Gingerbread Waffles

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.

 

Gingerbread Waffles

I have an overabundance of photos in this post but I guess that’s fitting because there is an overabundance of deliciousness in these Gingerbread Waffles. But really, can there be an overabundance of deliciousness?   Or just so much deliciousness that you will be craving these for days.  Bad example.  These gingerbread waffles won’t last days.

My mother in law texted me a while back and said she just made Rachel Ray’s Gingerbread Waffle Recipe with this gluten free flour and they were “to die for.”  So with a rating of 5 stars and 121 reviews, I knew the were a must try and a must Carlsbad Craving-ize.  

I modified the Gingerbread Waffle recipe by incorporating the suggestions in the reviews and added pecans and cranberries to both the batter and the topping because that seemingly simple ornamentation takes these gingerbread waffles OVER-THE-TOP.

The ending result of this collaboration of flavors is Christmas morning worthy soft and fluffy Gingerbread Waffles that taste like gingerbread cookies with sweetly tart cranberries, crunchy pecans balanced by the molasses brown sugar waffles and the sweet orange syrup.

Seriously, this combination is crazy!  Please try it with all these elements, because they taste and smell like Christmas – and is there anything better than Christmas?

Gingerbread Waffles Ingredients

These Gingerbread Waffles are made with traditional waffle ingredients plus molasses, cranberries, pecans, pumpkin puree and Fall seasonings. You will need:

• flour: you can use all-purpose flour or they are also fabulous with gluten free 1 to 1 baking flour
• butter: you will need half a cup which is one stick
• baking powder: make sure it’s fresh so it works!
• spices: ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt all round out the flavor profile
• eggs: 4 large eggs will do the trick
• brown sugar: use dark brown sugar if you have it for even richer results  
• milk: any fat content will work
• molasses: use unsulphured, molasses found in the baking aisle
• pumpkin puree: make sure you use puree and not pie filling as pie filling has additional spices
• vanilla: use quality extract for the best flavor
• fresh cranberries: I LOVE the fresh pop these add but you can omit them
  pecans: add fabulous nutty festive flavor but are optional

How to make Gingerbread Waffles?

1. Chop cranberries and pecans. If using, combine cranberries and pecans in food processor and chop. Reserve half to garnish waffles and transfer the other half to a large bowl.
2. Mix dry ingredients. To the large bowl, mix in flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
3. Mix wet ingredients. 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.
4. Combine. Add wet ingredients to dry ingredients and stir until just moist.
5. Make waffles. Add batter to waffle iron and spread out across waffle iron’s surface then proceed to “bake” waffles per waffle irons manufacturer’s directions. Note these waffles are soft and fluffy and will not yield a crispy exterior.

TIPS FOR THE BEST GINGERBREAD WAFFLES

These Gingerbread Waffles are super simple to make but here are a few tips and tricks for the Best Gingerbread Waffles every time:

• Sift dry ingredients. If you use your dry ingredients a lot and they are not clumping together then you can simply whisk all the dry ingredients together without sifting.  If any of your dry ingredients are not fluffy, however, you will want to sift that dry ingredient directly into the dry ingredients bowl.
• Use room temperature ingredients. We want room temperature eggs, and milk for this Gingerbread Waffle recipe. You need room temperature milk because cold milk quickly coagulates when mixed with butter.  Room temperature eggs mix much easier which prevents over-mixing and results sin fluffier waffles.
• Use pump
• Don’t overmix. Mixing the Gingerbread Waffle batter develops the gluten, the less gluten development, the more tender the waffles.  Over-mixing will produce chewier, denser, less fluffy waffles.  To gently mix your waffle batter, always use a spatula and FOLD the wet ingredients into the dry ingredients.  Mix just until there aren’t any pockets of flour.
• Let batter rest. Let waffle batter rest for 5 minutes before making your Gingerbread Waffles. This resting time will produce lighter waffles.
• Use a hot waffle iron. A hot waffle iron will cook the waffles more evenly. When a waffle iron isn’t hot enough, you will get soggy, even squishy waffles.  To make sure your waffle iron is hot, warm it CLOSED for at least five minutes. To check if its ready, flick a drop of water on the griddle, it should sizzle and evaporate right away – if not, warm on.   
• Don’t stack waffles. As your Gingerbread Waffles come out of the waffle iron, don’t stack them, or they will become soggy and limp.  Instead, line the waffles in a single layer on a cooling rack or in the oven (see below).

HOW DO I KEEP WAFFLES WARM?

You can keep the Gingerbread Waffles warm until they are all made by preheating your oven to 200 degrees F.  Place waffles directly on the oven baking rack or place on a baking/cooling rack placed inside a baking pan. The cooling rack elevates the waffles and allows air to circulate on all sides so they don’t become soggy.

What to Serve with Gingerbread Waffles?

These Gingerbread Waffles are delicious with maple syrup, whipped cream with fresh fruit or strawberry or raspberry syrup. My favorite way to serve Gingerbread Waffles, however is with silky, sweet and tangy orange syrup.

This orange syrup is so intoxicating, you’ll want to drink it!   The sweet tanginess of the oranges brightens rich gingerbread waffles and elevates the entire flavor profile. The combination is so magical that I can guarantee it is 100 times better than what you are imagining right now.  At least, it was for me.

Here are all my Gingerbread Waffle topping ideas, what’s your favorite?:

• maple syrup
• powdered sugar
• fresh fruit such as strawberries, raspberries and bananas
• whipped cream
• caramel sauce
• chocolate ganache/syrup
• strawberry syrup
• raspberry syrup
• Nutella
• white chocolate shavings
• ice cream
• cherries
• nuts

CAN I MAKE GINGERBREAD WAFFLES AHEAD OF TIME?

I don’t recommend making waffle batter ahead of time or the waffles won’t rise as well but you can make Gingerbread Waffles ahead of time to reheat or freeze. 

You can reheat Gingerbread 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:

1. Preheat oven to 350 degrees.
2. Line waffles in a single layer on a baking sheet.
3. Bake for 5 minutes or until warmed through.

CAN I FREEZE GINGERBREAD WAFFLES?

Yes! Gingerbread Waffles freeze exceptionally well for an easy snack, breakfast or dessert.

To freeze waffles:

1. Let waffles cool completely.
2. Place waffles on a baking sheet in a single layer.
3. Place in the freezer and freeze until solid, about one hour.
4. 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.
5. Freeze waffles for up to 3 months.
6. When ready to use, pull out the desired number of waffles and let them defrost for 10 minutes on the counter. 
7. 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.

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Tools Used in This Recipe

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Gingerbread Waffles

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.

Servings: 12 waffles

Total Time: 22 minutes mins

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

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Ingredients

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

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

HOW TO REHEAT WAFFLES

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:

1. Preheat oven to 350 degrees.
2. Line waffles in a single layer on a baking sheet.
3. Bake for 5 minutes or until warm through.

HOW TO FREEZE WAFFLES:

1. Let waffles cool completely.
2. Place waffles on a baking sheet in a single layer.
3. Place in the freezer and freeze until solid, about one hour.
4. 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.
5. Freeze waffles for up to 3 months.
6. When ready to use, pull out the desired number of waffles and let them defrost for 10 minutes on the counter.
7. 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.

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Carlsbad Cravings Original inspired by Rachel Ray