There’s something irresistibly cozy about a warm stack of spiced waffles on a chilly morning. The blend of ginger, cinnamon, and molasses in this Gingerbread Waffles with Maple Pecan Topping Recipe makes it feel like a festive hug from your kitchen, perfect for special weekends or holiday breakfasts.

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

Honestly, the moment I made these waffles, I knew they were a keeper. They combine all the warm spices you adore in gingerbread with a tender, crisp waffle texture. Plus, the maple pecan topping takes it from breakfast to blissful indulgence.

Perfect Balance of Spices: The ginger, cinnamon, and cloves create that classic gingerbread flavor without overwhelming sweetness.
Moist, Tender Waffles: Thanks to the molasses and buttermilk, these waffles stay light and fluffy, not dense or dry.
Maple Pecan Topping: Toasted pecans in warm maple syrup add the crunch and sweetness that make these waffles truly unforgettable.
Versatility: Great for waffles or pancakes, and easy to customize with your favorite toppings.

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

This recipe blends staple baking ingredients with classic holiday spices and the magic of molasses. Each element plays a role in delivering the flavor and texture that make these gingerbread waffles stand out.

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: Provides structure but keeps the waffles tender when not overworked.
Baking powder & baking soda: These leaveners give a light lift and help achieve those crisp edges.
Ground ginger, cinnamon, allspice, cloves, nutmeg: The spice lineup that defines “gingerbread” – aromatic and warm.
Salt: Balances sweetness and enhances the spice flavors.
Unsalted butter: Melted for richness and tenderness, I always let it cool slightly to avoid cooking the eggs.
Brown sugar: Adds moisture and subtle caramel notes; dark brown sugar deepens the flavor.
Molasses: The star ingredient for that authentic gingerbread taste – I recommend a good-quality unsulphured brand.
Eggs: Bind everything and add fluffiness to the batter.
Buttermilk: Provides acidity that reacts with baking soda for lightness and adds a slight tang that complements the spices.
Pecan halves (for topping): Toasted just right for crunch and nuttiness.
Pure maple syrup (for topping): Must be pure for best flavor, heated slightly to meld with pecans.

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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 with this recipe depending on the occasion or what’s in the pantry. It’s forgiving and fun to tweak, so you can really make it your own.

Variation: I’ve swapped pecans for walnuts or hazelnuts with great results, depending on what I have on hand. Sometimes I stir in mini chocolate chips for a sweeter twist that the kids adore.
Dairy-Free: Use a non-dairy milk combined with lemon juice as a buttermilk substitute to keep the tang and tenderness.
Spice Level: Adjust the spices to your taste—add a pinch more ginger if you like it zingier or less cinnamon for a subtler warmth.

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

Step 1: Prep Your Ingredients and Waffle Maker

First things first, preheat your waffle maker to medium-high—mine takes about 5 minutes to get ready. I also preheat the oven to 200°F and set a wire rack on a baking sheet for keeping the waffles warm once cooked. This keeps them crisp without getting soggy while you finish the batch.

Step 2: Mix the Dry Spices and Flour

In a large bowl (I prefer one with a pour spout), whisk together the flour, baking powder, baking soda, and every bit of those cozy spices—ginger, cinnamon, allspice, cloves, nutmeg—and don’t forget the salt. This blend is what makes these waffles sing with that gingerbread warmth.

Step 3: Combine Wet Ingredients

In another bowl, whisk melted butter, brown sugar, and molasses until smooth. Then whisk in the eggs, one by one, before slowly mixing in the buttermilk. This mixture should look rich and creamy and smells like a holiday dream already.

Step 4: Gently Combine Wet and Dry

Pour your wet ingredients into the dry and whisk just until combined. It’s okay if there are small lumps—over-mixing can make the waffles tough, which we definitely want to avoid.

Step 5: Cook the Waffles

Lightly grease your hot waffle iron with nonstick spray (or brush with melted butter). Add about ⅓ cup of batter per waffle (or less if your waffle maker is on the smaller side), close the lid, and cook for 4–5 minutes until crisp and golden. I always keep the finished waffles on the wire rack in the warm oven while cooking the rest — that keeps them evenly crisp.

