There’s something so comforting about waking up to warm spices and sweet maple in the morning. This Gingerbread Waffles with Maple Pecan Topping Recipe brings that cozy holiday feeling into your kitchen any day of the year. Crisp on the outside, tender and warmly spiced inside, these waffles paired with a rich maple-pecan drizzle make breakfast feel like a celebration.

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

I’ve made gingerbread treats for years, but turning those flavors into waffles was a game changer. Each bite is loaded with festive spices that feel nostalgic and new all at once, and topping them with warm maple syrup tossed with toasted pecans takes these waffles to a whole other level. Trust me, once you try this combo, it’ll be your new brunch go-to.

Perfectly Spiced: The blend of ginger, cinnamon, and other warm spices hits that ideal gingerbread balance—never overpowering, just cozy and inviting.
Maple Pecan Topping: Toasted pecans soaked in pure maple syrup add crunch and sweetness that elevate simple waffles into something memorable.
Fluffy Yet Crispy: Buttermilk in the batter keeps the waffles light and tender inside while the waffle iron crisps the edges beautifully.
Versatile & Fun: You can make them in a Belgian or traditional waffle maker, or even as pancakes. Plus, topping ideas let you personalize every breakfast.

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

Each ingredient in this Gingerbread Waffles with Maple Pecan Topping Recipe plays a role in creating those signature spicy, tender waffles topped with syrupy crunch. I always recommend using good-quality molasses and fresh spices for the best flavor, and if you can find real buttermilk, it really makes the texture pop.

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: The base for a tender waffle that holds up but stays soft inside.
Baking powder & baking soda: These leavening agents make the waffles light and airy.
Ground ginger, cinnamon, allspice, cloves, nutmeg: The heart of that cozy gingerbread flavor—freshly ground spices always make a difference.
Salt: Balances the sweetness and enhances the spice notes.
Unsalted butter: Adds richness and helps achieve crisp waffle edges.
Brown sugar: Adds sweetness and a slight molasses note—dark brown works beautifully here.
Molasses: Essential for that deep gingerbread flavor. Grandma’s brand is my go-to for just the right taste.
Eggs: Bind everything together and provide structure.
Buttermilk: Adds tang and reacts with the baking soda to make waffles fluffy and tender.
Pecans: Toasted for crunch and toasty flavor in the topping.
Pure maple syrup: The perfect natural sweetener that brings everything together with warmth and depth.

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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

One of my favorite things about this Gingerbread Waffles with Maple Pecan Topping Recipe is how flexible it is—you can easily tweak the toppings or even turn the batter into pancakes for a quicker breakfast. Feel free to adjust the spice levels too. I sometimes add more ginger for extra kick or sprinkle a bit of nutmeg on top for aromatic flair.

Variation: I’ve made these waffles vegan by swapping out the butter for coconut oil and using a flaxseed egg substitute, then serving with maple syrup and toasted walnuts—it’s surprisingly delicious!

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

Step 1: Whisk Together Your Dry Ingredients

I like to start by sifting or whisking the flour, baking powder, baking soda, and all the warm spices right in a large bowl. This helps distribute those spices evenly so every bite sings with gingerbread flavor. Make sure you level your flour for the perfect texture—spoon and level to avoid dense waffles.

Step 2: Mix the Wet Ingredients Separately

In another bowl, I whisk the melted butter with brown sugar and molasses first—this step ensures that deep molasses sweetness melts into the batter beautifully. Then I add eggs one at a time, fully combining them before pouring in tangy buttermilk. The buttermilk keeps the waffles tender inside while enhancing that delightful tanginess.

Step 3: Combine Wet and Dry, But Don’t Overmix

Pour the wet ingredients into the dry and stir gently just until combined. A few lumps are great—it means you haven’t overworked the gluten, which keeps your waffles tender. If you overmix, you might end up with tougher waffles, and nobody wants that.

Step 4: Cook Waffles and Keep Warm

Heat your waffle maker to medium-high and spray the plates with nonstick spray. Pour about ⅓ cup of batter per waffle, adjusting if your waffle iron wells are smaller. Close the lid and cook until the edges look crispy and golden brown, about 4–5 minutes depending on your machine. I transfer them to a wire rack on a sheet pan in a low oven (200°F) to keep them crisp and warm while finishing the batch.

