If you’re looking for a cozy breakfast that feels like a warm hug on a chilly morning, you’re going to adore this Gingerbread Waffles with Cream Cheese Glaze Recipe. I absolutely love how these waffles capture all the wonderful spices of gingerbread, but stay light and fluffy thanks to a simple batter. And the cream cheese glaze? It’s the perfect sweet, tangy partner that gently blankets each waffle in the most delightful way. Trust me, once you try these, they’ll become a go-to weekend favorite.

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Why You’ll Love This Recipe

Comfort in Every Bite: These waffles are spiced just right to evoke that classic gingerbread flavor without overwhelming sweetness.
Fluffy Yet Flavorful: I discovered that mixing sour cream into the batter keeps the waffles tender and moist, unlike some dense gingerbread baked goods.
Easy Cream Cheese Glaze: The glaze whips up quickly and adds a tangy-sweet finish that makes every bite extra special.
Versatile and Family-Friendly: My family goes crazy for these waffles, and they’re great for breakfast, brunch, or even a cozy dessert.

Gingerbread Waffles with Cream Cheese Glaze Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together to make one of the best spiced waffle batters I’ve ever tasted. Each spice plays an important role, and I’ll share a few tips on picking and preparing them so your waffles shine.

Gingerbread Waffles with Cream Cheese Glaze Recipe - Ingredients

All-purpose flour: For best results, scoop and level the flour instead of sifting first—this keeps the measurements consistent.
Baking powder and baking soda: These leaveners help your waffles stay light and fluffy.
Ground cinnamon, ginger, nutmeg, and cloves: Freshly ground if possible for a more vibrant spice profile, but pre-ground works well too.
Large eggs: Bring to room temperature before mixing for better batter consistency.
Milk: Whole or 2% works best to keep the waffles tender but not too heavy.
Sour cream: Adds moisture and a subtle tang; don’t skip it!
Unsalted butter: Melted and cooled slightly before adding to keep the batter from cooking the eggs prematurely.
Dark brown sugar: Packed firmly for that rich molasses undertone.
Unsulphured molasses: The star ingredient for authentic gingerbread flavor.
Cream cheese: Softened to blend smoothly into the glaze.
Powdered sugar: For the glaze sweetness and smooth texture.
Milk and vanilla extract: To thin and flavor the cream cheese glaze perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Gingerbread Waffles with Cream Cheese Glaze Recipe my own by adjusting spices or toppings depending on the season. Feel free to get creative and make these waffles uniquely yours!

Spice It Up: I sometimes add a pinch of cardamom or allspice to deepen the flavor. It’s a small tweak but creates a lovely twist that my guests always comment on.
Dairy-Free Option: Use coconut milk and a dairy-free cream cheese substitute to enjoy these waffles if you’re avoiding dairy.
Extra Crunch: Adding chopped crystallized ginger or pecans to the batter adds a delightful texture contrast.
Flavor Swap for Glaze: Swap vanilla extract for a splash of fresh orange juice or a little maple syrup to mix things up.

How to Make Gingerbread Waffles with Cream Cheese Glaze Recipe

Step 1: Prep Your Waffle Iron & Dry Ingredients

First things first, get your waffle iron heating up. It saves time and ensures it’s nice and hot when your batter’s ready—hot irons = crispier waffles, which I love. While that’s warming, whisk the flour, baking powder, baking soda, salt, and those fragrant spices together in a large bowl for about 20 seconds to evenly distribute everything.

Step 2: Mix Wet Ingredients Separately

In another bowl, whisk together the eggs until light. Add the milk, sour cream, melted butter, packed brown sugar, and molasses. Whisk these until everything is blended well. This combo is what gives your waffles that wonderful depth of flavor and a moist, tender crumb that’s hard to beat.

Step 3: Combine the Batter Gently

Make a well in the center of your dry ingredients and pour the wet mixture in. Now, this part is key: whisk the batter just until combined—don’t overmix! It should be a little lumpy. Overworking the batter can make waffles tough, and no one wants that.

Step 4: Cook the Waffles

Spray your waffle iron with non-stick spray to avoid any sticking. Pour in the batter—if you’re using a smaller waffle iron, go with about 1/3 cup per waffle; for bigger Belgian-style irons, closer to 2/3 cup works better. Close the lid and cook according to your waffle iron’s instructions until the waffles are golden brown and crisp on the outside.

