Description
These Gingerbread Waffles are perfectly spiced with warm ginger, cinnamon, and cloves for a festive breakfast or brunch. They’re tender, flavorful, and cooked to crisp golden perfection in a waffle maker. Served with an optional maple pecan syrup topping, they make a delightful seasonal treat that can also be enjoyed as pancakes.
Ingredients
Scale
Gingerbread 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: Preheat your waffle maker on medium-high heat. Also preheat your oven to 200°F (93°C) and place a wire rack on a baking sheet to keep the waffles warm as you cook.
- Make Dry Ingredients: In a large bowl with a pour spout, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In another large bowl, whisk the melted butter, brown sugar, and molasses until combined. Then whisk in the eggs followed by the buttermilk until blended well.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not over-mix; some small lumps are fine.
- Cook Waffles: Lightly grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each waffle well and close the lid. Cook for about 4–5 minutes until waffles are crisp and cooked through. Transfer cooked waffles to the wire rack and keep warm in the oven. Repeat with remaining batter.
- Make Maple Pecan Topping: While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for 4–5 minutes, stirring constantly to avoid burning. When pecans smell toasted, reduce heat to low and pour in maple syrup. Warm through for about a minute, then remove from heat.
- Serve: Serve the waffles immediately topped with warm maple pecan syrup, or your choice of toppings.
Notes
- Make Ahead & Freezing: Waffles are best fresh but can be frozen for up to 3 months. Reheat in a toaster for best results.
- Buttermilk Substitute: Add 2 teaspoons lemon juice or white vinegar to a measuring cup, add milk to 1 and 2/3 cups, whisk and let sit 5 minutes before using.
- Waffle Maker Types: Recipe works in Belgian or traditional waffle makers; adjust batter quantity and cook time accordingly.
- Pancake Option: Use the same batter on a heated griddle or skillet. Cook about 1/4 cup batter per pancake for 2 minutes per side.
- Alternative Toppings: Lemon curd, whipped cream, sugared cranberries, or confectioners’ sugar dusting all work beautifully.
Nutrition
- Serving Size: 1 waffle
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
