt in a separate bowl.
Step 3
Add the dry ingredients to the bowl of wet ingredients.
Step 4
Stir until combined and allow the batter to rest while the waffle maker is preheating.
The batter will be thick.
Step 5
Preheat the waffle iron and lightly grease it with cooking oil spray. Pour ¾-1 cup of batter into the center of the waffle maker and gently spread it.
Step 6
Cook until the waffle is brown or according to the manufacturer's instructions ( typically 3-6 minutes).
This recipe makes 4 standard-sized waffles.
How to make Whipped Gingerbread Butter
- Place the following ingredients into a bowl: 1 stick of softened unsalted butter, 1 teaspoon molasses, ½ teaspoon ginger, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves, ¼ teaspoon salt, and 1 tablespoon powdered sugar.
- Use an electric hand mixer to whip the butter until it's light and fluffy. Taste and adjust the sugar and spices as needed.
- Transfer the butter to an airtight container and store it in the fridge for up to 2 weeks.
Serve
Top with butter, a drizzle of maple syrup, and candied pecans.
To ferment the batter overnight
- In a large mixing bowl, whisk together the sourdough starter discard, milk, molasses, dark brown sugar, vanilla extract, butter, all-purpose flour, and the spices until well combined. Cover the bowl and let it rest on a countertop at room temperature overnight or up to 12 hours.
- When you are ready to cook, add the baking powder, baking soda, and fine sea salt to the batter, stir and cover the bowl. Let the batter rest for 20 minutes while the waffle iron is preheating.
How to Store
Keep cooked waffles fresh by storing them in an airtight container—for up to a week in the fridge or up to 3 months in the freezer. If you’re freezing them, layer parchment paper between each waffle to prevent sticking.
To reheat, pop them in the microwave for 20-60 seconds or warm them in a toaster oven at 375°F (190°C) for 10-15 minutes until heated through.
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Sourdough Gingerbread Waffles
EQUIPMENT
INGREDIENTS
Wet Ingredients
- ¾ cup (200 g) sourdough starter discard (stirred down)
- 1 cup (240 g) milk
- ¼ cup + 2 tablespoons (90 g) molasses (regular, not blackstrap)
- ¼ cup (50 g) dark brown sugar (or honey)
- 4 tablespoons (56 g) unsalted butter (melted)
- 1 tablespoon (15 g) vanilla extract
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 ½ teaspoons (5 g) ginger
- 2 teaspoon (4 g) cinnamon
- ½ teaspoon (2.5 g) cloves
- ¼ teaspoon (0.5 g) nutmeg
- 1 teaspoon (5 g) fine salt (see notes for long fermenting)
- 1 tablespoon (12 g) baking powder (see notes for long fermenting)
- 1 teaspoon (4 g) baking soda (see notes for long fermenting)
Whipped Gingerbread Butter
- 8 tablespoons (113 g) unsalted butter (1 stick)
- 1 teaspoon (7 g) molasses
- 1 tablespoon (8 g) powdered sugar (or cane sugar)
- ½ teaspoon (1 g) ginger
- ½ teaspoon (1 g) cinnamon
- ⅛ teaspoon (0.25 g) nutmeg
- ⅛ teaspoon (0.50 g) cloves
- ¼ teaspoon (2 g) fine salt
INSTRUCTIONS
TO COOK THE BATTER THE SAME DAY
- Add the wet ingredients to a large bowl and mix until well combined. In a separate bowl whisk together the dry ingredients and then add them to the wet ingredients. Stir with a spatula or whisk until combined. Allow the batter to rest for 20 minutes at room temperature while the waffle iron is preheating.
HOW TO COOK WAFFLES
- Preheat the waffle iron and lightly grease it with cooking oil spray. Pour ¾-1 cup of batter into the center of the iron, gently spread the batter, and cook until the waffle is golden brown or according to manufacturer directions. ( 3-6 minutes) This recipe makes 5 standard-sized waffles.
TO FERMENT THE BATTER OVERNIGHT
- In a large mixing bowl, whisk together the ¾ cup (200 g) sourdough starter discard, 1 cup (240 g) milk, ¼ cup + 2 tablespoons (90 g) molasses, ¼ cup (50 g) dark brown sugar, 4 tablespoons (56 g) unsalted butter, 1 tablespoon (15 g) vanilla extract, 2 cups (240 g) all-purpose flour, 2 ½ teaspoons (5 g) ginger, 2 teaspoon (4 g) cinnamon, ½ teaspoon (2.5 g) cloves until well combined. Cover the bowl and let it rest on a countertop at room temperature overnight or up to 12 hours.
- When you are ready to cook, add 1 tablespoon (12 g) baking powder, 1 teaspoon (4 g) baking soda, 1 teaspoon (5 g) fine salt, to the batter, stir, and cover the bowl. Let the batter rest for 20 minutes while the waffle iron is preheating.
HOW TO MAKE WHIPPED GINGERBREAD BUTTER
- Place 8 tablespoons (113 g) unsalted butter, 1 teaspoon (7 g) molasses, 1 tablespoon (8 g) powdered sugar, ½ teaspoon (1 g) ginger, ½ teaspoon (1 g) cinnamon, ⅛ teaspoon (0.25 g) nutmeg, ⅛ teaspoon (0.50 g) cloves, ¼ teaspoon (2 g) fine salt in a bowl. Use an electric hand mixer to whip the butter until it's light and fluffy. Adjust sugar and spice to taste. Transfer to a container with a tight lid and store in the fridge for up to 2 weeks.
NOTES
- How to Store and freeze: Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.
- How to Reheat: Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.
The flavor of these is amazing! I did the long ferment with less milk, and then in the morning, I mixed the baking powder and soda with the rest of the milk and stirred it in. I did stir plenty since I have a daughter who is paranoid of salt/baking soda clumps. Anyway, they were pretty dense and tough. Any suggestions?