There’s something utterly magical about pulling a warm waffle fresh from the iron and topping it with syrupy nuts that crunch with every bite. This Gingerbread Waffles with Maple Pecan Topping Recipe combines cozy spice flavors with a rich, buttery crispness, creating the perfect breakfast treat that feels like a festive hug on a plate.

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 Topping Recipe
Top Tip
How to Serve Gingerbread Waffles with Maple Pecan Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Waffles with Maple Pecan Topping Recipe

Why You'll Love This Recipe

This recipe has quickly become one of my favorites because it combines the nostalgic warmth of gingerbread with the crisp texture of waffles and an irresistible maple pecan topping that takes things to a new level. Whether you’re whipping up a weekend brunch or aiming for a special seasonal breakfast, these waffles impress every time.

Warm Spice Blend: The perfect combo of ginger, cinnamon, cloves, and nutmeg gives these waffles that cozy holiday flavor without overwhelming.
Buttermilk Batter: It makes the waffles tender inside while keeping them crispy outside – honestly, it’s my secret weapon for fluffy waffles.
Maple Pecan Topping: Toasting pecans and warming them in pure maple syrup adds a delightful texture and a rich sweetness you won’t want to skip.
Make-Ahead Friendly: You can freeze leftover waffles and enjoy that crisp, spiced goodness even on busy mornings.

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 the Gingerbread Waffles with Maple Pecan Topping Recipe starts in the bowl with just the right balance of carefully chosen ingredients. Each one plays a role in creating that tender-crisp texture and rich, layered 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 backbone for the waffles; spoon it into your measuring cup and level it off for accurate measurement.
Baking powder & baking soda: These leavening agents work together to give the waffles a nice rise and fluff.
Ground ginger, cinnamon, allspice, cloves, nutmeg: The warm spices are key for that unmistakable gingerbread feel—freshly ground if you can!
Salt: Balances the sweetness and enhances the other flavors.
Unsalted butter: Melted to add richness without overpowering; I like it slightly cooled before mixing.
Brown sugar: Adds moisture and deep caramel notes; dark brown sugar gives it an extra molasses kick.
Molasses: This is essential for authentic gingerbread flavor—don’t substitute blackstrap, it’s too intense.
Eggs: Provide structure and tenderness.
Buttermilk: Adds tang and reacts with the baking soda for a light, tender crumb. You can easily make a DIY substitute if needed.
Pecan halves: Toasted for crunch and nutty flavor in the delicious maple topping.
Pure maple syrup: For that warm, sweet coating that perfectly finishes the pecans and the waffles.

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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

I love playing around with my Gingerbread Waffles with Maple Pecan Topping Recipe to fit the mood or occasion—it’s so forgiving and versatile. You should totally make it your own!

Variation: One time, I swapped the pecans for toasted walnuts and drizzled a little lemon curd on top instead of maple syrup. It added a bright contrast that was amazing for a spring brunch.
Dairy-Free Option: Use almond or oat milk with 2 teaspoons of apple cider vinegar as a buttermilk substitute—it works surprisingly well to keep that fluffy texture.
Make it Pancakes: This batter doubles beautifully as gingerbread pancakes; just cook them on a griddle as you would normal pancakes.

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

Step 1: Whisk Together the Dry Ingredients

I usually start by mixing my dry spices and leaveners in a large bowl—this helps evenly distribute the warm flavors right from the get-go. Whisk the flour, baking powder, baking soda, and all those cozy spices with the salt so there are no clumps, and set it aside.

Step 2: Combine the Wet Ingredients

In another big bowl, I whisk melted butter with brown sugar and molasses until the brown sugar softens a bit—it smells incredible here. Then crack in the eggs, whisk until smooth, and slowly add the buttermilk. It creates a silky smooth mixture that practically promises deliciousness.

Step 3: Mix the Batter Gently

Pour the wet mix into the dry ingredients and whisk gently just until everything comes together. Some small lumps are totally fine—over-mixing can make the waffles tough, so I always remind myself to stop as soon as it looks mostly combined.

Step 4: Cook the Waffles

Preheat your waffle maker to medium-high and grease it with nonstick spray. I use about ⅓ cup of batter per waffle (depending on the size of your iron). Close the lid and cook for around 4–5 minutes or until they’re golden and crisp. Transfer the waffles to a wire rack in a warm oven while you finish the batch—it keeps them perfectly crisp without getting soggy.

