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Gingerbread Eggnog Waffles

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 Minutes
  • Yield: 12-14 Waffles 1x
  • Category: Breakfast
  • Method: Waffles
  • Cuisine: American


These gingerbread eggnog waffles studded with toasted pecans make a very special breakfast. Make ahead and reheat if you like. Whatever you choose, just make them!


  • 2 c flour
  • 1/2 t salt
  • 1 t ginger
  • 2 t cinnamon
  • 1/4 t allspice
  • 1 1/2 t baking soda
  • 1/2 c brown sugar
  • 1/2 c melted butter
  • 1 c yogurt or sour cream
  • 2 eggs
  • 1/3 c eggnog (You may need a bit more)
  • 2/3 c toasted chopped pecans
  • Whipped Cream (optional)
  • Brown sugar, mini chocolate chips, cinnamon for topping (optional)


  1. Combine dry ingredients in a large bowl. Stir together.
  2. Melt butter in a large 4 c measuring cup-power level 7- for 1 minute. This should do it, but if it isn’t quite melted put in the microwave for a few seconds more. Add yogurt or sour cream, eggs and eggnog. Blend well with a whisk.
  3. Add liquid ingredients to dry ingredients in bowl. Fold together well. Stir in toasted pecans.
  4. Heat up your waffle iron. I use about 1/4 c per waffle. If your mixture is to stiff add a bit more eggnog. My waffle iron takes about 90 seconds to cook the waffles. Keep warm in a 300 degree oven until ready to serve.
  5. I top with whipped cream and maple syrup. If you’d like you can mix up 3 T of dried out brown sugar with 1/2 t cinnamon and 3 T mini chocolate chips to sprinkle on top of the waffles. Zoe loves them this way! (Plus this is the perfect way to use dried out brown sugar. It makes a great crunchy topping.)