Gingerbread Cranberry Waffles Recipe

Ingredients

Waffles

• 2 cups fresh cranberries
• 1/2 cup pecans
• 3 cups all-purpose 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 available)
• 1 cup canned pumpkin puree
• 1 1/3 cups milk at room temperature
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 1/2 cup melted unsalted butter (1 stick), slightly cooled

Easy Orange Syrup

• 1 recipe Easy Orange Syrup (prepare as directed during waffle baking)

Instructions

1. Preheat your waffle iron according to the manufacturer’s directions and grease it lightly to prevent sticking.
2. Combine 2 cups fresh cranberries and 1/2 cup pecans in a food processor and pulse until chopped. Reserve half of this mixture to use as a topping for the waffles.
3. To the remaining chopped cranberries and pecans in a large bowl, add 3 cups flour, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Stir to combine evenly.
4. Clean the empty food processor bowl, then add 4 large eggs and 3/4 cup packed brown sugar. Process until well mixed. Add 1 cup pumpkin puree, 1 1/3 cups milk, 1/2 cup molasses, 1 teaspoon vanilla, and 1/2 cup melted unsalted butter. Blend until smooth and creamy.
5. Pour wet ingredients into the dry ingredients bowl and gently stir until just combined. Do not overmix; the batter should be moist and slightly lumpy.
6. Pour batter onto the preheated waffle iron, spreading it evenly across the surface. Close the iron and cook according to the manufacturer’s instructions, usually about 4-5 minutes, until waffles are golden and crisp.
7. While the waffles are cooking, prepare the Easy Orange Syrup as per its recipe instructions to serve warm.
8. Top the cooked waffles with the reserved chopped cranberries and pecans, then drizzle generously with the warm Easy Orange Syrup. Serve immediately for the best taste and texture.

Notes

• For reheating waffles, use a toaster or oven to maintain crispiness; microwave reheats will make them soft.
• To reheat in the oven, preheat to 350 degrees Fahrenheit, place waffles in a single layer on a baking sheet, and bake for 5 minutes until warm.
• Freeze cooled waffles individually or stacked with parchment paper between layers in airtight containers for up to 3 months.
• Defrost frozen waffles at room temperature for 10 minutes before reheating.
• Use dairy-free substitute butter and milk for a dairy-free version of the recipe.
• For gluten-free option, use Bob’s Red Mill Gluten Free Flour as suggested.