Step 6: Make the Maple Pecan Topping

While your waffles cook, toast the pecans in a skillet over medium-low heat, stirring constantly so they don’t burn—this takes about 4-5 minutes. When you smell that toasty aroma and see the nuts darken slightly, reduce the heat to low and pour in the maple syrup. Let it warm for a minute to meld the flavors, then take it off the heat. This topping is pure magic drizzled over your waffles.

Step 7: Serve and Enjoy

Stack your waffles, drizzle generously with the warm maple pecan topping, and dive right in. If you want to get fancy, add a dollop of whipped cream or a dusting of powdered sugar.

Top Tip

Over the years, I’ve learned a few tricks to nail this Gingerbread Waffles with Maple Pecan Topping Recipe every time, especially when balancing the delicate spices and keeping the waffles light.

Don’t Overmix: Gently combine your wet and dry ingredients just until blended—this is key for tender waffles.
Butter Temperature: Make sure your melted butter is warm but not hot, or it can cook the eggs prematurely.
Toast Pecans Carefully: Pecans can burn in seconds, so keep them moving in the pan and watch closely.
Keep Waffles Crispy: Use a wire rack in a low oven instead of stacking them on a plate, avoiding sogginess.

How to Serve Gingerbread Waffles with Maple Pecan Topping Recipe

gingerbread waffles - Serving Suggestion

Garnishes

For me, a simple dusting of powdered sugar or a dollop of lightly sweetened whipped cream complements the flavors beautifully. Sometimes I sprinkle extra toasted pecans or fresh cranberries for contrast and a pop of color.

Side Dishes

I like pairing these gingerbread waffles with crisp apple slices or a fresh citrus salad to cut through the richness. A side of scrambled eggs or crispy bacon rounds out a perfect holiday brunch.

Creative Ways to Present

I’ve served these waffles on a festive wooden board for holiday brunches, stacking them with parchment paper between layers. For a party, mini gingerbread waffles skewered with fresh fruit and drizzled with maple pecan syrup never fail to impress.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftovers in an airtight container in the fridge for up to 2 days. To avoid sogginess, I always re-toast or crisp them up before serving again.

Freezing

These waffles freeze beautifully! I wrap individual waffles in parchment and store them in freezer bags for up to 3 months. It’s convenient for last-minute breakfasts—just pop them straight in the toaster or oven.

Reheating

I usually reheat frozen or refrigerated waffles in a toaster or toaster oven on a medium setting to preserve crispness while warming inside. The microwave works in a pinch but can soften the texture.

Frequently Asked Questions:

Can I make these as pancakes instead of waffles?

Absolutely! Use the same batter and cook them on a greased griddle or skillet over medium heat. Wait for bubbles to form on the surface before flipping. They’re just as delicious as pancakes and perfect if you don’t have a waffle iron.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 2 teaspoons of lemon juice or white vinegar with enough milk (preferably whole milk) to make 1 and ⅔ cups. Let it sit for 5 minutes before adding to the recipe to mimic that tangy acidity.

Can I use different nuts for the maple pecan topping?

Definitely! Walnuts, hazelnuts, or even almonds work wonderfully. Just toast them gently like the pecans to bring out their flavor and then warm in maple syrup.

How do I keep waffles crispy after cooking?

The trick is to keep them on a wire rack in a warm oven rather than stacking them flat on a plate. This way, the steam doesn’t soften the waffles, and they stay nicely crisp until you’re ready to serve.

Final Thoughts

This Gingerbread Waffles with Maple Pecan Topping Recipe holds a special place in my kitchen rotation every holiday season. It’s that perfect mix of comforting spices, tender waffle texture, and indulgent sweetness that feels like a warm celebration on a plate. I can’t wait for you to try it and share it with loved ones—it’s a recipe that truly brings people together one delicious bite at a time.