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
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
- 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: 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 1/3 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 2/3 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
