Go Back

Gingerbread Pumpkin Waffles

All waffle irons and waffle bakers vary. Read your manufacturer's instructions for specific cooking times. Recipe makes 12 waffles.
Course: Brunch or breakfast
Servings: 12
Author: Hip Foodie Mom

Ingredients

For the buttermilk bourbon caramel sauce:

  • 1 1/4 cups sugar
  • 1 cup buttermilk
  • 6 tablespoons 3/4 stick unsalted butter, quartered
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons bourbon or dark rum
  • pinch of fleur de sel or other coarse sea salt

For the waffles:

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 cup whole milk
  • 6 tablespoons 3/4 stick unsalted butter, melted
  • 1/2 cup sour cream
  • 3 tablespoons molasses
  • 1/2 cup canned pure pumpkin puree not pie filling
  • 2 tablespoons finely diced candied ginger

Instructions

For the buttermilk bourbon caramel sauce:

  • Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and simmer over medium-high heat, whisking occasionally, until amber brown and slightly thickened, about 20 minutes.
  • Remove from the heat and stir in the vanilla, bourbon and salt. Serve warm.

For the waffles:

  • Preheat your oven to 250 degrees.
  • In a large bowl, whisk together the flour, both types of sugar, baking powder, baking soda, salt cinnamon, ginger, nutmeg and cloves. In a separate medium bowl, whisk together the eggs, milk, butter, sour cream, molasses and pumpkin until smooth. Add the wet mixture to the flour mixture and whisk until just combined. Fold in the candied ginger. Cover and let sit at room temp for about 15 minutes.
  • Heat your waffle iron according to manufacturer's instructions. Brush or spray the grates with butter or non-stick baking spray. Fill the waffle iron and cook until crisp and golden. Transfer to the baking rack in the oven to keep warm. Repeat steps to make the rest of the waffles, spraying the grates before each batch.
  • Serve the waffles topped with the buttermilk bourbon caramel sauce.