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.

A stack of three thick, dark brown waffles sits on a white plate with a scalloped edge. The top waffle is covered with glossy, dark pecans that look slightly sticky with syrup. The syrup slowly drips down the sides of the waffles, showing a shiny texture. Around the plate, there are a few sugared red cranberries and additional pecans, adding pops of bright red and brown to the scene. The setting has a white marbled table surface and a rich burgundy cloth blurred in the background. The image is sharp, highlighting the rough and crispy texture of the waffles and the shiny syrup. 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’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.

A white plate holds a pile of eight dark brown square waffles, stacked unevenly in two main layers, with some waffles leaning on others. On top of the waffles are scattered shiny pecan nuts and dark syrup filling some waffle pockets. Around the plate and on the waffles are small clusters of bright red cranberries covered with white sugar crystals. Nearby, a small white bowl holds more cranberries, and a white bowl with dark syrup and pecans sits to the side. The setting has a wooden surface and a red cloth is partially under the plate, with some green leaves and red berries adding a festive touch. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of pale all-purpose flour, a heap of warm golden brown sugar crystals, a few whole warm brown pecan halves, three whole clean brown eggs with smooth shells, a small white ceramic bowl filled with rich dark molasses, a small white ceramic bowl holding melted golden butter, a small white ceramic bowl with creamy white buttermilk, scattered piles of reddish-brown ground ginger, warm brown ground cinnamon, deep brown allspice, dark brown ground cloves, light brown ground nutmeg, and fine white salt crystals, all arranged in perfect symmetry on a clean white ceramic surface, 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: 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.

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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

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

gingerbread waffles - Serving Suggestion

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:

Can I make these Gingerbread Waffles without buttermilk?

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.

Can I use this batter for pancakes instead of 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.

How do I prevent the waffles from getting soggy?

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.

Can I prepare the batter in advance?

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.