Description
Delight in these spiced gingerbread waffles featuring fresh cranberries and pecans, served with a sweet and tangy easy orange syrup. Perfectly warm and flavorful, these waffles bring a cozy holiday spirit to your breakfast or brunch table.
Ingredients
Scale
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
- Preheat and Prepare Waffle Iron: Preheat your waffle iron according to the manufacturer’s directions and grease it lightly to prevent sticking.
- Chop Cranberries and Pecans: 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.
- Mix Dry Ingredients: 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.
- Prepare Wet Ingredients: 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.
- Combine Wet and Dry Ingredients: 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.
- Cook the Waffles: 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.
- Prepare Orange Syrup: While the waffles are cooking, prepare the Easy Orange Syrup as per its recipe instructions to serve warm.
- Serve: 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.
