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Gingerbread Waffles with Cream Cheese Glaze

Gingerbread waffles with cream cheese glaze bring warm ginger, cinnamon, and molasses flavor to crisp Belgian-style waffles. Cook them in a 7-inch Belgian waffle iron and finish with a smooth, drizzleable glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 503
Ingredients Equipment Method Notes

Ingredients
  

For the waffles
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon kosher salt
  • 2 eggs large
  • 1.25 cups buttermilk
  • 0.33 cup molasses
  • 2 tablespoons brown sugar packed
  • 0.25 cup unsalted butter melted and cooled
  • nonstick cooking spray for the waffle iron
For the glaze
  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Equipment

  • 1 7-inch Belgian waffle iron
  • 1 hand mixer

Method
 

Make the glaze
  1. In a medium bowl, beat the cream cheese and butter with a hand mixer until smooth.
  2. Add the powdered sugar, milk, and vanilla and beat until smooth and drizzleable.
Make the waffles
  1. Preheat a 7-inch Belgian waffle iron to medium-high according to the manufacturer’s directions.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a separate bowl, whisk the eggs, buttermilk, molasses, and brown sugar, then whisk in the melted butter.
  4. Pour the wet mixture into the dry ingredients and stir just until no dry pockets remain; a few small lumps are fine.
  5. Lightly coat the hot waffle iron with cooking spray and cook about 2/3 cup batter per waffle for 4–6 minutes, or until crisp and set and the steam has mostly stopped. Repeat with the remaining batter, spraying the iron between batches as needed.
  6. Serve the waffles warm with the cream cheese glaze.

Notes

For tender waffles, stir the batter only until no dry pockets remain; a few small lumps are fine. Refrigerate leftover waffles and glaze for up to 3 days; freezer-friendly, stored separately for best texture. For a dairy-free version, use plant-based butter, milk, and cream cheese.