Description
Deliciously spiced Gingerbread Waffles with warm maple pecan syrup topping. These waffles combine traditional holiday spices like ginger, cinnamon, and cloves with a rich molasses flavor, perfect for a festive breakfast or brunch.
Ingredients
Scale
Waffles
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 and 1/2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) light or dark brown sugar
- 1/4 cup (60ml) unsulphured or dark molasses
- 3 large eggs
- 1 and 2/3 cups (about 400ml) buttermilk
Optional Maple Pecan Topping
- 3/4 cup (90g) pecan halves
- 1 and 1/2 cups (360ml) pure maple syrup
Instructions
- Preheat appliances: Preheat your waffle maker to medium-high heat and your oven to 200°F (93°C). Place a wire rack on a baking sheet and set aside to keep cooked waffles warm.
- Mix dry ingredients: In a large bowl with a pour spout, whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, and salt until combined. Set aside.
- Mix wet ingredients: In another large bowl, whisk the melted butter, brown sugar, and molasses together. Add the eggs and whisk until combined. Then whisk in the buttermilk until blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Some small lumps are fine; avoid overmixing to keep waffles tender.
- Cook waffles: Lightly grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup batter into each waffle well and close the lid. Cook waffles until crisp and cooked through, about 4–5 minutes depending on your waffle maker. Transfer cooked waffles to the wire rack and keep warm in the oven. Repeat with remaining batter.
- Prepare maple pecan topping (optional): While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for 4–5 minutes, stirring constantly until fragrant. Lower heat to low, pour in maple syrup, warm for about a minute, then remove from heat.
- Serve: Serve waffles immediately topped with warm maple pecan syrup or your choice of toppings.
Notes
- For make-ahead convenience, freeze leftover waffles for up to 3 months. Reheat in a toaster for best texture.
- If you don't have buttermilk, make a substitute by adding 2 teaspoons lemon juice or white vinegar to milk, then let sit for 5 minutes before using.
- This recipe works in either Belgian or traditional waffle makers; adjust cooking time accordingly.
- To make gingerbread pancakes, use the same batter and cook on a greased griddle over medium heat for about 2 minutes per side.
- Other delicious topping options include lemon curd, whipped cream, sugared cranberries, or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 waffle
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
