Description
Delight in these warm, spiced Gingerbread Waffles featuring a perfect blend of ginger, cinnamon, and molasses. Crisp on the outside and tender within, they’re ideal for a cozy breakfast or brunch, served with optional maple pecan syrup for a sweet, nutty finish.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) light or dark brown sugar
- 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 appliances. Heat your waffle maker on 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 all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, and salt until evenly combined.
- Combine wet ingredients. In a separate large bowl, whisk the melted and cooled butter with the brown sugar and molasses. Add eggs one at a time, whisking after each, then whisk in the buttermilk until the mixture is smooth and combined.
- Make the batter. Pour the wet ingredients into the dry ingredients and gently whisk until just combined; some small lumps are acceptable. Avoid over-mixing to keep waffles tender.
- Cook the waffles. Lightly grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup batter into each waffle well, close the lid, and cook for 4–5 minutes or until waffles are crisp and fully cooked. Transfer waffles to the wire rack in the preheated oven to keep warm. Repeat with remaining batter.
- Prepare maple pecan topping. As waffles cook, toast the pecans in a saucepan or skillet over medium-low heat, stirring constantly for 4–5 minutes until fragrant and lightly toasted. Lower heat to low, add maple syrup, warm for about a minute, then remove from heat.
- Serve. Serve waffles immediately topped with the warm maple pecan syrup or your favorite toppings.
Notes
- Make Ahead & Freezing: Waffles are best fresh but freeze leftovers for up to 3 months. Reheat in toaster for crispy results.
- Buttermilk Substitute: Mix 2 teaspoons lemon juice or white vinegar with milk to total 1 and 2/3 cups; let sit 5 minutes before using.
- Waffle Maker Type: This recipe works with Belgian or traditional waffle irons; adjust cook time per your device instructions.
- Gingerbread Pancakes Option: Use same batter on a griddle or skillet over medium heat; cook about 2 minutes per side for pancakes.
- Other Toppings: Try lemon curd, whipped cream, sugared cranberries, or a dusting of sifted confectioners’ sugar.
Nutrition
- Serving Size: 1 waffle
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
