Gingerbread Waffles with Maple-Pecan Syrup
Prep time
Cook time
Total time
Refuel after opening presents on Christmas morning by treating yourself to a stack of crisp gingerbread-scented waffles topped off with a sweet, nutty butter-pecan syrup.
Recipe type: Breakfast
Serves: 4
Maple-Pecan Syrup
  • 1 tbsp butter
  • ½ cup chopped pecans
  • 1 cup maple syrup
  • ¼ tsp ground cinnamon
Gingerbread Waffles
  • 2 cups flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp ground ginger
  • ¾ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • Pinch ground cloves
  • 1¾ cups buttermilk
  • ¼ cup unsulfured molasses
  • ¼ cup melted butter
  • 2 eggs, lightly beaten
Prepare the Syrup:
  1. In a large skillet set over medium heat, heat the butter until melted and foamy. Add pecans and cook until fragrant and toasted, about 5 minutes. Stir in the maple syrup and cinnamon, and cook, stirring constantly, for 2-3 minutes or until the syrup is heated through. Remove from heat and cover to keep warm while you prepare the waffles.
Make the Waffles:
  1. In a large mixing bowl, combine flour, sugar, baking powder, spices and salt.
  2. In a separate bowl, whisk together buttermilk, molasses, melted butter and eggs until combined. Pour into the bowl of dry ingredients, and mix thoroughly until the batter is smooth and free of lumps. Let stand for 5 minutes.
  3. Meanwhile, preheat waffle iron (if using a Cuisinart model like mine, select a heat setting of "2").
  4. Once the waffle iron reaches the desired temperature, scoop ½ cup of batter into the centre of the waffle plate, and smooth out into an even layer using a heat-proof spatula. Close waffle iron, and cook the waffle to desired degree of crispness. Repeat with remaining batter. Serve waffles immediately with a drizzle of Maple-Pecan Syrup.
  5. Note: Waffles are at their best as soon as they come out of the waffle iron, but can be kept warm in a 150F oven if you'd prefer to serve all at once. Layer waffles with paper towels to keep them from going soggy in the oven.
Recipe by Crumb: A Food Blog at