Gingerbread Waffles Recipe with Cranberry Syrup

Gingerbread Waffles Recipe with Cranberry Syrup

Warm spices, brown sugar, and molasses make this gingerbread waffles recipe festive and perfect for Christmas brunch or breakfasts all holiday season long.

Course Breakfast, Brunch

Cuisine American

Keyword Gingerbread Waffles, Gingerbread Waffles Recipe

Prep Time 15

Cook Time 15

Servings servings

Calories 487kcal

Author Faith Gorsky

Equipment

Waffle iron

Ingredients

Spiced Cranberry Syrup:

1 cup water
1 cup fresh cranberries
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/16 teaspoon salt

Gingerbread Waffles:

4 tablespoons unsalted butter melted and cooled slightly
1 cup whole milk
1/2 cup light brown sugar lightly packed
1/4 cup blackstrap molasses
1 large egg
1/2 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

US Customary - Metric

Instructions

For the Spiced Cranberry Syrup:

Add all ingredients to a medium saucepan over medium heat. Cover the saucepan and bring to a boil. Turn the heat down to medium-low and let it cook for 10 minutes. After that, lightly mash the cranberries with a potato masher, leaving some whole. Set aside.

For the Gingerbread Waffles:

Whisk together the butter, milk, brown sugar, molasses, egg, and vanilla in a large bowl. Add the flour, cinnamon, ginger, baking powder, salt, baking soda, allspice, and cloves, and whisk to combine (be careful not to over-mix, a few lumps are fine).
Preheat your waffle iron according to the manufacturer’s instructions. Spray the inside with nonstick cooking spray or brush it with coconut oil or clarified butter. Add the waffle batter and cook until crispy.

To Serve:

Serve the waffles along with the spiced cranberry syrup to drizzle on top.

Notes

Make-Ahead: These waffles are even better if you make the batter the night before and let it chill in the fridge overnight before making it into waffles. You can make the spiced cranberry syrup up to 2 weeks ahead and store it covered in the fridge.
Storage: Once the waffles are cooked and cooled, you can keep them in an airtight container in the fridge for up to 3 days.
Reheating: If you have an air fryer, this is my favorite method for reheating waffles because they get nice and crispy. I reheat them at 375F for about 4 to 5 minutes, flipping them once halfway through. Otherwise, you can also reheat waffles in the microwave.
Recipe Yield and Serving Size: My waffle maker makes 4-inch square waffles, and I get exactly 10 waffles out of this recipe, which is 5 servings with 2 waffles per serving.

Nutrition