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!
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.