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Gingerbread and Pumpkin Waffles


These pancakes are a combination of dense and moist. You can't really taste the pumpkin, but the ginger really comes through. I like to make Vanilla Bean-Pecan Butter to top this with. This is perfect for Christmas morning-- or any time of year.

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Rate this recipe 4.4/5 (20 Votes)


  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2/3 cup packed dark brown sugar
  • 1 cup canned pumpkin puree
  • 1 1/4 cups milk (I used 1%)
  • 1/2 cup molasses
  • Syrup (I used Maple), whipped cream or fresh fruits for topping, to pass at table
  • 1/2 cup (1 stick) melted butter, plus some to butter the iron


Servings 8
Preparation time 50mins
Cooking time 65mins


Step 1

Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter.

Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little-melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.


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