There’s something magical about gingerbread’s warm spices mingling with the golden crispness of freshly made waffles.
This recipe feels like a winter morning wrapped in a cozy blanket, filling your kitchen with the irresistible aroma of cinnamon, cloves, and molasses. Gingerbread waffles aren’t just festive; they’re a decadent treat with a nostalgic nod to holiday traditions.
Here’s the twist: instead of your usual maple syrup, these waffles are crowned with a luscious crème anglaise—a silky, vanilla custard sauce that takes them to a whole new level.
Think of it as dessert for breakfast, but without the guilt. Crème anglaise may sound fancy, but trust me, it’s surprisingly simple to make with just a few pantry staples.
Gingerbread waffles are trending because they bring seasonal cheer with every bite. Pair them with whipped cream or a dollop of cranberry compote for a crowd-pleasing breakfast worth savoring.
What I Didn’t Expect About This Recipe
- The real surprise? How versatile the waffles are—they’re equally stunning as a dessert base for ice cream!
- The waffles turned out crisp on the outside but tender and airy inside—exactly what I crave on chilly mornings.
- Crème anglaise was easier to whip up than I thought, adding an indulgent touch that even my picky eaters loved.
- The batter’s molasses and spices hit the perfect balance—sweet but not overpowering.
- These freeze beautifully, making them a handy breakfast option during busy weeks.
Gingerbread Waffles with Creme Anglaise Reicpe
Equipment
- Waffle Maker
- Oven
- Wire rack
- Baking sheet
- Large mixing bowls
- Whisk
- Measuring Cups
- Nonstick Spray
Ingredients
- 2 cups 250g all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 and 1/2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup 8 Tbsp; 113g unsalted butter, melted and slightly cooled
- 1/4 cup 50g light or dark brown sugar
- 1/4 cup 60ml unsulphured or dark molasses
- 3 large eggs
- 1 and 2/3 cups about 400ml buttermilk*
Optional Maple Pecan Topping
- 3/4 cup 90g pecan halves
- 1 and 1/2 cups 360ml pure maple syrup
Instructions
- Preheat waffle maker on medium-high heat and oven to 200°F (93°C). Place a wire rack on a baking sheet and set aside.
- In a large bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, and salt.
- In another bowl, whisk melted butter, brown sugar, molasses, eggs, and buttermilk until combined.
- Pour wet ingredients into dry ingredients and gently mix until just combined. Small lumps are fine.
- Grease waffle maker and pour about 1/3 cup of batter into each well. Close the lid and cook for 4–5 minutes until crisp.
- Transfer waffles to the wire rack in the oven to keep warm. Repeat with remaining batter.
- For the maple pecan topping, toast pecans in a skillet over medium-low heat for 4–5 minutes, then add maple syrup and heat for 1 minute.
- Serve waffles immediately with warm maple pecan syrup or your favorite toppings.
