Start by preparing the gingerbread waffle batter. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a separate large bowl, whisk together the ginger ale, Greek yogurt or sour cream, eggs, molasses, and vanilla until smooth.

Add the dry ingredient mixture to the wet, and whisk until just combined. Then as you continuously whisk, add the melted butter, and whisk until it’s just incorporated (it’s okay if the batter is a little lumpy). Set the batter aside and allow it to rest for 10-15 minutes.

Use the wire whisk attachment or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.

Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl. Set aside until ready to serve.

Preheat the waffle iron while the batter rests. Once heated, spray with non-stick cooking spray or grease with butter.

Pour about ⅓ cup of the batter into each well of the waffle maker and close the lid. Cook the waffles until crisp, about 4–5 minutes.

Transfer the cooked waffles onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.

Repeat the process with the remaining waffle batter.

Once ready, serve the waffles warm with a dusting of powdered sugar, the homemade whipped cream, butter, and maple syrup if desired.