There’s something so cozy and nostalgic about the smell of warm spices in the morning, and that’s exactly what you get with this Gingerbread Waffles with Maple Pecan Topping Recipe. Crisp edges, tender inside, and that luscious maple-pecan drizzle—trust me, it’s a total game changer for breakfast or brunch.
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’m honestly a sucker for anything gingerbread, but pairing those warm spices with the crunch of pecans and the natural sweetness of maple syrup? It makes these waffles feel like a special treat you can whip up any day. You’ll see why they make such a memorable breakfast at my house!
- Comfort in Every Bite: The blend of ginger, cinnamon, and other spices immediately wraps you up in cozy vibes.
- Texture Harmony: Crispy waffle edges with a soft, fluffy center—exactly what you want from waffles.
- Maple Pecan Topping: This isn’t just syrup; it’s toasted pecans bathing in warm maple syrup for that extra punch of flavor.
- Versatility: Whether you want them for a holiday brunch or a weekend treat, these waffles fit any occasion.
Ingredients & Why They Work
Each ingredient here plays a star role in building that authentic gingerbread flavor and fluffy waffle texture. Plus, the maple pecan topping is simple but adds incredible depth—just the right amount of sweetness and crunch.
- All-purpose flour: Provides structure for the waffles and keeps them tender but sturdy enough to hold toppings.
- Baking powder & baking soda: Work together for the perfect rise and fluffy consistency.
- Ground ginger, cinnamon, allspice, cloves, nutmeg: Classic warm spices give you that unmistakable gingerbread flavor.
- Salt: Balances the sweet and enhances the spices.
- Unsalted butter: Adds richness and moisture; melting it gives a smooth batter.
- Brown sugar: Deep sweetness with a slight molasses flavor; I prefer dark for more depth.
- Molasses: The heart of gingerbread – it’s what makes these waffles unique and full of character. Avoid blackstrap; it’s too bitter.
- Eggs: Bind everything together and add richness.
- Buttermilk: Contributes tang and reacts with leavening agents for tenderness. If you don’t have it, I’ll share a quick trick to DIY a substitute.
- Pecan halves: Toasted to add crunch and that nutty flavor you’ll crave.
- Pure maple syrup: The perfect natural sweetener for the topping that complements the spices.
Make It Your Way
I like to keep the base recipe classic, but once in a while I mix it up to surprise my family. These waffles are wonderful for experimentation—you can tweak the spices, swap out nuts, or even play with toppings.
- Variation: Try adding a pinch of cardamom or nutmeg to intensify the spice profile. Once, I swapped out pecans for toasted walnuts, and it was just as delicious—roasted flavors pair perfectly with gingerbread.
- Dietary Modifications: You can substitute the butter for coconut oil and use almond milk with lemon juice as a buttermilk substitute to make it dairy-free.
- Seasonal Changes: During the holidays, I love adding a splash of orange zest to the batter—it brightens the spices beautifully.
Step-by-Step: How I Make Gingerbread Waffles with Maple Pecan Topping Recipe
Step 1: Mixing the Dry Ingredients with Love
I start by whisking all the dry ingredients—flour, baking powder, baking soda, and all those lovely spices—together in a large bowl. This step makes sure your spices distribute evenly so every bite hits just right. Pro tip: use a bowl with a pour spout; it makes pouring into the waffle maker much less messy.
Step 2: Combining the Wet Ingredients
In a separate bowl, I whisk melted butter with brown sugar and molasses until smooth. Then, I add eggs one by one so they incorporate evenly before stirring in the buttermilk. This mixture smells incredible—you’ll want to stop here and sneak a sniff.
Step 3: Bringing It All Together
Pour the wet mixture into your dry ingredients and whisk gently—don’t overmix! I aim for a batter that’s just combined with a few small lumps left. Overmixing can make the waffles tough, and we want fluffy, tender bites.
Step 4: Cooking Your Waffles
Heat up your waffle maker on medium-high and give it a good grease with nonstick spray. Pour about ⅓ cup batter per waffle (or adjust to your maker’s size), close the lid, and cook for about 4–5 minutes. The waffles should be crisp and easy to lift off. I like to keep cooked waffles warm on a wire rack inside a 200°F oven while I finish the batch—this keeps the texture perfect, not soggy.
Step 5: Crafting the Maple Pecan Topping
This part’s pure magic, trust me. Toast pecan halves in a skillet over medium-low heat, stirring constantly for 4 to 5 minutes until you smell that toasty nut fragrance—don’t walk away or they’ll burn in seconds! Then, lower the heat and pour in pure maple syrup, warming it through just a minute. Pour this heavenly syrup straight over your waffles and watch it soak in with the pecan crunch.
Top Tip
After making these Gingerbread Waffles with Maple Pecan Topping myself multiple times, I realized that a few small tweaks really elevate the final result. Here are some nuggets from my experience that I hope will help you nail this recipe!
- Don’t Skip Toasting Pecans: It makes all the difference in texture and adds a beautiful flavor depth you simply won’t get from raw nuts.
- Mix Batter Just Right: I learned the hard way that overmixing creates tough waffles; gentle folding keeps them tender and fluffy.
- Keep Waffles Warm on a Rack: Placing waffles in a single layer on a wire rack in a low oven keeps them crisp instead of steaming them soft.
- Use a Pour Spout Bowl: It helps avoid batter spills and makes cooking less messy overall.
