Gingerbread Waffles are the perfect holiday breakfast! They’re deliciously sweet on their own, but taste like heaven when drizzled with our homemade cinnamon cream syrup!
The holidays are a time for making memories, enjoying fun times with friends and family, and eating delicious food! Here are a few more holiday recipes we LOVE – Cranberry and White Chocolate Scones, Easy Melted Snowman Cookies, and The BEST Chocolate Fudge.
The Perfect Holiday Breakfast
There are always a lot of ideas and recipes shared regarding holiday dinners, but I think holiday breakfasts and brunches are just as important! If you’re looking for the perfect holiday breakfast to serve this year, then look no further!
These homemade gingerbread waffles, topped with cinnamon cream syrup, are incredibly delicious and so easy to make. I’m trying to get a head start on the holidays by planning out all of my menus in advance, and these gingerbread waffles are at the top of my breakfast list!
These gingerbread waffles are so easy to make that you won’t need to spend the whole morning making them. Just whip up the batter, pop it in the waffle iron, and you can have hot waffles on the table in just a few minutes. The batter has the perfect combination of flavors and a gentle hint of spice, and the waffles smell amazing while they are baking!
How To Make Gingerbread Belgian Waffles
Batter – First, start by beating together the eggs and brown sugar until the mixture is frothy. Next, you’ll add the pumpkin, milk, molasses and melted butter to the bowl and then mix until everything has blended together. Mix all of the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients and then mix by hand until everything has just combined.
Cook – Preheat and grease the waffle make before adding the batter. I’ve found that one cup of waffle batter cooked for three minutes in my waffle iron is perfect. However, bet be sure to follow the recommendations for your own waffle iron. I love that the Belgian waffle maker creates deep pockets in the waffles, which are perfect for filling with homemade cinnamon cream syrup!
Cinnamon Syrup – I usually make the syrup first on the stove before I start making the waffles, so it’s warm and ready to go when the waffles are ready. To make it cinnamon syrup, whisk together the corn syrup, water, sugar and cinnamon into a saucepan. Bring the syrup mixture to a boil and then reduce to medium heat. Stir continuously for about 2 minutes and then remove from the heat. Stir in the evaporated milk and then serve the syrup while it’s still hot.
Final Touches – Give the gingerbread waffles a quick dusting of powdered sugar, and then it’s time to drizzle that delicious warm syrup on top!
More Delicious Waffle Recipes
- Homemade Belgian Waffles
- Fluffy Chocolate Chip Waffle Recipe
- Pink Velvet Waffles
- French Toast Waffle Recipe
- The Best Waffle Biscuits
These gingerbread waffles are so light and tender, and crisp around the edges. The combination of the soft gingerbread flavor and the warm cinnamon syrup is absolutely heavenly. They are the perfect way to spice up your holiday table! Leave us a comment below and let us know what you thought.
Gingerbread Waffles are the perfect holiday breakfast! They're deliciously sweet on their own, but taste like heaven when drizzled with our homemade cinnamon cream syrup!
for the waffles:
- 4 large eggs
- 2/3 cup packed brown sugar
- 1 cup pumpkin pureé
- 1 1/2 cup milk
- 1/2 cup molasses
- 1/2 cup melted butter
- 3 cups flour
- 4 tsp. baking powder
- 2 tsp. cinnamon
- 2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
for the cinnamon syrup:
- 1 cup light corn syrup
- 2 cups sugar
- 1/2 cup water
- 2 tsp. cinnamon
- 1 cup evaporated milk
To make the syrup, in a medium saucepan, whisk together the corn syrup, sugar, water, and cinnamon. Bring the syrup to a full boil on high heat. Reduce the heat to medium and stir constantly for two minutes. Remove from the heat and stir in the evaporated milk. Keep warm until ready to serve.
To make the waffles, in a large bowl, beat together the eggs and brown sugar until frothy. Add the pumpkin, milk, molasses, and melted butter, and mix until well blended. In a separate bowl, mix all the dry ingredients. Add the dry ingredients to the wet ingredients and stir (don’t use the mixer) just until combined. Do not over-stir the batter.
Preheat the waffle iron and grease if needed. Add the desired amount of batter and cook for 2-3 minutes, watching carefully so the edges don’t burn. Carefully remove the cooked waffles and set aside to cool slightly before serving.
Serve warm, drizzled with cinnamon syrup.