Gingerbread Pumpkin Waffles Recipe

Name: Gingerbread Pumpkin Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Waffles:; 2 c. flour; 1/4 c. sugar; 1 t. baking powder; 1 t. baking soda; 3/4 t. salt; 11/2 t. ground cinnamon; 1 t. ground ginger; 1/4 t. grated nutmeg; 1/4 t. ground cloves; 4 large eggs; 6 T. butter, melted and cooled; 1 c. milk; 1/2 c. sour cream; 3 T. unsulfured molasses; 1/2 c. pureed pumpkin; Buttermilk Syrup:; 1/2 c. butter; 1 c. buttermilk; 2 c. sugar; 2 T. corn syrup; 2 t. baking soda; Whipping Cream:; 1 c. heavy whipping cream; 3 T. sugar; 1 t. vanilla; Cinnamon for garnish

Servings: persons

Waffles:
2 c. flour
1/4 c. sugar
1 t. baking powder
1 t. baking soda
3/4 t. salt
11/2 t. ground cinnamon
1 t. ground ginger
1/4 t. grated nutmeg
1/4 t. ground cloves
4 large eggs
6 T. butter, melted and cooled
1 c. milk
1/2 c. sour cream
3 T. unsulfured molasses
1/2 c. pureed pumpkin
Buttermilk Syrup:
1/2 c. butter
1 c. buttermilk
2 c. sugar
2 T. corn syrup
2 t. baking soda
Whipping Cream:
1 c. heavy whipping cream
3 T. sugar
1 t. vanilla
Cinnamon for garnish

1
1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.
2
2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer's instructions. Cook until crisp and golden. Serve immediately with buttermilk syrup and whipping cream.
3
3. While waffles are cooking, make buttermilk syrup. In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup. Bring to a boil. Remove from heat and add vanilla and baking soda. Stir as fast as you can--it will foam A LOT. Pour over pancakes and enjoy.
4
4. For whipping cream: combine whipping cream, sugar, and vanilla in medium bowl and beat with electric hand mixer until peaks form. Put a dollop on top of your waffles and sprinkle with cinnamon.

3913

kcal

Calories

237

Fat

452

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Waffles:, 2 c. flour, 1/4 c. sugar, 1 t. baking powder, and more.

Yes, Gingerbread Pumpkin Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Pumpkin Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions