Description
Delight in the warm spices of these homemade Gingerbread Waffles, perfect for a cozy breakfast or festive brunch. Bursting with ginger, cinnamon, and molasses, these waffles are crisp on the outside and tender inside, complemented by an optional rich maple pecan topping that adds a sweet, nutty finish.
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 Equipment: Preheat your waffle maker to medium-high heat. Preheat the oven to 200°F (93°C) and place a wire rack on a baking sheet to keep cooked waffles warm.
- Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, and salt until well combined.
- Combine Wet Ingredients: In another large bowl, whisk the melted butter with the brown sugar and molasses until smooth. Add the eggs and whisk to combine, then stir in the buttermilk until evenly mixed.
- Make Batter: Pour the wet mixture into the dry ingredients and whisk gently until just combined. It’s okay to have some small lumps; avoid overmixing for tender waffles.
- Cook Waffles: Lightly grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each waffle well, adjusting quantity if your waffle maker is smaller. Close the lid and cook until waffles are crisp and cooked through, about 4 to 5 minutes. Transfer waffles to the wire rack in the oven to keep warm. Repeat with remaining batter.
- Prepare Maple Pecan Topping: While waffles are cooking, toast pecans in a saucepan or skillet over medium-low heat for 4 to 5 minutes, stirring constantly to prevent burning until fragrant. Reduce heat to low, pour in maple syrup, warm through for about one minute, then remove from heat.
- Serve: Serve waffles immediately topped with warm maple pecan syrup or your choice of toppings such as whipped cream, lemon curd, or sugared cranberries.
Notes
- Waffles freeze well for up to 3 months. Cool completely, then freeze in airtight containers or bags; reheat in a toaster or oven for best texture.
- For a DIY buttermilk substitute, mix 2 teaspoons of lemon juice or white vinegar with enough whole milk to make 1 and 2/3 cups, let sit for 5 minutes before use.
- This recipe works with both Belgian and traditional waffle makers; adjust batter amount and cooking time based on your equipment’s instructions.
- You can convert this batter into delicious gingerbread pancakes without changes. Cook on a griddle or skillet over medium heat, flipping once until cooked through.
- Try other toppings like a dusting of powdered sugar, whipped cream, lemon curd, or sugared cranberries for festive variations.
Nutrition
- Serving Size: 1 waffle
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
