Warm spices, crisp edges, and a drizzle of golden syrup—this Gingerbread Waffles with Maple Pecan Syrup Recipe is exactly the kind of cozy breakfast I crave when the air turns chilly. It’s got that nostalgic gingerbread vibe but in waffle form, making mornings feel extra special and hearty.

A stack of three dark brown waffles sits on a white plate, each waffle showing a slightly crisp texture. The top waffle is covered with glossy pecans, glistening with syrup that drips down the sides of the stack. Around the plate, there are a few sugared red cranberries and extra pecans. The background is a soft blur with a hint of a dark red cloth, and the surface underneath the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Waffles with Maple Pecan Syrup Recipe
Top Tip
How to Serve Gingerbread Waffles with Maple Pecan Syrup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Waffles with Maple Pecan Syrup Recipe

Why You'll Love This Recipe

I remember the first time I made these waffles on a crisp December morning—it was like bringing a little holiday magic right to the breakfast table. The blend of warming spices perfectly balances sweet and savory, while the maple pecan syrup adds that irresistible nutty warmth. It’s a recipe that makes you pause, sip your coffee slower, and savor every bite.

Seasonal warmth: The combination of ginger, cinnamon, and allspice makes these waffles feel like a festive hug on a plate.
Perfect texture: Crispy on the outside, soft and tender inside, thanks to the balanced wet and dry ingredients.
Maple pecan syrup: Toasted pecans soaked in pure maple syrup take the topping to a whole new level of indulgence.
Versatile and easy: You can use this batter for waffles or pancakes, making it a flexible addition to your recipe box.

A white oval plate holds a stack of dark brown waffles arranged in two layers with a slightly rough texture. The waffles have deep square pockets filled with dark syrup and are topped with scattered toasted pecan halves that add a shiny, rich brown touch. Small clusters of frosted red cranberries sit on and around the waffles, adding bright pops of red and white near the edges. To the side, there is a small white bowl filled with more syrup and pecans and another small white dish containing more frosted cranberries. The scene is set on a wooden table with an orange fruit and green leaves visible at the bottom left and dark red cloth and green pine sprigs with red berries near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Gingerbread Waffles with Maple Pecan Syrup Recipe starts with the perfect balance of spices and texture builders. Each ingredient carries its own weight, from providing tenderness to delivering bold seasonal flavor.

Flat lay of a small mound of all-purpose flour, a white ceramic bowl with a cinnamon, ginger, allspice, cloves, nutmeg, baking powder, baking soda, and salt spice mix, a small white bowl of melted golden butter, a small white bowl with dark brown sugar, a small white bowl filled with dark molasses, three whole brown eggs with clean shells, a small white bowl of creamy buttermilk, and a handful of glossy pecan halves arranged in a simple white ceramic bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the batter, providing structure and a neutral canvas for the spices.
Baking powder & baking soda: These leavening agents help the waffles rise perfectly light and fluffy without collapsing.
Ground ginger, cinnamon, allspice, cloves, nutmeg: A symphony of warm, aromatic spices that build that signature gingerbread flavor.
Salt: Enhances the flavor by balancing the sweetness and deepening the spices.
Unsalted butter: Melted and cooled, it adds richness without greasing down the batter.
Brown sugar: Adds subtle molasses notes and caramelizes for a golden crust.
Molasses: The heart of gingerbread flavor, this adds depth and a slight tang that's irreplaceable.
Eggs: Bind everything together and add moisture, contributing to a tender crumb.
Buttermilk: Gives a subtle tang and react with baking soda for an airy texture; you can DIY with milk and lemon juice if needed.
Pecans: Toasting them intensifies their natural flavor for the syrup topping.
Pure maple syrup: Sweetens and thickens the topping while complementing the spices beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Gingerbread Waffles with Maple Pecan Syrup Recipe is how easy it is to make your own tweaks. Whether you want to swap out toppings or adjust the spice level, it’s all about making it feel like your perfect morning.

Variation: I sometimes like adding a handful of mini chocolate chips to the batter for an extra sweet surprise—try it for a treat that feels like dessert for breakfast!
Dairy-free option: Swap buttermilk for a coconut milk latte for a tropical twist and veganize by using plant-based butter and egg replacers.
Spice level: If you prefer a gentler spice warmth, reduce the ground ginger slightly and add an extra dash of cinnamon instead.
Texture: For crispier waffles, give the cooked ones a quick bake in a low oven on a wire rack while you finish the batch.

Step-by-Step: How I Make Gingerbread Waffles with Maple Pecan Syrup Recipe

Step 1: Mix Your Dry Spices and Flours

I always start by whisking the all-purpose flour together with baking powder, baking soda, and the whole spice blend—ginger, cinnamon, allspice, cloves, nutmeg, plus salt—in a big bowl. This spreads out all those fragrant spices evenly so every bite sings with flavor. Using a bowl with a wide opening and a pour spout helps for later when you add the wet ingredients.

