Sweet Potato Gingerbread Waffles

Sweet Potato Gingerbread Waffles made with whole wheat flour and scented with festive spices. This easy recipe makes perfect healthy freezer waffles that you can simply pop in the toaster when you’re in the mood for waffles.

sweet potato waffles on a white plate with a toaster in the background

When I was a kid, we were not allowed downstairs on Christmas morning until We Wish You A Merry Christmas started playing on our ancient record player. It was on actual vinyl, sung by Englebert Humperdinck, and set on a timer to start playing around eight o’clock in the morning.

We’d be poised and ready at the top of the stairs, listening for the click of the record player turning on, and as soon as we heard the first notes start to play, “Weeeeeeeeee WISH you a Merry Christmas…” the four of us would come thundering down the stairs. Thinking back, it’s a miracle no one ever got hurt.

The rule was we were allowed to open our stockings right away, but before we got to the gifts under the tree we were required to eat breakfast, and then our mother insisted on taking the world’s longest shower, getting dressed, and readying herself with pen and paper to make an annotated thank-you list before the first shred of wrapping paper could be peeled back.

overhead shot of sweet potatoes on a wire rack

To make the agony of being forced to eat a proper breakfast before we could get at our presents a little more tolerable, we were allowed to eat store-bought toaster waffles – I’m not naming names, but the brand rhymed with schmeggo – on this one magical day of the year, and we thought that was pretty much the best thing ever.

Have you tried a store-bought toaster waffle recently? Let me tell you, even with all that childhood nostalgia wrapped up around them, they are not good. So cardboardy! That chemical after taste! And, they make your teeth feel weird… what is that?! Our juvenile tastebuds did not know what’s what.

Luckily, I know a secret. The schmeggo toaster waffle people would not want you to know this, but folks, you can MAKE YOUR OWN TOASTER WAFFLES!

sweet potato gingerbread waffles on a white plate with butter and syrup on top

It gets better: you can make your homemade toaster waffles with delicious, good for you, recognizable, real-food ingredients. AND, you can make then in advance, pop them into the freezer, and then come Christmas morning all you need to do is drop your waffles into the toaster – from frozen – and *poof!* your Christmas morning breakfast is done did.

How do you like them waffles?

Let’s talk specifically about these waffles, because these aren’t ordinary waffles. Nope. These are Sweet Potato Gingerbread Waffles, and folks, they are delicious.

What’s in these Sweet Potato Waffles?

  • Sweet potato purée
  • Whole wheat flour
  • Buttermilk
  • Molasses
  • Olive oil
  • And a whole lot of festive spices

overhead photo of sweet potato gingerbread waffles on a white plate

Tips and tricks for making freezer waffles

  • What’s the best way to cook waffles you’re planning to freeze? You’re going to want to ever so slightly undercook your sweet potato gingerbread waffles. Not uncooked, just not as crisp and brown as you might like them if you were going to eat them straight out of the waffle iron.
  • Once cooked, spread your waffles on a wire rack until completely cool, and then pop them into a freezer bag and into the freezer.
  • When you’re ready for waffles, all you need to do is drop a frozen waffle directly into your toaster, let it get all crisp and toasty and delicious, and then get at it with some good quality maple syrup.

To be perfectly honest, I actually prefer my waffles out of the toaster; they’re much more crisp and delicious than if you’d eaten them right out of the waffle iron. So much so that if I’m not pointedly making a batch of freezer waffles, I always (ALWAYS!) make an extra big batch so I can stash some away.

Hey Nutrition Lady, what’s the deal with sweet potatoes?

Orange fleshed sweet potatoes are incredibly rich in beta-carotene, a pre-curser to vitamin A. In fact, some studies have shown that sweet potatoes contain even more bioavailable beta-carotene than leafy green vegetables.

Sweet potatoes also contain storage proteins called sporamins which have unique antioxidant properties. Also valuable for their anti-inflammatory benefits and blood sugar regulation, sweet potatoes are loaded with fiber, which helps steady the pace of digestion and regulate glucose uptake.

