Here’s Why You’ll Love These Gingerbread Waffles
Crisp outside and chewy-soft inside Excellent gingerbread spice flavor that really comes through Not overly sweet, so maple pecan syrup is a perfect (and easy) topping Makes for a special holiday breakfast Can be made as gingerbread pancakes, too!
Let Me Show You How to Make Them
Here’s the wet ingredient mixture. Pour it all into your dry ingredients: Another reader, Hailey, commented: “Absolutely delicious gingerbread flavor without being overpowering. I ate them completely plain because it was so nice! They were light and fluffy… Can’t recommend these enough for the holidays! ★★★★★“ I’m certainly glad I have a waffle maker, because of recipes like this (and also for pumpkin spice waffles!). These spiced gingerbread waffles are my new favorite reason to get out the neglected appliance. And if you enjoy these by the fire with snow falling outside, you’re definitely winning at winter breakfasts. 😉 Most notably, I skipped separating the eggs. This is a handy step for extra fluffy waffles, but I didn’t notice much of a difference here. The batter is already quite light. Keep waffles warm as you cook the rest: If serving all of the waffles at once, transfer the cooked waffles to a wire rack on a baking sheet and place in a preheated 200°F (93°C) oven to keep them warm until the whole batch is ready. Some small lumps are fine. Pour into your preheated and greased waffle maker:
Can I Make These as Gingerbread Pancakes?
Yes, please do! My team and I tested this batter cooked as pancakes, and they were also delicious. Pancakes have a softer, spongier texture than the crispness you get with waffles, but the flavor is exactly the same.
Optional Maple Pecan Topping
I also added some sugared cranberries for garnish (what I use to garnish this pumpkin pie), and a dusting of confectioners’ sugar. The snowy sugar and sparkling red berries make this breakfast extra festive for the holidays. Toast the pecans in a saucepan on the stove for just a few minutes, then add the maple syrup to the pecans in the pan and let it warm through (doesn’t take long!), before spooning the mixture over the top of the plated gingerbread waffles. Of course all of these toppings are optional, so feel free to pick and choose your gingerbread waffle’s destiny. They’re also fantastic topped with lemon curd (lemon and ginger are a fated match… see these gingerbread muffins) and homemade whipped cream!