Step 5: Toast Pecans and Warm Maple Syrup

As the waffles cook, I toast pecans in a skillet over medium-low heat, stirring constantly so they don’t burn—pecans toast fast so keep an eye on them! Once fragrant, I reduce the heat to low and pour in pure maple syrup to warm it through. This creates a luscious, textured topping that soaks into the waffles once served.

Top Tip

After making this recipe dozens of times, I’ve learned a few tricks that make a big difference. These tips have saved me from soggy or dense waffles and elevated the entire experience for gatherings.

Don’t Skip the Wire Rack: Always transfer cooked waffles to a wire rack instead of stacking them. This prevents steam from making them soggy.
Toast Pecans Carefully: Pecans can burn in seconds, so stir constantly and reduce heat at the first sign of toasty aroma.
Mix Batter Gently: Stop stirring once the flour is mostly incorporated. Lumps won’t harm the texture—in fact, they help keep it tender.
Preheat Waffle Iron Thoroughly: A hot waffle maker is key for crispy edges and avoiding sticking, especially with this richer batter.

How to Serve Gingerbread Waffles with Maple Pecan Topping Recipe

gingerbread waffles - Serving Suggestion

Garnishes

I love topping mine just as the recipe suggests—with warm maple pecan syrup. Sometimes I add a dollop of whipped cream or Greek yogurt for creaminess, and a light dusting of powdered sugar for a pretty finish. If I want a burst of brightness, sugared cranberries or a spoonful of lemon curd bring a wonderful contrast.

Side Dishes

These waffles pair beautifully with anything fresh and simple like crispy bacon, sausage links, or even a side of mixed fruit. When we have brunch guests, I serve them alongside scrambled eggs and roasted breakfast potatoes—it turns the meal into a complete feast.

Creative Ways to Present

For holiday gatherings, I stack these waffles into towers with layers of whipped cream and a sprinkle of pecans between them for a festive touch. Another fun idea is to serve mini gingerbread waffles on skewers, drizzled with maple pecan syrup, making them perfect finger food at parties.

Make Ahead and Storage

Storing Leftovers

After enjoying fresh waffles, I let any leftovers cool completely on a wire rack to prevent sogginess. Then I store them in an airtight container in the fridge for up to 2 days. Reheating gently in a toaster oven or under the broiler crisps them back up nicely.

Freezing

If you want to make a big batch, freezing is a lifesaver. Cool waffles completely, then freeze them flat on a baking sheet before transferring to a freezer bag. They freeze beautifully for up to 3 months and thaw quickly when you need a quick breakfast fix.

Reheating

I love reheating frozen waffles in a toaster—it gives you that fresh-from-the-waffle-iron crispness in minutes. For a larger batch, the oven at 350°F for 8-10 minutes works wonders. Avoid microwaving unless you’re in a hurry because it makes waffles soggy.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

You can absolutely substitute whole milk if you don’t have buttermilk on hand. For a closer flavor and texture, mix 1 and ⅔ cups of whole milk with 2 teaspoons of lemon juice or white vinegar and let it sit for 5 minutes before using. Avoid nonfat milk as it won’t provide the same richness.

Can I make these waffles ahead for a crowd?

Yes! You can prepare the waffles in advance and keep them warm in a low oven until serving. For larger crowds, I recommend cooking them earlier, cooling completely, and freezing. Then reheat in a toaster or oven before serving to keep them crisp and fresh.

What if I don’t have a waffle maker?

No waffle maker? No problem! You can use this batter to make gingerbread pancakes by cooking them on a griddle or skillet over medium heat. Just drop about ¼ cup of batter per pancake and cook until bubbles form and edges dry, then flip and cook until golden.

Can I substitute the molasses with something else?

Molasses is key to the authentic gingerbread flavor in this recipe. While you can try cane syrup or honey, you won’t get the same depth and warmth. If using a substitute, expect a milder flavor and consider adding extra spices to balance it out.

Final Thoughts

This Gingerbread Waffles with Maple Pecan Topping Recipe is one I keep coming back to because it combines warm nostalgic flavors with that special homemade touch we all crave. It’s perfect for holiday mornings but honestly, anytime you want to treat yourself with something comforting and a little special, these waffles deliver. I hope you enjoy making and sharing them as much as I do—breakfast just feels so much happier here.