Sweet potatoes are a great source of vitamin C, manganese, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus complex carbohydrates.

sweet potato gingerbread waffles on a white plate with maple syrup and a toaster in the background

Other Make-Ahead Breakfasts You Might Enjoy:

Vegetarian Frittata with Corn and Tomatoes
Vegetarian Breakfast Burrito
Swiss Chard and Gruyere Strata
Banana Flax Freezer Waffles
Sweet Potato Strata with Smoked Gouda and Leeks

sweet potato gingerbread waffles on a white plate with butter and syrup on top
4.84 from 6 votes

Sweet Potato Gingerbread Waffles

Sweet Potato Gingerbread Waffles with whole wheat flour, buttermilk, molasses, and spices. These are perfect freezer waffles for make-ahead breakfasts. 

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 waffles
Calories 137 kcal
Author Katie Trant


  • 1/2 cup sweet potato purée
  • 1 cup buttermilk
  • 4 large eggs
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons molasses
  • 1 cup whole wheat pastry flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • butter or olive oil for the waffle iron


  1. Plug in your waffle iron and let it heat up while you're mixing up the waffle batter. 

  2. In a small bowl whisk together sweet potato puree, eggs, molasses, and olive oil. 

  3. In a larger bowl whisk together the flours, baking powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves. 

  4. Add the wet ingredients to the dry, and combine with a whisk. Do not over mix. 

  5. Grease your waffle iron, if needed, and scoop 1/4 cup of waffle batter into each section. 

  6. If you're planning to freeze the waffles, cook them until just before golden brown and then remove to cool on a wire rack. 

Recipe Notes

*My whole wheat flour is really finely ground, so I recommend using whole wheat pastry flour or white whole wheat flour for similar results. 

**Every waffle iron is different, so the number of waffles you get will depend on the size of your iron. I got 12 squares out of a 2-square waffle iron, which fed 4-6 people quite well. 

Nutrition Facts
Sweet Potato Gingerbread Waffles
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 64mg21%
Sodium 194mg8%
Potassium 286mg8%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 2365IU47%
Vitamin C 2.3mg3%
Calcium 81mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Gail Hunt says

    What a great idea, Katie – we had them tonight for Pancake/Shrove Tuesday. I made half the batter into pancakes, and half into waffles.
    Thank you for the recipe.


  2. [email protected] says

    I loved reading about your Christmas morning tradition. I can picture it in my mind’s eye. We always went to early service at church, followed by a brunch of vegetable and sausage strata and fruit salad, and only then did we start opening presents. A lot of delayed gratification for young-uns! Anyway, your waffles sound wonderful, and I appreciate you highlighting how to prep them for freezing. Unbelievably we don’t have a toaster, using the grill in our top oven instead. But I’m sure they would turn out just fine with this method, too. Happy New Year when it comes to you in Mauritius!

    • Katie Trant says

      Church then brunch THEN presents? Oh, the torture! How funny that you don’t own a toaster! I think these would do just fine to be crisped up in the oven as well, or even stove top in a little butter in a skillet. Hope you’ve had a fab holiday, Kellie!

  3. Heather says

    Just made these. They are delicious! Wish I’d doubled the recipe as I’ve eaten two already for lunch. Not many left to toast.

  4. Linda from Veganosity says

    Your mom really did torture you and your siblings, Lol! Such a fun story. 🙂

    Store bought waffles are nasty. I know what you mean about the strange feeling on your teeth. I thought I was the only one. Scary to think what that could be. Your waffles sound amazing! I’m loving the sweet potato part, so delicious!

  5. Lynne Janbergs says

    I don’t have a waffle iron, but would like to try these as pancakes. Any modifications you recommend before I start experimenting?

    • Katie Trant says

      Hi Lynne,

      Sorry for the late response! I haven’t tested these as pancakes, but I imagine they’d work out just fine. You may want to thin the batter a little bit so they spread more easily when you cook them. Let us know how they turn out if you try this!

      • Lynne Janbergs says

        I finally got around to making Sweet Potato Gingerbread Pancakes. The recipe as written doesn’t say what to do with the buttermilk; I mixed it with the other wet ingredients. My batter did not need any additional liquid to be the right consistency for pancakes rather than waffles, hooray! The pancakes are good, but I think I’ll try increasing the spices next time.

        • Katie Trant says

          Hi Lynne, I’ll update the recipe, thanks for catching that. You were right to add the buttermilk with the wet ingredients! Definitely add extra spices to suit your tastes; some people prefer more, and others less. Glad these worked as pancakes for you!

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