Step 5: Make the Maple Pecan Topping

While those waffles are cooking, I toast pecan halves on medium-low heat in a saucepan, stirring constantly so they don’t burn (this takes about 4–5 minutes). When you smell that warm nutty aroma, lower the heat and pour in the maple syrup. Warm it through for just a minute—this creates a luscious, sticky topping that's so addictive!

Step 6: Serve it Up

Plate your waffles and generously spoon the warm maple pecan topping over them. It’s that simple! The melting syrup soaking into the crispy nuggets of pecans takes this from “delicious waffle” to “unforgettable brunch.”

Top Tip

From my many mornings of waffle-making, I’ve picked up some little tricks to help you get those perfectly crisp and tender gingerbread waffles every time—and make the maple pecan syrup topping shine.

Don’t Skip the Wire Rack: Placing waffles on a wire rack in a warm oven prevents steam from sogginess, keeping each bite satisfyingly crisp.
Watch Your Toasted Pecans: Pecans go from perfectly toasted to burnt in seconds. Stir constantly and remove them as soon as you smell their sweet nuttiness.
Gentle Mixing: Your batter should look lumpy, not smooth. Over-mixed batter leads to dense, chewy waffles—not what we want!
Molasses Choice Matters: Using a quality molasses like Grandma’s gives you that authentic gingerbread flavor that can’t be faked with other syrups.

How to Serve Gingerbread Waffles with Maple Pecan Topping Recipe

gingerbread waffles - Serving Suggestion

Garnishes

I love topping these waffles with a sprinkle of powdered sugar for that classic snowy look, plus a dollop of whipped cream if I’m feeling indulgent. Fresh cranberries or a few segments of orange add a fresh, tart contrast to the sweetness, especially around the holidays.

Side Dishes

On a brunch spread, I often serve these waffles alongside scrambled eggs with chives and a few slices of crispy bacon or sausage. The savory sides balance the sweet spice so well. For a lighter option, a simple mixed green salad with a citrus vinaigrette brightens everything up wonderfully.

Creative Ways to Present

For a special occasion, I like to stack the waffles high, layering toasted pecan pieces and drizzles of maple pecan syrup between each waffle. Garnish with edible flowers or festive sprinkles for a wow-worthy look that makes guests feel truly spoiled.

Make Ahead and Storage

Storing Leftovers

Once your waffles have completely cooled, I recommend storing them in an airtight container in the fridge for up to 2 days. Just make sure they’re not stacked tightly to avoid sogginess. They’re still tasty cold but better reheated for crispness.

Freezing

I always freeze leftover waffles on a baking sheet individually first, then transfer them to a freezer bag. They keep beautifully for up to 3 months! This way, you can toast or warm one up anytime for a fast, cozy breakfast.

Reheating

To reheat, pop frozen waffles straight into the toaster or toaster oven until hot and crispy. I avoid microwaving because it can make waffles chewy and limp, and let’s be honest, we want that crunch back every time.

Frequently Asked Questions:

Can I make these waffles vegan?

You can adapt this recipe by swapping out the eggs for flax or chia eggs and using a plant-based butter along with a non-dairy milk like almond or oat milk for the buttermilk substitute. Just keep in mind the texture and flavor might be a bit different, but still delicious.

What if I don’t have buttermilk?

No worries! You can easily make a buttermilk substitute by adding 2 teaspoons of lemon juice or white vinegar to a cup and two-thirds of milk (whole milk preferred). Let it sit for 5 minutes before using in the batter to get that tangy kick and tender texture.

Can I use a regular pancake maker instead of waffles?

Absolutely! The batter works great as pancakes. Just pour about ¼ cup of batter onto a hot, greased griddle or skillet and cook until bubbles form on the surface before flipping. They’re a wonderful alternative if you don’t have a waffle iron.

How do I prevent the pecans in the topping from burning?

Pecans toast quickly and can burn if you don’t stir constantly. Keep your heat medium-low, stir frequently, and watch the color and aroma closely—remove them from heat as soon as you smell that toasty nuttiness. Pour in the maple syrup immediately after to cool down the pan.

Final Thoughts

Making this Gingerbread Waffles with Maple Pecan Topping Recipe has become one of my go-to ways to infuse a little joyful warmth into breakfasts, especially when the weather’s crisp and the season calls for spices. It's such a comforting, tasty dish that feels thoughtful but cooks up pretty easily. I genuinely hope you enjoy making and sharing these waffles as much as I do—they always bring a smile to my table and I’m sure they will to yours too.