Description
These Gingerbread Waffles are a festive and flavorful treat perfect for holiday breakfasts or brunch. Made with warming spices like cinnamon, ginger, nutmeg, and cloves, combined with pumpkin puree and molasses for a rich, moist texture. Topped with a crunchy mix of cranberries and pecans and drizzled with an easy orange syrup, these waffles are a delightful blend of sweet and tangy flavors.
Ingredients
Scale
Waffles
- 2 cups fresh cranberries
- 1/2 cup pecans
- 3 cups all-purpose flour (or Bob’s Red Mill Gluten Free Flour for gluten free)
- 1 tablespoon plus 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 dark brown sugar
- 1 cup canned pumpkin puree
- 1 1/3 cups milk at room temperature
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup melted unsalted butter (1 stick), slightly cooled
Orange Syrup
- 1 recipe Easy Orange Syrup (see recipe for details)
Instructions
- Preheat and grease waffle iron: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it to prevent sticking.
- Prepare cranberry and pecan mixture: Combine 2 cups fresh cranberries and 1/2 cup pecans in a food processor and pulse until chopped. Reserve half of this mixture to garnish the waffles later and transfer the other half to a large mixing bowl.
- Mix dry ingredients: To the large bowl with chopped cranberries and pecans, add 3 cups flour, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Stir to combine.
- Mix wet ingredients: Clean the food processor bowl, then add 4 large eggs and 3/4 cup packed dark brown sugar. Process until well blended. Add 1 cup canned pumpkin puree, 1 1/3 cups milk, 1/2 cup molasses, 1 teaspoon vanilla extract, and 1/2 cup melted unsalted butter. Process until smooth and fully incorporated.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with dry ingredients and chopped cranberry-pecan mixture. Stir gently until just combined; do not overmix to keep waffles tender.
- Cook waffles: Spoon batter onto the preheated waffle iron, spreading evenly across the surface. Cook according to the waffle iron’s manufacturer’s directions until golden brown and cooked through.
- Prepare orange syrup: While the waffles are cooking, prepare the Easy Orange Syrup according to the recipe.
- Serve: Top cooked waffles with the reserved chopped cranberries and pecans, then drizzle generously with the warm orange syrup. Serve immediately and enjoy!
Notes
- Reheating waffles: For soft waffles, microwave them for about 20-30 seconds. For crispier waffles, toast them in a toaster or bake in a 350°F oven on a baking sheet for 5 minutes until warmed through.
- Freezing waffles: Cool waffles completely. Place in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to freezer bags or airtight containers with parchment paper between waffles. Freeze up to 3 months. Reheat by toasting, microwaving, or baking as described.
- Flour substitution: For a gluten free version, substitute all-purpose flour with Bob’s Red Mill Gluten Free Flour without altering the quantity.
- Do not overmix: Stir the batter until ingredients are just combined to keep waffles light and fluffy.
Nutrition
- Serving Size: 1 waffle
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg
