During my childhood, I always looked forward to the special days where we ate waffles for breakfast. Because of our busy jam-packed schedules, Mom bought the frozen ones from the store, the famous brand that came in a bright yellow cardboard box, for a quick and easy option.
However, Dad always prepared the best waffles. While Mom just gave them a quick schmear of cold butter from the butter dish in the fridge, Dad took the time to spread butter into each and every one of the tiny little holes, and those extra buttery waffles tasted so much better!
Once Mom or Dad set down my square pink plastic plate in front of me at the kitchen table, they also handed me the bottle of maple syrup. While they supervised, I poured it into every hole, just like Dad did with the butter, and after they helped me cut it into pieces, I always saved the most buttery and syrupy bite for last.
As I walked down the freezer aisle at the grocery store last week to pick up frozen fruit for baking and smoothies, I spotted boxes of those same frozen waffles from my childhood… Along with a few new flavors that I didn’t remember (Mom always bought us plain ones because we were such picky eaters!), like blueberry and chocolate chip and brown sugar.
By the time I paid for my groceries, those childhood breakfast memories had come flooding back, and I ended up craving a big stack of thick fluffy waffles as a result!
But instead of heading back into the store for a box of the same ones from my childhood, I whipped up a batch of these Healthy Gingerbread Waffles at home instead! They’re crisp on the outside, fluffy on the inside, and full of festive and cozy holiday flavors.
Even better? Unlike those frozen ones, these healthy homemade waffles contain no refined flour or sugar… And they’re just 112 calories!
Let’s go over how to make these healthy gingerbread waffles!
You’ll start by adding white whole wheat flour and spices to your mixing bowl. Those spices include ginger (a pretty obvious requirement for gingerbread!), cinnamon, nutmeg, and cloves. I prefer my gingerbread on the spicy side, but you can easily add less if you prefer!
And yes, white whole wheat flour actually exists! It’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… Which lets the gingerbread flavor and fluffy texture of your waffles truly shine!
Next, you’ll whisk in both baking powder and baking soda. This is key! You must add both, and I’ll elaborate more on why in a minute… But trust me when I say they’re both necessary for these healthy gingerbread waffles. ?
Whereas many traditional waffle recipes call for ample amounts of melted butter or oil (I’ve seen anywhere from ¼ to ½ cup!), you just need 2 teaspoons to make these waffles. That cuts out 339-746 calories! And that definitely helps keep your healthy gingerbread waffles low fat and low calorie!
Thus, your healthy gingerbread waffles get the rest of their light and fluffy texture from another ingredient… Greek yogurt! It’s one of my favorite ingredients in healthy baking. Greek yogurt adds the same moisture to your batter as extra butter or oil but for a fraction of the calories, and it gives your healthy gingerbread waffles a protein boost, too!
To sweeten your waffles, you’ll actually use molasses. Molasses is shelf-stable and keeps for ages, and it’s also a key component of gingerbread! Ginger provides the warm spice flavor, while molasses adds the deep richness. If you want your healthy gingerbread waffles to truly taste like gingerbread, then you definitely need the molasses—no substitutions!
Then there’s another key ingredient in these waffles, which means it’s time for a…
Nerd Alert! That key ingredient is plain white vinegar. Yes, I know it sounds like a crazy ingredient for waffles! But remember how I mentioned that baking powder and baking soda are both necessary?
The vinegar (an acid!) reacts with the baking soda (a base!) to create lots of air bubbles. This makes your healthy gingerbread waffles rise, and it also gives them a more tender texture.
I promise you can’t taste the vinegar after your waffles finish baking!
Oops… I might’ve just ruined the surprise…
Because yes, you bake these waffles in the oven! I usually get tired (and bored) when making a big batch of waffles with just one small waffle iron because it takes so long, so I absolutely love baking them in the oven instead! It means the waffles all finish cooking at the same time (and in less than half the time!), so everybody can sit down to eat together… Instead of eating in stages or needing to keep previously cooked waffles warm. So much easier!
Another benefit of baking these healthy gingerbread waffles? They turn out thicker and fluffier on the inside compared to using a regular waffle iron! And I love that super fluffy texture!
Tip: These are the waffle pans that I have! I don’t usually buy one-use pans, but these waffle pans are 100% worth every penny and inch of storage space. They make the best waffles I’ve ever had!
The only downside about baking these healthy gingerbread waffles? The outsides turn out just as soft and fluffy as the insides… And I much prefer crispy outsides on my waffles.
But I have a super easy way to get those crispy outsides!
Nerd Alert #2! Just like with the waffles of my childhood, pop your healthy gingerbread waffles inside of your toaster oven. Just for a minute or so! This easy trick makes the outsides of your waffles nice and crispy, while keeping the insides soft and fluffy, without using a ton of butter or oil like in traditional recipes.
How nerdy and yummy is that??
Bonus: You can easily freeze these homemade healthy gingerbread waffles and reheat them in the toaster oven, just like store-bought frozen ones too!
And knowing that… I’m off to make a double (or triple) batch for my family for the holidays! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy gingerbread waffles!
| Healthy Gingerbread Waffles | | Print |
- 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ (7g) tbsp ground ginger
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp unsalted butter or coconut oil, melted
- 2 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 2 tbsp (30mL) white vinegar
- 3 tbsp (45mL) molasses
- ¾ cup (180mL) nonfat milk
- 6 tbsp (90mL) water
- Preheat the oven to 350°F, and lightly coat 2 waffle pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves baking soda, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar, molasses, and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
- Divide the batter between the prepared waffle pans. Bake at 350°F for 13-16 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack.
- FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your waffles dry.
I prefer my gingerbread on the spicy side! If you prefer a less strong ginger flavor, then reduce the ginger to 1 tablespoon (5g).
Any oil will work in place of the butter or coconut oil.
The molasses is essential to create the gingerbread flavor. It’s inexpensive, shelf-stable, and keeps for ages. I do not recommend substituting for it! In a pinch, you can substitute pure maple syrup, honey, or agave, but the waffles will no longer have that classic gingerbread taste.
I prefer my waffles on the not-very-sweet side because I know how much syrup my family drizzles on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup, honey, or agave for an equal amount of water.
Do not omit or substitute for the vinegar! It’s absolutely required. It reacts with the baking soda to make your waffles rise better and end up with a more tender texture. The vinegar flavor completely disappears after baking—I promise!
Any milk may be substituted for the nonfat milk.
These are the waffle pans that I use. They’re totally affordable and worth every penny!
This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 for crispy waffles—it makes a HUGE difference in the final waffle texture! Toasting your waffle iron waffles will make them much firmer, rather than limp and soggy!
I do NOT recommend skipping Step 4! It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator, too!
This recipe is easily halved, if needed!
For more information, please read through the “Nerd Alerts” in my blog post above!
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Buttermilk Waffles
♡ Healthy Pumpkin Waffles
♡ Healthy Gingerbread Cinnamon Rolls
♡ Healthy Chocolate Chip Gingerbread Scones
♡ Healthy One-Bowl Gingerbread Muffins
♡ …and the rest of Amy’s healthy gingerbread recipes!
Homemade waffles only here, from childhood onward. This gingerbread variety is PERFECT for the Christmas season.
Thanks so much Liz!! 🙂
Yay! Thanks Amy. I have one waffle left in my freezer stash so these will be next. Definitely my favorite flavors in this recipe. 🙂
What perfect timing Susan! Great minds think alike! 😉 I can’t wait to hear what you think of these waffles too!!
Hi, Amy After baking cookies and making bread to give to family and friends I finally had time today to make these waffles. They are very good! I spread the batter out in the pan a bit with the back of a spoon as you suggested for the pumpkin waffles as it seemed the same thickness Came out of the oven looking almost perfect. Thanks for another great recipe!
I’m so glad you enjoyed these waffles too Susan! Yes, thick batter = thick + fluffy waffles! That’s why I try to keep the batter at that consistency. 😉 I’m so honored that you’d say they looked almost perfect too!!
I saw “maple syrup” in the instructions, but not in the ingredients….
Thanks for catching that — all fixed! 🙂 I’d love to hear what you think if you try these waffles Jan!
“They’re crisp on the outside, fluffy on the inside, and full of festive and cozy holiday flavors.” Literally all you had to say. These look amazing. I loooveed the yellow boxed waffles as a kid, but then as I got older I really learned to appreciate the THICK and fluffy waffles at a good restaurant. I would destroy these.
AMEN to thick and fluffy waffles!!! I always look for them on restaurant menus. 😉 Whenever you come to visit me, I’ll make a Brittany-friendly version of waffles just for you!! ?
Amy;
Hi,merry christmas and happy holidays.I am going to copy down your ginger bread waffles recipes and i am going to make the waffles on christmas eve so that my mom and i can have them christmas morning.I now have a waffle machine and i was wondering if your waffles can be made on dec.24th and frozen overnight and warmed up in the toaster.
Can i put low sugar whipped topping with a dash of cinnamon on top of them?
Kim
I’m so honored that you’d consider making these for your Christmas breakfast Kim! Yes, you can make these waffles on Christmas Eve. No need to freeze them — just refrigerate them overnight in an airtight container or zip-topped bags! I love your idea of adding whipped topping and cinnamon on top. Yum! 🙂 I’m so excited to hear what you and your mom think of them!
I have two quick questions, 1 is white vinegar the same as white wine vinegar? 2 Is molasses the same as black treacle? This recipe sounds really good and incredible I try lots of gingerbread recipe as I love ginger as I often get stomach pains and ginger really helps. Thank you for answering my questions and putting so much effort into your blog.
It’s my pleasure, Lily! I’m so honored that you’d like to try making these waffles! Yes, I believe black treacle is the same as what we call molasses in the US. White vinegar is distilled white vinegar, which is different than white wine vinegar. If you can’t find it in stores (I’m guessing you might be from the UK, based on your black treacle question, and if so, other UK readers have told me it’s not often available in stores!), then I think distilled malt vinegar would be the best substitute. 🙂 I’d love to hear what you think of these waffles if you try making them!
Thanks Amy, if I don’t have any distilled malt vinegar can I just substitute it for white wine or malt please? Sorry for being a pain.😊
You have NOTHING to apologize for Lily — you’re not being a pain at all!! There’s nothing you can do about your grocery stores not selling certain items! 🙂 I think white wine vinegar would be the best option of those two; it’s supposed to have a pH that’s only a little higher than distilled white vinegar (the pH level is key!). I can’t wait to hear what you think of these waffles!!
I used lemon juice and the waffles were very good, perfect with some strawberries or apple. I used a silicone mould that were half the size. Thayer are very tasty I only used 1 tablespoon but I may increase it a little bit to make the ginger a little stronger.
I’m so happy you enjoyed these waffles, Lily!! I’ve been dying to know how they turned out. Thank you so much for taking the time to let me know! 🙂 If you like ginger, then I have a pretty good feeling that you’d probably enjoy these waffles when made with the full amount of ginger. I definitely like my ginger baked goodies on the spicy side, even though I know that isn’t for everyone. I just love its richness and warmth! 😉