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Gingerbread Chocolate Chip Waffles with Pecan Maple Syrup

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 -10 waffles (1-1/2 cups syrup)
Calories 320kcal


  • 2 cups white whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs separated
  • 1/2 cup butter melted
  • 2 tablespoons molasses
  • 1/4 cup coconut sugar or brown sugar
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 cup maple syrup
  • 1 teaspoon vanilla extract


  • Make the waffles: In a large bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
  • Separate eggs and place whites in a medium bowl. Set aside yolks in a large bowl. With a handheld electric mixer, beat egg whites on high speed until soft peaks form. Set aside.
  • In large bowl, beat egg yolks with melted butter, molasses, sugar, buttermilk, and vanilla until smooth. Fold flour mixture into liquid until just combined. Very gently fold in whipped egg whites and chocolate chips.
  • Cook waffles on a waffle iron, according to manufacturers instructions until waffles are golden-brown. Serve immediately with pecan maple syrup. (recipe follows)
  • Make the pecan maple syrup: In a medium saucepan over medium-high heat, melt butter until bubbly. Add pecans and cinnamon and stir 2-3 minutes until nuts are fragrant. Slowly add maple syrup to pecans and bring syrup to a simmer. Serve syrup warm over waffles.


Serving: 1g | Calories: 320kcal | Carbohydrates: 38.8g | Protein: 6.9g | Fat: 16.4g | Saturated Fat: 9.6g | Polyunsaturated Fat: 6.8g | Cholesterol: 82mg | Sodium: 324mg | Fiber: 3.5g | Sugar: 18.8g