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Gingerbread Waffles with Maple Syrup Drizzle Recipe
Make festive gingerbread waffles topped with warm maple syrup drizzle in minutes; perfect for a cozy breakfast or brunch.
Gingerbread Waffles with Maple Syrup Drizzle are a seasonal breakfast or brunch dish that brings together classic holiday spices and the familiar comfort of crisp, golden waffles. The batter is enriched with molasses, brown sugar, and a blend of warm aromatics—such as ginger, cinnamon, cloves, and nutmeg—which create the signature gingerbread flavor and a deep, caramel-colored crumb. Once cooked in a waffle iron, the waffles develop a lightly crisp exterior while remaining tender inside, making them an ideal base for the finishing drizzle of warmed maple syrup that adds nuanced sweetness and moisture. Frequently enjoyed during late autumn and winter festivities, yet suitable for any cozy morning, this recipe offers a festive twist on traditional waffles without straying from the straightforward preparation methods home cooks expect.
Gingerbread Waffles with Maple Syrup Drizzle Recipe
These waffles are freezer-friendly, so you can toast leftovers for a quick, festive breakfast whenever the craving hits. The batter also adapts well to dairy-free milk or a gluten-free flour blend, making it easy to accommodate different dietary needs without losing flavor.
Prep Time
15 minutes
15 minutes
Cook Time
18 minutes
18 minutes
Total Time
33 minutes
33 minutes
Ingredients
All-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Baking soda – ½ teaspoon
- Fine sea salt – ½ teaspoon
- Ground ginger – 1 tablespoon
- Ground cinnamon – 1½ teaspoons
- Ground cloves – ¼ teaspoon
- Ground nutmeg – ¼ teaspoon
- Dark brown sugar, packed – 3 tablespoons
- Unsulphured molasses – ¼ cup
- Large eggs – 2 (separated)
- Whole milk – 1 cup
- Buttermilk – ¾ cup
- Pure vanilla extract – 1 teaspoon
- Unsalted butter, melted and cooled – 4 tablespoons
- Non-stick cooking spray or neutral oil – as needed for greasing the waffle iron
- Pure maple syrup – ½ cup (for drizzle)
- Confectioners’ sugar – 2 tablespoons (to thicken maple drizzle)
- Unsalted butter, melted – 1 tablespoon (to enrich maple drizzle)
- Chopped candied ginger – 2 tablespoons (optional add-in)
- Freshly grated orange zest – 1 teaspoon (optional, brightens batter)
- Toasted pecan pieces – ¼ cup (optional topping)
- Lightly sweetened whipped cream – as desired for serving
Method
Preheat your waffle iron according to the manufacturer’s instructions
- Whisk flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt in a large bowl
- Beat eggs in a medium bowl until frothy
- Whisk buttermilk, molasses, brown sugar, melted butter and vanilla into the eggs
- Make a well in the centre of the dry ingredients
- Pour the wet mixture into the well
- Stir gently until the batter is just combined and still slightly lumpy
- Let the batter rest for 5 minutes to hydrate
- Lightly grease the hot waffle iron with nonstick spray or melted butter
- Ladle batter onto the centre of the grids, spreading to within ½-inch of the edges
- Close the waffle iron and cook until the waffles are crisp and deep golden, about 3–4 minutes
- Transfer the finished waffle to a wire rack in a warm oven while you cook the remaining batter
- Combine maple syrup and a pat of butter in a small saucepan over low heat
- Heat the syrup, stirring occasionally, until the butter melts and the mixture is hot
- Drizzle the warm maple syrup over the waffles just before serving
- Serve the gingerbread waffles immediately while hot and crisp
Nutrition (whole recipe)
Calories
2625 kcal Protein
52 g Fat
80 g Carbs
427 g Fiber
7 g Sugar
221 g
2625 kcal Protein
52 g Fat
80 g Carbs
427 g Fiber
7 g Sugar
221 g
Notes
For extra-crisp edges, whisk 1 tablespoon of cornstarch into the dry ingredients and let the mixed batter rest 10 minutes before ladling it onto a thoroughly preheated waffle iron. If you like a citrus spark, fold in 1 teaspoon of finely grated orange zest—its oils brighten the warming spices without overpowering them.
why this recipe
These gingerbread waffles transform an ordinary morning into a cozy celebration, marrying the nostalgic warmth of molasses and fragrant spices with the irresistible crunch of a golden-brown exterior. Their batter comes together quickly yet delivers bakery-level depth, so the kitchen fills with the scent of cinnamon, ginger, and cloves long before the first bite. A glossy maple syrup drizzle seeps into the delicate pockets, balancing gentle heat with rich caramel notes and eliminating the need for fussy toppings. Whether you’re feeding weekend guests or simply treating yourself, each forkful feels like an indulgent holiday memory—proof that a comforting, sophisticated breakfast can emerge from just a few pantry staples.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze leftover gingerbread waffles, and how should I reheat them so they stay crisp?
Yes—let the waffles cool completely, freeze them in a single layer until firm, then seal in an airtight freezer bag for up to 2 months. Reheat straight from frozen in a toaster on medium or on a 375 °F/190 °C oven rack for 5–8 minutes; both methods quickly restore a hot interior and crisp edges.
Can I prepare the batter the night before and still get light, fluffy waffles in the morning?
For the best rise, whisk together all the dry ingredients the night before and refrigerate the combined wet ingredients separately; quickly stir them together in the morning so the leavening activates right before cooking. If you must refrigerate fully mixed batter, expect some loss of lift—simply re-whisk and fold in an extra ½ teaspoon of baking powder just before ladling to restore fluffiness.
Can I substitute a gluten-free flour blend for the all-purpose flour without losing the waffles’ crisp texture?
Yes—swap in an equal amount of a cup-for-cup gluten-free flour blend that already contains xanthan or guar gum; the structure and rise will be very similar. Rest the mixed batter 10–15 minutes (and keep the optional 1 Tbsp cornstarch) so the starches fully hydrate, and the waffles will brown and stay crisp just like the wheat version.