Description
These Gingerbread Waffles are a festive, spiced breakfast treat perfect for the holiday season. Infused with warm spices like ginger, cinnamon, and cloves, and sweetened with brown sugar and molasses, they deliver rich flavor and a tender texture. Served with an optional warm maple pecan topping, they make a cozy and delicious start to your morning.
Ingredients
Scale
Waffle Batter
- 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 (preferably dark)
- 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 and Prepare: Preheat your waffle maker to medium-high heat. Also, preheat your oven to 200°F (93°C). Place a wire rack on a baking sheet and set aside to keep waffles warm as you cook.
- Mix Dry Ingredients: In a large bowl preferably with a pour spout, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, and salt. Set this mixture aside.
- Combine Wet Ingredients: In another large bowl, whisk the melted butter, brown sugar, and molasses until combined. Add the eggs and whisk well, then pour in the buttermilk and mix until just blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Gently whisk until combined but do not overmix; a few small lumps are fine for light, tender waffles.
- Cook the Waffles: Lightly grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each well (adjust if your waffle maker size differs), then close the lid and cook for about 4–5 minutes or until crisp and cooked through. Transfer waffles to the wire rack in the warm oven. Repeat with the remaining batter.
- Prepare Maple Pecan Topping: While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for about 4–5 minutes, stirring constantly to prevent burning. Once toasted and fragrant, reduce heat to low and pour in maple syrup. Warm through for about a minute, then remove from heat.
- Serve: Serve the gingerbread waffles immediately topped with the warm maple pecan syrup or your preferred toppings.
Notes
- To freeze leftover waffles, let them cool completely, then store airtight in the freezer for up to 3 months. Reheat in a toaster or oven.
- You can substitute whole milk plus lemon juice or vinegar as a DIY buttermilk substitute if needed.
- Use either a Belgian or traditional waffle maker; adjust batter quantity and cooking times accordingly.
- This batter also works great as gingerbread pancakes. Cook on a griddle over medium heat, about 2-3 minutes per side.
- Other topping ideas include lemon curd, whipped cream, sugared cranberries, or a dusting of confectioners’ sugar.
Nutrition
- Serving Size: 1 waffle
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
