Gingerbread Waffles

Name: Gingerbread Waffles
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 waffles
Ingredients: 1 Recipe Easy Orange Syrup; 2 cups fresh cranberries; 1/2 cup pecans; 3 cups AP flour; 1 tablespoon +1 teaspoon baking powder; 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 4 large eggs; 3/4 cup packed brown sugar; 1 cup canned pumpkin puree; 1 1/3 cups milk; 1/2 cup molasses; 1 teaspoon vanilla; 1/2 cup melted unsalted butter (1 stick)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings
12 waffles
Course
Breakfast
Cuisine
American

Gingerbread Waffles

Victor Mills

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Gingerbread Waffles for an easy, festive breakfast everyone will love! Soft, fluffy Gingerbread Waffles are about to become a new Christmas tradition! They taste like gingerbread cookies full of molasses, dark brown sugar, cinnamon, nutmeg, cloves and vanilla spiked with pecans and cranberries all drizzled with sweet and tangy orange syrup. You can customize the Gingerbread Waffles and omit any of the aforementioned elements, but trust me when I say the combination of gingerbread, cranberries, pecans and orange syrup is TO LIVE FOR! These Gingerbread Waffle are super easy to make, reheat well in the toaster or oven and freeze well for a quick and delicious breakfast or need-now craving.

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Ingredients

Servings

1 recipe Easy Orange Syrup

1 Recipe Easy Orange Syrup

Waffles

2 cups fresh cranberries
1/2 cup pecans
3 cups AP flour OR for gluten free: Bob's Red Mill Gluten Free Flour
1 tablespoon +1 teaspoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 large eggs at room temperature
3/4 cup packed brown sugar (dark if you have it)
1 cup canned pumpkin puree
1 1/3 cups milk at room temperature
1/2 cup molasses
1 teaspoon vanilla
1/2 cup melted unsalted butter (1 stick) slighlty cooled

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Instructions

Preheat and grease waffle iron.
Combine cranberries and pecans in a food processor and chop. Reserve half to garnish the waffles and transfer the other half to a large bowl. To the large bowl, mix in flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
To your now empty food processor, add eggs and brown sugar and mix well, then add pumpkin, milk, molasses, vanilla and melted butter and mix until smooth.
Add wet ingredients to dry ingredients and stir until just moist. Do not overstir!
Add batter to waffle iron and spread out across waffle iron's surface then proceed to "bake" waffles per waffle irons manufacturer’s directions.
While waffles are baking, prepare Orange Syrup.
Top waffles with reserved cranberries and pecans and Orange Syrup.

Notes

You can reheat waffles in the microwave but they will be on the softer side. For crisper waffles, toast them or bake them. To reheat in the oven:
Preheat oven to 350 degrees.
Line waffles in a single layer on a baking sheet.
Bake for 5 minutes or until warm through.
Let waffles cool completely.
Place waffles on a baking sheet in a single layer.
Place in the freezer and freeze until solid, about one hour.
Once frozen, add waffles to a freezer bag or airtight container, with a parchment paper in between each waffle. Alternatively, you can place individual serving sizes into separate plastic bags. Squeeze out any excess air.
Freeze waffles for up to 3 months.
When ready to use, pull out the desired number of waffles and let them defrost for 10 minutes on the counter.
Either toast, microwave (won’t be crispy) or bake your waffles. To bake waffles, place on baking sheet and bake at 350 degrees F for about 5 minutes or until warmed through.