Step 5: Make the Cream Cheese Glaze

While your waffles are cooking, pop the softened cream cheese and butter into a bowl. I like to use my hand mixer to whip these two together until they’re fluffy and blended, which only takes a couple of minutes. Then, add powdered sugar, milk, and vanilla extract and whip again until the glaze is smooth and light. If it’s too thick, a little extra milk smooths it out perfectly.

Step 6: Serve and Enjoy!

Stack your waffles on a plate and either pipe the cream cheese glaze over the top using a simple plastic bag with the corner snipped off or spoon it on generously. I love how the glaze melts slightly on the warm waffles—it’s pure magic.

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Pro Tips for Making Gingerbread Waffles with Cream Cheese Glaze Recipe

Don’t Overmix: I learned the hard way that overmixing the batter develops gluten and leads to dense waffles—keep it just until combined for a tender bite.
Get Your Iron Hot: A properly preheated waffle maker produces a crisp exterior; patience here means better texture.
Adjust Batter Amount: Waffle iron sizes vary, so starting with a smaller amount and adding more if needed prevents overflow.
Glaze Consistency: If your glaze feels too stiff to spread easily, add milk one tablespoon at a time until it reaches a nice pourable but thick consistency.

How to Serve Gingerbread Waffles with Cream Cheese Glaze Recipe

Gingerbread Waffles with Cream Cheese Glaze Recipe - Serving

Garnishes

I love topping these waffles with a little extra flair: think crushed candied ginger for a chewy surprise, a sprinkle of toasted pecans for crunch, or a few fresh pomegranate seeds when they’re in season for a pop of color and tartness. These little touches make the breakfast table feel festive and inviting.

Side Dishes

Pair these gingerbread waffles with a side of crispy bacon or turkey sausage to balance the sweetness. If you want something lighter, fresh fruit like orange slices or a cinnamon-spiced apple compote works beautifully. My family also loves a dollop of Greek yogurt on the side for extra creaminess.

Creative Ways to Present

For special holiday mornings, I like to create a waffle stack “cake” layered with cream cheese glaze between each waffle, topped with a dusting of powdered sugar and a few sprigs of fresh rosemary or thyme for a rustic touch. It’s a showstopper that gets oohs and aahs at the table, for sure.

Make Ahead and Storage

Storing Leftovers

When I have leftover waffles (which doesn’t happen often!), I let them cool completely, then stack them between parchment paper and store in an airtight container in the fridge. They keep well for about 2-3 days and stay surprisingly good.

Freezing

Freezing is a lifesaver if you want to prep ahead. Flash freeze individual waffles on a baking sheet first, then transfer to a zip-top freezer bag. They freeze beautifully for up to 2 months and thaw quickly for a warm breakfast anytime.

Reheating

I prefer reheating waffles in a toaster or toaster oven to bring back their crispiness—microwaving tends to make them a bit soggy. A minute or two on medium heat is usually perfect to warm them through without drying them out.

FAQs

Can I make this Gingerbread Waffles with Cream Cheese Glaze Recipe vegan?

Absolutely! Replace the eggs with flax or chia egg substitutes, use a dairy-free milk like almond or oat milk, swap sour cream with a plant-based yogurt, and use vegan butter and cream cheese alternatives. The spices and molasses still do all the heavy lifting for that classic gingerbread flavor.
Why are my gingerbread waffles sometimes dense?

The most common culprit is overmixing the batter, which develops gluten and makes waffles tough. Also, make sure your baking powder and baking soda are fresh for proper leavening. Using sour cream, as in this recipe, helps keep things tender and moist.
What kind of waffle iron is best for this recipe?

You can use any waffle iron, but Belgian-style waffle makers produce those thick, fluffy waffles that really showcase the spices. Just remember the batter amount will vary accordingly. Non-Belgian irons will yield thinner, crisper waffles—both delicious!
How thick should the cream cheese glaze be?

It should be smooth, thick, and pourable, similar to a frosting consistency. If it’s too stiff, add a tablespoon of milk at a time until it’s easy to drizzle but still holds shape on the waffles.
Can I prepare the batter in advance?

You can prepare the batter a few hours ahead and store it tightly covered in the fridge. Just give it a gentle stir before cooking. However, it’s best to cook waffles fresh for the best texture and rise.

Final Thoughts

This Gingerbread Waffles with Cream Cheese Glaze Recipe holds a special place in my heart because it brings the warm spices of the holidays into a breakfast treat that’s easy enough for any weekday but fancy enough to impress guests. I hope you enjoy making and eating these as much as I do—serve them with a smile and a good cup of coffee, and you’ve got yourself a memorable start to the day.