Those cozy scents of cinnamon and ginger wafting through your kitchen make mornings feel extra special. That’s exactly what you get with this Gingerbread Waffles with Maple Pecan Topping Recipe — warm, spiced waffles paired with a sweet, nutty syrup that feels like a hug on a plate. It really turns any breakfast or brunch into a festive occasion.

A stack of three thick, dark brown waffles sits on a white plate with a scalloped edge. The top waffle is covered with glossy, dark pecans that look slightly sticky with syrup. The syrup slowly drips down the sides of the waffles, showing a shiny texture. Around the plate, there are a few sugared red cranberries and additional pecans, adding pops of bright red and brown to the scene. The setting has a white marbled table surface and a rich burgundy cloth blurred in the background. The image is sharp, highlighting the rough and crispy texture of the waffles and the shiny syrup. 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

I have to say, once I tried these gingerbread waffles, they became an instant favorite for weekend breakfasts. The spices hit just right without overwhelming, and that maple pecan topping? Total game-changer. It feels indulgent but so comforting.

Perfect Balance of Spices: The combination of ginger, cinnamon, and warm spices creates a cozy flavor that’s just right, not too sweet or spicy.
Easy To Make: The batter comes together quickly with simple pantry staples, making it a breeze even on a relaxed morning.
Irresistible Maple Pecan Topping: Toasted pecans in maple syrup add a delightful crunch and natural sweetness that elevates the waffles beautifully.
Versatile and Fun: Whether using a Belgian waffle iron or making pancakes instead, this recipe adapts well and still delivers great flavor.

A white plate holds a pile of eight dark brown square waffles, stacked unevenly in two main layers, with some waffles leaning on others. On top of the waffles are scattered shiny pecan nuts and dark syrup filling some waffle pockets. Around the plate and on the waffles are small clusters of bright red cranberries covered with white sugar crystals. Nearby, a small white bowl holds more cranberries, and a white bowl with dark syrup and pecans sits to the side. The setting has a wooden surface and a red cloth is partially under the plate, with some green leaves and red berries adding a festive touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a star role. The spices bring that classic gingerbread feel, the molasses gives a deep, rich sweetness, and the buttermilk keeps the waffles tender and light. Using quality pecans and pure maple syrup for the topping truly finishes it off.

Flat lay of a small mound of pale all-purpose flour, a heap of warm golden brown sugar crystals, a few whole warm brown pecan halves, three whole clean brown eggs with smooth shells, a small white ceramic bowl filled with rich dark molasses, a small white ceramic bowl holding melted golden butter, a small white ceramic bowl with creamy white buttermilk, scattered piles of reddish-brown ground ginger, warm brown ground cinnamon, deep brown allspice, dark brown ground cloves, light brown ground nutmeg, and fine white salt crystals, all arranged in perfect symmetry on a clean white ceramic surface, 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 and the perfect base for fluffy, tender waffles.
Baking powder and baking soda: These leavening agents ensure your waffles get that lovely rise and crisp edges.
Ground ginger, cinnamon, allspice, cloves, nutmeg: The warm spices bring the signature gingerbread flavor that's cozy and nostalgic.
Salt: Balances and enhances the flavors throughout.
Unsalted butter: Melted and cooled, it adds richness and moisture without making the batter greasy.
Brown sugar: Gives a softer sweetness and works beautifully with molasses for depth.
Molasses: The heart of any gingerbread flavor profile, choose a good quality dark molasses for the best taste.
Eggs: Bind the batter and contribute to a tender, fluffy texture.
Buttermilk: Brings a subtle tang that brightens the batter and reacts with baking soda for lift; you can DIY it with lemon juice or vinegar if needed.
Pecan halves: Toasting these awakens their oils and crunch, making the maple topping extra delicious.
Pure maple syrup: Adds sweetness and a natural flavor that perfectly complements the spices and nuts.

📝

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 experimenting with toppings — sometimes swapping the maple pecan syrup for a dollop of lemon curd and fresh cranberries for a bit of tang and brightness. It’s a great way to switch things up without changing the batter. But trust me, the classic maple pecan is hard to beat!

Variation: Try the batter as pancakes for a quick weekday breakfast. They cook faster and still capture that warm gingerbread flavor perfectly.
Dietary tweak: If you're avoiding dairy, substitute buttermilk with unsweetened almond milk plus a splash of lemon juice, and swap butter for coconut oil.
Seasonal twist: Stir in a handful of diced crystallized ginger or orange zest into the batter for an extra zing during the holidays.

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

Step 1: Gather and Prep Your Ingredients

Start by measuring everything out — this really helps the process go smoothly. I whisk the dry ingredients together first, so all those cozy spices are evenly distributed. Melting the butter ahead and letting it cool prevents cooking the eggs when you add it to the wet mix.

Step 2: Mix Wet and Dry Ingredients

In a separate bowl, I combine the butter, brown sugar, and molasses. Whisk in the eggs and buttermilk just until mixed, then gently fold this into the dry ingredients. Be careful not to over-mix — some lumps are totally fine and help keep the waffles tender.

