Gingerbread Waffles with Cinnamon Cream Syrup
Author: Melissa Howell
For the waffles
  • 4 large eggs
  • 2/3 cup packed brown sugar
  • 1 cup pumpkin pureé
  • 1 1/2 cup milk
  • 1/2 cup molasses
  • 1/2 cup melted butter
  • 3 cups flour can use half whole wheat if desired
  • 4 tsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
For the Cinnamon Cream Syrup
  • 1 cup light corn syrup
  • 2 cups sugar
  • 1/2 cup water
  • 2 tsp. cinnamon
  • 1 cup evaporated milk
For the waffles
  1. In a large bowl, beat the eggs and brown sugar until frothy.
  2. Beat in the pumpkin, milk, molasses, and melted butter until everything is evenly incorporated.
  3. In a separate bowl, mix all the dry ingredients.
  4. Add dry ingredients to the wet ingredients and stir (don’t use the mixer) just until everything is moist. Do not over-stir the batter.
  5. Spray the inside of your waffle iron (or brush with butter).
  6. Add the desired amount of batter and cook for 1-2 minutes, watching carefully so the edges don’t burn.
  7. Carefully remove and set aside to cool slightly before serving.
For the syrup
  1. In a medium saucepan, mix everything except the milk.
  2. Bring to a full boil on high heat.
  3. Reduce the heat to medium and stir constantly for two minutes.
  4. Remove from the heat and stir in the evaporated milk. Serve warm.
Recipe Notes

This syrup is quite thin, but thickens as it cools.