Step 2: Blend the Wet Ingredients

In a separate bowl, whisk together the melted butter (cooled so it doesn’t cook your eggs), brown sugar, and molasses until silky and sweet. Then add the eggs one by one, beating until smooth before stirring in the buttermilk. The buttermilk is key here—if you don’t have any on hand, just stir 2 teaspoons of lemon juice or vinegar into your milk and let it sit five minutes. It adds a tang that wakes up the flavors and helps with fluffiness.

Step 3: Gently Combine for Fluffy Batter

Pour the wet ingredients into the dry mixture and whisk just until combined. You don’t want to overmix; a few small lumps are perfectly fine. Overworking the batter can make the waffles tough, and we want them tender inside with crisp edges.

Step 4: Cook the Waffles

Preheat your waffle maker on medium-high and spray it lightly with nonstick spray. I usually pour about ⅓ cup of batter per waffle, but check what fits best in your iron. Close the lid gently and let them cook for about 4-5 minutes, or until golden brown and crisp. It’s tempting to peek early, but better to give them time to develop that perfect crust. Keep the cooked waffles warm on a wire rack in a low oven as you finish the rest.

Step 5: Make the Maple Pecan Syrup

While waffles are cooking, toast pecans in a skillet over medium-low heat, stirring constantly for 4-5 minutes. Pecans can quickly go from toasted to burnt, so keep an eye and use your nose—the moment you smell the warm, nutty aroma, it’s time to pour in the maple syrup. Turn heat to low and warm the syrup with pecans for just a minute. This syrup is sticky-sweet and nutty perfection that drizzles like liquid gold over your waffles.

Top Tip

After making these waffles several times, I discovered a few tricks that really help nail the perfect results every time. These small details can make a big difference on texture and flavor, so pay attention and you’ll thank yourself on waffle morning.

Butter temperature: Always let melted butter cool slightly before adding to eggs; hot butter can scramble them and ruin texture.
Don’t overmix batter: Gentle whisking keeps waffles tender and fluffy instead of dense or rubbery.
Toast pecans carefully: Stir continuously on medium-low to prevent burning and to get even toasting.
Use a wire rack to keep waffles crisp: Avoid stacking or wrapping directly after cooking, which traps steam and makes waffles soggy.

How to Serve Gingerbread Waffles with Maple Pecan Syrup Recipe

gingerbread waffles - Serving Suggestion

Garnishes

I love keeping it classic with the warm maple pecan syrup, but sometimes I sprinkle powdered sugar for a snow-dusted look or add a dollop of freshly whipped cream for indulgence. Sugared cranberries add a pop of tartness and sparkle if I’m feeling festive. It’s all about contrast—sweet, creamy, and a little bit crunchy.

Side Dishes

Since these waffles pack a flavor punch, I like to pair them with simple sides like crispy bacon or turkey sausage. Fresh fruit like sliced oranges or apple cinnamon compote also works beautifully to brighten the plate and balance the spice.

Creative Ways to Present

For a special holiday brunch, I’ve stacked waffles layered with cream cheese frosting and sprinkled chopped toasted pecans between layers for a fun gingerbread waffle cake. You can even cut out shapes using holiday cookie cutters for the kids—waffle gingerbread men, anyone?

Make Ahead and Storage

Storing Leftovers

I’ve found these waffles keep well in an airtight container in the fridge for up to 2 days, but the texture is best right after cooking. If I have leftovers, I prefer freezing to preserve crispness.

Freezing

Freezing works like a charm! After the waffles cool completely, I layer them between sheets of parchment paper in a freezer bag or container. They stay good for about 3 months. It makes busy mornings so easy—just grab a few and pop them in the toaster.

Reheating

For reheating, I avoid the microwave because it can make waffles soggy. Instead, I toast them gently until warmed through and crisp. If you don’t have a toaster, reheat in a 350°F oven on a wire rack for about 5-7 minutes.

Frequently Asked Questions:

Can I make this recipe gluten-free?

You can swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum. Keep the rest of the ingredients the same, but note that texture might be a touch different—slightly less crisp but still delicious.

What can I use if I don’t have buttermilk?

I love using a homemade buttermilk substitute: just add 2 teaspoons of lemon juice or white vinegar to 1 and ⅔ cups of whole milk, then let it sit for 5 minutes before adding to the batter. It provides the acidity needed for fluffy waffles with a slight tang.

Can I cook this batter as pancakes instead?

Absolutely! The batter works perfectly for pancakes, too. Just heat a skillet over medium, grease it well, and drop ¼ cup of batter for each pancake. Cook until bubbles form and edges look dry, then flip and cook another 2 minutes. Such an easy swap!

What’s the best way to store leftover waffles?

Once cooled, store leftover waffles in an airtight container or freeze them layered between parchment paper. They’re best warmed in a toaster or oven to preserve their crispness. Avoid microwaving to prevent sogginess.

Final Thoughts

This Gingerbread Waffles with Maple Pecan Syrup Recipe is one of those special treats that brings comfort and a bit of celebration to ordinary mornings. I hope you’ll enjoy making it as much as I do—there’s something magical about filling your kitchen with the scent of spices while making waffles crisp and perfect. Trust me, once you try it, gingerbread mornings might just become your new favorite tradition.