Description
Deliciously spiced gingerbread waffles infused with warm holiday spices and rich molasses, perfect for a cozy breakfast or brunch. Served with an optional warm maple pecan topping for an extra special treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (250g, 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
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled (8 Tbsp; 113g)
- 1/4 cup light or dark brown sugar (50g; dark recommended)
- 1/4 cup unsulphured or dark molasses (60ml; do not use blackstrap)
- 3 large eggs
- 1 and 2/3 cups buttermilk (about 400ml; can substitute with DIY buttermilk using whole milk and lemon juice)
Optional Maple Pecan Topping
- 3/4 cup pecan halves (90g)
- 1 and 1/2 cups pure maple syrup (360ml)
Instructions
- Preheat Equipment: Preheat your waffle maker on medium-high heat. Preheat oven to 200°F (93°C) and place a wire rack on a baking sheet; set aside to keep waffles warm.
- Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the flour, baking powder, baking soda, 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 smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not over-mix; small lumps are fine.
- Cook Waffles: Lightly grease the preheated waffle maker using nonstick spray. Pour about 1/3 cup of batter into each waffle well. Close the lid and cook until waffles are crisp and cooked through, about 4–5 minutes depending on your waffle maker’s instructions.
- Keep Waffles Warm: Transfer finished waffles to the wire rack in the preheated oven to keep warm while you cook the remaining batter.
- Optional Maple Pecan Topping: While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for 4–5 minutes, stirring constantly until fragrant. Reduce heat to low, pour in maple syrup, warm for about a minute, then remove from heat.
- Serve: Serve waffles immediately topped with the 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 texture.
- Buttermilk Substitute: Mix 2 teaspoons lemon juice or white vinegar with whole milk to make 1 and 2/3 cups of DIY buttermilk. Let sit 5 minutes before using.
- Waffle Maker: Use either Belgian or traditional waffle makers. Adjust cooking times according to your model.
- Pancake Option: Use the batter as gingerbread pancakes by cooking on a greased skillet over medium heat, about 4 minutes per pancake total.
- Alternative Toppings: Try lemon curd, whipped cream, sugared cranberries, or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 waffle
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
