Crispy on the outside and tender inside, these Sourdough Gingerbread Waffles are a fast, festive breakfast. Made with sourdough discard, molasses, brown sugar and warm spices like cinnamon and ginger, they deliver the sweet, spiced flavor of the holidays in every bite.
This is a holiday variation on popular sourdough waffles that I make all December long. They’re quick to prepare and perfect for cozy mornings when you want something comforting and delicious.
Why You’ll Love Gingerbread Waffles
- Texture: The exterior crisps up nicely while the interior stays light and fluffy.
- Family Friendly: These waffles are a hit with kids and adults alike—holiday waffle irons make them even more fun.
- Sweet and Spiced: A hint of molasses and warm spices makes them ideal with maple syrup and whipped cream.
- Fast and Simple: The batter comes together quickly and cooks in just a few minutes per waffle.
Important Ingredients
- Sourdough Discard – The base of the batter. You can substitute an active bubbly starter if you prefer.
- Buttermilk – Keeps waffles tender and adds a subtle tang.
- Oil and Butter – A neutral oil (vegetable or similar) combined with melted butter gives richness and helps with crisping.
- Molasses and Spices – Molasses plus cinnamon, ginger and a pinch of allspice or cloves give the gingerbread character.
- Cornstarch – Adds extra crispness to the exterior while keeping the center light.
See the recipe card below for exact ingredient amounts and notes.
Substitutions
- Buttermilk: Mix equal parts milk and sour cream (or Greek yogurt) as a substitute—65 g sour cream + 65 g milk works well.
- Butter/Oil: Use an equal weight of butter instead of oil or vice versa; any neutral oil is fine.
- Cornstarch: If you don’t have cornstarch, you can omit it or replace it with extra flour, though the exterior will be less crisp.
- Flour: Try freshly milled soft whole wheat or a 50/50 mix of whole wheat and all-purpose if you want a heartier waffle.
How to Make Sourdough Waffles
Mix the Batter
The batter comes together quickly. Preheat your waffle iron so it’s hot before you begin cooking.
Step 1: Whisk together the sourdough discard, milk, buttermilk and eggs in a medium bowl until smooth. Add melted butter, oil, brown sugar, molasses and vanilla and stir until fully combined.
Step 2: In a separate bowl, whisk the flour, cornstarch, cinnamon, ginger, allspice (or cloves), baking powder, baking soda and salt. Fold the dry mix into the wet ingredients until just combined—don’t overmix.
Cook Waffles
Step 3: Scoop about 1/3 to 1/2 cup of batter onto the hot waffle iron.
Step 4: Cook according to your waffle iron’s directions—typically around 2–3 minutes per waffle. Use a light spray of oil if your iron tends to stick.
Top & Enjoy
Step 5: Remove waffles from the iron and serve immediately for the best texture.
Step 6: Top with whipped cream, maple syrup and sugared cranberries if you like. Leftover waffles can be reheated in a toaster or oven to restore crispness.
How to Store Leftovers
Store leftover waffles at room temperature in an airtight container for a few hours. For longer storage, freeze them in a zip-top bag and toast or reheat in the oven when ready to eat.
Amy’s Recipe Tip
To achieve a crispy exterior and soft center, include the cornstarch in the dry mix and make sure your waffle iron is fully preheated before adding batter. If your iron lacks an indicator light, allow it to heat a few extra minutes.
Frequently Asked Questions
Yes. After mixing the batter, cover and refrigerate overnight or up to 24–48 hours. The discard will ferment the batter and deepen flavor—make sure to bring the batter close to room temperature before cooking if desired.
Yes. If you prefer less sweetness, reduce the molasses and brown sugar slightly—keep in mind molasses also contributes flavor and moisture.
More Sourdough Breakfast Recipes
The Best Sourdough Cinnamon Rolls
Cinnamon Raisin Sourdough Bread
Cinnamon Roll Sourdough Focaccia
Lemon Blueberry Sourdough Scones
If you tried these Sourdough Gingerbread Waffles or another recipe, leave a star rating and share how it went in the comments. Happy baking!
Sourdough Gingerbread Waffles
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Equipment
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waffle iron
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whisk
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mixing bowl
Ingredients
- 230 grams sourdough discard (about 1 cup)
- 160 grams milk (whole or 2%, about 2/3 cup)
- 130 grams buttermilk (about 1/2 cup)
- 2 large eggs
- 113 grams unsalted butter, melted (about 1/2 cup)
- 40 grams vegetable oil (about 3 Tbsp)
- 30 grams brown sugar (about 2 Tbsp)
- 60 grams molasses (about 3 Tbsp)
- 4 grams vanilla extract (about 1 tsp)
- 150 grams all-purpose flour (about 1 heaping cup)
- 40 grams cornstarch (about 1/4 cup)
- 5 grams ground cinnamon (about 2 tsp)
- 5 grams ground ginger (about 2 tsp)
- ½ teaspoon allspice or cloves
- 4 grams baking powder (about 1 tsp)
- 6 grams baking soda (about 1 tsp)
- 6 grams salt (about 1 tsp)
Instructions
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Whisk sourdough discard, milk, buttermilk and eggs in a medium bowl until smooth. Add melted butter, oil, brown sugar, molasses and vanilla; whisk until combined.
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In a separate bowl, whisk flour, cornstarch, cinnamon, ginger, allspice/cloves, baking powder, baking soda and salt. Fold the dry mixture into the wet ingredients until just combined. (Optional: refrigerate the batter overnight for a longer ferment.)
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Preheat a waffle iron. Add about 1/3–1/2 cup batter per waffle and bake according to your iron’s directions, typically 2–3 minutes. Spray the iron if your model tends to stick.
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Serve immediately with syrup, whipped cream, powdered sugar or berries. Freeze extras and re-toast to restore crispness.
Notes
Nutrition
Nutrition information is an approximation.
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