Step 3: Cook the Waffles

Heat your waffle maker on medium-high and grease it well — I use a nonstick spray to avoid any sticking. Pour about ⅓ cup batter per waffle, or adjust if your iron is smaller. Close the lid and cook for 4–5 minutes until crispy and fragrant. Transfer cooked waffles to a wire rack set on a baking sheet, and keep warm in a low oven as you finish the batch.

Step 4: Make the Maple Pecan Topping

While the waffles cook, toast pecans in a pan over medium-low heat, stirring constantly. They can burn fast, so watch closely for a toasty aroma. Then lower the heat and stir in maple syrup just to warm it through. This sticky topping adds wonderful texture and sweetness that pairs perfectly with the spices.

Step 5: Serve and Enjoy!

Serve waffles fresh and warm topped with that luscious maple pecan syrup. It’s such a satisfying breakfast or brunch that feels like a special treat. Sometimes I add a dollop of whipped cream or dust with powdered sugar for an extra touch.

Top Tip

Over the years, I've learned that a few small adjustments make a huge difference in these waffles turning out perfectly every time. These tips come from those happy little kitchen wins — and a few burnt pecan attempts too!

Don’t overmix the batter: I always stop whisking when there are still some lumps; it keeps the waffles light and tender, rather than tough.
Toast pecans slowly: Medium-low heat and constant stirring are key. I once burnt an entire batch because I stepped away, and it’s no fun to scrape charred nuts out of your skillet.
Keep waffles warm in the oven: A 200°F oven on a wire rack prevents sogginess while you’re making multiple waffles — this trick keeps them crispy and ready to serve.
Use good-quality molasses and maple syrup: The flavors are really front and center here, so choosing the best you can find makes this recipe sing.

How to Serve Gingerbread Waffles with Maple Pecan Topping Recipe

gingerbread waffles - Serving Suggestion

Garnishes

I usually top these waffles with a drizzle of the warm maple pecan syrup, a sprinkle of powdered sugar, and sometimes a dollop of whipped cream if it’s a weekend indulgence. Fresh cranberries or a few slices of peeled, segmented orange add a bright contrast that I adore.

Side Dishes

Pair your gingerbread waffles with simple scrambled eggs or turkey sausage for a well-rounded brunch. A fresh fruit salad featuring pears, apples, or pomegranate seeds is also lovely and keeps things light alongside the sweet waffles.

Creative Ways to Present

For holiday gatherings, I like stacking the waffles into a little tower, layering syrup and pecans in between. Adding edible flowers or rosemary sprigs on the side makes the plate feel festive and inviting. It’s a fun way to impress guests without extra fuss!

Make Ahead and Storage

Storing Leftovers

I find these gingerbread waffles stay best when cooled completely and stored in a sealed container in the fridge. They keep well for about 2 days, making them great for busy mornings when you want a quick warm breakfast.

Freezing

Freezing is a lifesaver here. I let the cooled waffles freeze flat on a baking sheet, then transfer them to a freezer bag. They hold for up to 3 months. When I want a quick breakfast, I pop them straight into the toaster or oven.

Reheating

Reheating in a toaster keeps the waffles nice and crispy; an oven set at 350°F for 5–7 minutes also works if you prefer. I avoid microwaving since it tends to make waffles a little soggy or chewy.

Frequently Asked Questions:

Can I make these waffles vegan?

This particular recipe uses eggs, butter, and buttermilk, which aren’t vegan. However, you can try substituting plant-based alternatives: flax or chia eggs instead of eggs, vegan butter or coconut oil for butter, and non-dairy milk (like almond or oat milk) with a splash of apple cider vinegar to mimic buttermilk’s tanginess. The texture might vary slightly, but it's worth experimenting!

What if I don't have molasses?

Molasses is essential for that classic gingerbread flavor and color. If you don’t have it, you could try using dark corn syrup or honey in a pinch, but the flavor will be milder and less traditional. If possible, pop to a store and grab some molasses; it’s a handy pantry staple for many baking recipes.

Can I make the maple pecan topping ahead of time?

Yes, you can prepare the maple pecan topping a few hours ahead and keep it warm on low heat or at room temperature. Just give it a gentle stir before serving. However, it’s best fresh for the best texture, especially because the pecans will stay crunchiest when toasted just before serving.

Can I use regular milk instead of buttermilk?

Absolutely! If you don’t have buttermilk, you can make a simple substitute by adding 2 teaspoons of lemon juice or white vinegar to a measuring cup, then filling it with milk up to 1 and ⅔ cups. Let it sit for 5 minutes before using. This helps replicate the tang and acidity for proper texture and rise.

Final Thoughts

Honestly, these Gingerbread Waffles with Maple Pecan Topping Recipe hold a special place in my kitchen repertoire — they've brought flavor and warmth to so many chilly mornings and holiday gatherings. I recommend giving this recipe a go whenever you want to turn your breakfast into a cozy celebration. With the right little tweaks and care, you’ll be sharing this one as a favorite, just like I have!