Description
Warm, spiced gingerbread‑style waffles topped with a bright orange‑clove syrup for a festive holiday breakfast.
Ingredients
Scale
- 2 cups all‑purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅓ cup brown sugar (packed)
- ¼ cup unsulphured molasses
- 2 large eggs, lightly beaten
- 1¾ cups milk (or buttermilk for more tang)
- ¼ cup melted butter (or oil)
- 1 teaspoon vanilla extract
- ½ cup orange juice (fresh squeezed preferred)
- ½ cup granulated sugar
- 2 tablespoons butter
- ½ teaspoon ground cloves
- Zest of 1 orange
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Instructions
- Pre‑heat your waffle iron according to manufacturer’s instructions and lightly grease the plates.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
- In another bowl, whisk the brown sugar, molasses, eggs, milk, melted butter and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine—do not over‑mix.
- Pour batter (about ½ cup or the amount recommended by your waffle iron) into the hot waffle iron and cook until the waffles are crisp and golden. Keep cooked waffles warm in a low oven if needed while making the rest.
- While waffles are cooking (or once they are nearly done), prepare the orange‑clove syrup: In a small saucepan over medium heat, combine the orange juice, sugar, butter, ground cloves and orange zest. Stir until the sugar dissolves and the butter melts, then simmer gently for a minute or two until slightly thickened. Remove from heat and keep warm.
- Serve the waffles hot, drizzled generously with the orange‑clove syrup. Optionally garnish with orange segments, whipped cream or a dusting of powdered sugar for extra holiday flair.
Notes
- You can substitute buttermilk for the milk for a tangier flavor and slightly fluffier texture.
- The batter can be made ahead and kept in the fridge for up to 30 minutes while you heat the waffle iron—this helps develop flavor and texture.
- Leftover waffles freeze well: cool completely, freeze flat, then re‑toast or bake to re‑crisp.
- If you like more spice, increase the ground ginger and/or cloves slightly; if you prefer milder, reduce accordingly.
- For a richer syrup variation, replace half the orange juice with maple syrup or add a splash of dark rum (if not serving children).
- Prep Time: 15 minutes
- Cook Time: 10 minutes (active waffle cooking) plus syrup prep
- Category: Breakfast / Brunch
- Method: Waffle Iron
- Cuisine: American Holiday
Nutrition
- Serving Size: 1 waffle + syrup
- Calories: approx. 350 kcal
- Sugar: approx. 20 g
- Sodium: approx. 300 mg
- Fat: approx. 12 g
- Saturated Fat: approx. 5 g
- Unsaturated Fat: approx. 7 g
- Trans Fat: 0 g
- Carbohydrates: approx. 50 g
- Fiber: approx. 2 g
- Protein: approx. 6 g
- Cholesterol: approx. 55 mg
Keywords: gingerbread waffles, holiday breakfast, orange‑clove syrup, festive brunch