Description
Delightful gingerbread waffles infused with warm spices, molasses, and a tender crumb. Perfect for holiday breakfasts or brunch, served with an optional maple pecan topping for 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 (dark preferred)
- 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. Also, preheat your oven to 200°F (93°C) and place a wire rack on a baking sheet; set aside for keeping waffles warm.
- Mix Dry Ingredients: In a large bowl with a pour spout, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, and salt until evenly combined.
- Mix Wet Ingredients: In another large bowl, whisk melted butter, brown sugar, and molasses together until smooth. Add eggs one at a time, whisking after each addition, then whisk in the buttermilk until fully combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk just until combined. It’s okay if the batter is a little lumpy; avoid overmixing to keep waffles tender.
- Cook Waffles: Lightly grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each waffle well, close the lid, and cook for 4 to 5 minutes or until crisp and cooked through. Transfer cooked waffles to the prepared wire rack in the oven to keep warm. Repeat with remaining batter.
- Prepare Maple Pecan Topping: While waffles cook, toast pecans in a saucepan or skillet over medium-low heat for about 4 to 5 minutes, stirring constantly to avoid burning. When toasted and fragrant, reduce heat to low, pour in maple syrup, warm through for about one minute, then remove from heat.
- Serve: Serve warm waffles immediately topped with the warm maple pecan syrup or your favorite toppings such as whipped cream, powdered sugar, or lemon curd.
Notes
- Make Ahead & Freezing: Freshly made waffles are best. Freeze any cooled leftover waffles for up to 3 months and warm in a toaster before serving.
- Buttermilk Substitute: Make your own by adding 2 teaspoons lemon juice or white vinegar to milk to total 1 and 2/3 cups, let sit for 5 minutes before using. Whole milk is preferred.
- Waffle Maker: Works in Belgian or traditional waffle makers; adjust cooking time according to your specific appliance.
- Gingerbread Pancakes: Use the same batter to make pancakes on a griddle or skillet over medium heat, cooking about 2 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 (4-inch square)
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
