Pecan Gingerbread Belgian Waffles

Pecan Gingerbread Belgian Waffles

Servings: 12



  • 3 cups (750ml) Unbleached White Flour
  • 3 tbsp. (75ml) Baking Powder
  • 3 tsp. (12ml) Baking Soda
  • 1 tbsp. (15ml) Gingerbread Spice
  • 1 tsp. (4ml) Fine Sea Salt
  • 3 cups (750ml) 2% Whole Milk
  • 3 Whole Large Eggs
  • 1 cup (250ml) Pecan Halves – chopped
  • 1 tbsp. (15ml) Pure Vanilla Extract
  • 3 tbsp. (45ml) Unsalted Butter – melted plus more for brushing

Gingerbread Spice

  • 2 tbsp. (30ml) Ground Cinnamon
  • 2 tsp. (8 ml) Ground Cloves
  • 1/2 tsp. (2ml) Ground Allspice
  • 1/2 tsp. (2ml) Ground Nutmeg
  • 1/2 tsp. (2ml) Ground Ginger
  • 1/2 tsp. (2ml) Ground Star Anise
  • 1/2 tsp. (2ml) Ground Cardamom



Sift together flour, baking powder, baking soda, gingerbread spice and salt

Combine in a separate bowl milk, eggs, butter and combine thoroughly

Fold dry ingredients into wet ingredients until smooth, cover with plastic wrap

Refrigerate for 10-30 minutes for the batter to rest and come together

Preheat the Cuisinart Breakfast Central™ on setting #4 or preferred setting

The green indicator light will be illuminated when preheated

For best results, do not open Breakfast Central™ during cooking process

Doing so will offset the timing mechanism

Use the measuring scoop to measure out batter, spreading evenly into waffle grids

Close lid and rotate 180 ̊ to the right and bake in the hot waffle maker until beeper sounds

Rotate waffle side 180 ̊ to the left, remove waffle and repeat with remaining batter

Waffles may be kept warm in a low (200°F [95°C] oven

Place waffles arranged on a cookie sheet on a rack in the warm oven

Serve with lemon curd, fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream

Use the setting #4 to achieve a golden brown baked Belgian waffle

Adjust the browning control if you prefer lighter or darker waffles

Gingerbread Spice

Toast, grind and combine ingredients thoroughly, store in an airtight container to preserve freshness