Description
Delight in the warm spices and rich flavors of Gingerbread Waffles, perfect for a cozy breakfast or brunch. These waffles feature a traditional blend of ginger, cinnamon, and molasses, cooked to a crisp golden finish and optionally topped with a luscious maple pecan syrup.
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 (dark preferred)
- 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 Waffle Maker and Oven: Set your waffle maker to medium-high heat and preheat your oven to 200°F (93°C). Place a wire rack on a baking sheet and set aside to keep waffles warm after cooking.
- 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 until combined. Set aside.
- Combine Wet Ingredients: In another large bowl, whisk the melted butter, brown sugar, and molasses together until smooth. Add the eggs and whisk again, then pour in the buttermilk and mix to combine.
- Make Batter: Gently pour the wet ingredients into the dry ingredients and whisk just until 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 (or adjust to your waffle maker size). Close the lid and cook for 4 to 5 minutes, or until crisp and golden. Remove waffles and transfer to the wire rack placed in the oven to keep warm. Repeat with remaining batter.
- Prepare Maple Pecan Topping (Optional): While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for 4 to 5 minutes, stirring constantly to prevent burning. Once toasted and fragrant, reduce heat to low, pour in maple syrup, and warm through for about 1 minute. Remove from heat and set aside.
- Serve: Serve waffles immediately topped with warm maple pecan syrup or your preferred toppings such as lemon curd, whipped cream, sugared cranberries, or a dusting of confectioners’ sugar.
Notes
- Make Ahead & Freezing: Waffles are best enjoyed fresh. Freeze any leftover cooled waffles for up to 3 months and reheat in a toaster when ready to eat.
- Buttermilk Substitute: To mimic buttermilk, add 2 teaspoons fresh lemon juice or white vinegar to a measuring cup, add milk to total 1 and 2/3 cups, whisk, and let sit for 5 minutes before using. Whole milk is recommended.
- Waffle Maker Variation: Use either Belgian or traditional waffle makers. Cooking times may vary, so follow your appliance’s instructions for best results.
- Gingerbread Pancakes: Use the same batter for pancakes. Cook on a greased skillet over medium heat, using about 1/4 cup batter per pancake. Cook until edges dry and bubbles form, flip and cook 2 more minutes.
- Alternative Toppings: Lemon curd, whipped cream, sugared cranberries, or a dusting of confectioners’ sugar work wonderfully as toppings.
Nutrition
- Serving Size: 1 waffle
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
