Description
Delicious gingerbread waffles featuring warm spices, molasses, and a tender crumb, perfect for a cozy breakfast or brunch. These waffles are served with an optional maple pecan topping that adds a sweet and nutty flavor, making each bite extra special.
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 (preferably dark)
- 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 and Prepare: Preheat your waffle maker on medium-high heat and preheat the oven to 200°F (93°C). Place a wire rack on a baking sheet and set aside to keep cooked waffles warm.
- Mix Dry Ingredients: In a large bowl with a pour spout, whisk together all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In another large bowl, whisk melted butter, brown sugar, and molasses until combined. Add eggs one at a time, whisking after each. Then whisk in the buttermilk until blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Some small lumps are okay; avoid over-mixing to keep waffles tender.
- Cook Waffles: Lightly grease the preheated waffle maker with nonstick spray. Pour approximately 1/3 cup of batter into each waffle well (adjust quantity for smaller waffle makers). Close the lid and cook waffles until crisp and golden brown, about 4-5 minutes. Transfer cooked waffles to the wire rack in the warm oven to keep crisp while cooking remaining batter.
- Prepare Maple Pecan Topping (Optional): While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for 4-5 minutes, stirring constantly to avoid burning. When toasted and fragrant, reduce heat to low, add maple syrup, and warm through for about one minute. Remove from heat.
- Serve: Serve the warm gingerbread waffles immediately topped with the warm maple pecan syrup or your preferred toppings.
Notes
- Waffles are best enjoyed fresh but can be frozen for up to 3 months. Reheat in a toaster or oven before serving.
- Substitute whole milk with 2 teaspoons lemon juice or white vinegar added to milk to make a DIY buttermilk substitute if needed. Let sit for 5 minutes before use.
- You can use either Belgian or traditional waffle makers; adjust batter quantity and cooking time based on your appliance.
- This batter can also be used to make gingerbread pancakes by cooking on a griddle or skillet over medium heat.
- Other delicious toppings include lemon curd, whipped cream, sugared cranberries, or a dusting of confectioners’ sugar.
Nutrition
- Serving Size: 1 waffle
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