How to Serve Gingerbread Waffles with Maple Pecan Topping Recipe
Garnishes
I like to keep my garnishes simple so the maple pecan syrup really shines. A dusting of powdered sugar or a dollop of lightly sweetened whipped cream is a great addition. Fresh cranberries or orange zest on top add a burst of freshness and color, especially around the holidays.
Side Dishes
These waffles go wonderfully with turkey sausage or crispy bacon for a complete brunch plate. Fresh fruit salad or warm stewed apples with cinnamon on the side always make me happy too. And yes, a cup of strong coffee or chai tea is a perfect partner to those spicy, sweet waffles.
Creative Ways to Present
For special occasions, I’ve stacked waffles like a gingerbread cake with layers of whipped mascarpone and drizzled the maple pecan topping between each waffle layer. Topping the stack with candied pecans and edible flowers really wows the crowd.
Make Ahead and Storage
Storing Leftovers
Once the waffles have cooled, I store them in an airtight container in the fridge for up to two days. However, they’re best eaten fresh because that crispness doesn’t last long.
Freezing
I freeze leftover cooled waffles in a single layer on a baking sheet first, then transfer them to a zip-top bag. This prevents sticking and helps them maintain that crisp texture. They keep well in the freezer for up to 3 months, which is great for quick breakfasts later.
Reheating
To reheat, I pop frozen waffles straight into the toaster or toaster oven, which crisps them just like fresh. Avoid microwaving unless you plan to crisp them in a hot skillet afterward, as microwaving alone makes them soggy.
Frequently Asked Questions:
Absolutely! If you don’t have buttermilk, you can make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to just under 2 cups of milk. Let it sit for 5 minutes before using. This DIY buttermilk adds the tangy flavor and acidity needed for tender waffles.
Yes! This gingerbread batter is fantastic for pancakes, too. Just heat a griddle or skillet, grease it well, and cook ¼ cup batter per pancake. Flip when bubbles form on top, about 2 minutes per side. You'll get those classic gingerbread flavors with a soft, fluffy pancake texture.
The key is to keep cooked waffles warm on a wire rack in a low oven (around 200°F) so air circulates and keeps them crisp. Avoid stacking them directly on top of each other, which traps steam and makes the waffles soggy.
I recommend making the batter fresh for best rise and flavor, but you can mix it up to a few hours ahead and keep it covered in the fridge. Give it a gentle stir before cooking, but don’t expect the same fluffy texture as immediately after mixing.
Final Thoughts
This Gingerbread Waffles with Maple Pecan Topping Recipe holds a special place in my kitchen—it’s a delicious reminder of crisp fall mornings and festive gatherings. I hope you find as much joy in making and sharing these waffles as I do. Give it a try, and I promise you’ll have a new favorite to come back to over and over.
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Gingerbread Waffles with Maple Pecan Topping Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 4-inch square waffles
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Waffles are a festive and flavorful breakfast treat, featuring warm spices like ginger, cinnamon, and cloves, combined with molasses for a rich depth of flavor. Crispy on the outside and tender inside, they are perfect served with a warm maple pecan topping or your favorite syrup and garnishes.
Ingredients
Waffle Batter
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 and ½ teaspoons ground ginger
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- ¼ cup (50g) light or dark brown sugar
- ¼ cup (60ml) unsulphured or dark molasses
- 3 large eggs
- 1 and ⅔ cups (about 400ml) buttermilk
Optional Maple Pecan Topping
- ¾ cup (90g) pecan halves
- 1 and ½ cups (360ml) pure maple syrup
Instructions
- Preheat: Preheat your waffle maker to medium-high heat. Also, preheat your 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.
- Mix Wet Ingredients: In another large bowl, whisk the melted butter, brown sugar, and molasses until smooth. Add the eggs and whisk again, then gradually whisk in the buttermilk until fully combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently with a whisk until just combined. Some small lumps are okay; avoid over-mixing to keep waffles tender.
- Cook Waffles: Lightly grease the preheated waffle maker. Pour about ⅓ cup batter into each waffle well, adjusting if your waffle maker has smaller wells. Close the lid and cook until waffles are crisp and golden, about 4 to 5 minutes. Transfer cooked waffles to the wire rack in the oven to keep warm. Repeat with remaining batter.
- Make Maple Pecan Topping (Optional): While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for 4 to 5 minutes, stirring constantly to avoid burning. Once toasted and aromatic, reduce heat to low and pour in the maple syrup. Warm for about one minute and then remove from heat.
- Serve: Serve waffles hot with the warm maple pecan topping or your favorite syrup and garnishes.
Notes
- Make Ahead & Freezing: Waffles taste best freshly made. Freeze cooled leftovers for up to 3 months and reheat in a toaster for best results.
- Buttermilk Substitute: To mimic buttermilk, add 2 teaspoons lemon juice or white vinegar to a measuring cup, add milk to 1 and ⅔ cups, whisk, and let sit for 5 minutes before using. Whole milk is best for this substitute.
- Waffle Maker Options: This batter works for both Belgian and traditional waffle makers. Cooking times may vary, so follow your waffle maker’s directions.
- Gingerbread Pancakes: Use the same batter for pancakes. Cook on a medium-heated griddle or skillet coated in nonstick spray or butter. Cook 2 to 3 minutes per side.
- Other Toppings: Try lemon curd, whipped cream, sugared cranberries, or a dusting of confectioners’ sugar for variety.
Nutrition
- Serving Size: 1 waffle
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg

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