Preheat and prepare your waffle iron as per manufacturer’s instruction (some say spray with nonstick cooking spray, and some do not).
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Keep whisking until no brown sugar clumps are left.
In a medium bowl whisk together eggs, buttermilk, butter, sour cream, and molasses.
Pour wet ingredients into dry ingredients and whisk together until just combined and no flour pockets remain.
Fill waffle wells with batter and cook according to manufacturer’s instructions. (Each waffle iron is different so be sure to use the amount of batter your unit’s instruction manual calls for.)
The waffles are done when they’re crisp and golden.
Repeat with remaining batter and serve immediately.
Notes
Makes 8-10 regular waffles or 4-5 gingerbread Belgian waffles.
I like to whip up a triple batch of these Gingerbread Waffles and cool and freeze them. That way we have gingerbread waffles all season long!