Recipe courtesy of Bobby Flay
Print
Gingerbread Pumpkin Waffles with Buttermilk-Rum Caramel Syrup
Total:
1 hr 5 min
Active:
50 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Buttermilk-Rum Caramel Syrup:
  • 1 1/4 cup granulated sugar
  • 1 cup buttermilk 
  • 6 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoon corn syrup 
  • 1 teaspoon baking soda 
  • 2 tablespoons dark rum
  • 1 teaspoon pure vanilla extract 
  • Pinch sea salt 
Gingerbread Pumpkin Waffles:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar 
  • 2 tablespoons light brown muscovado sugar 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1 1/2 teaspoons ground cinnamon 
  • 1 teaspoon ground ginger 
  • 1/4 teaspoon ground cloves 
  • 1/4 teaspoon grated nutmeg 
  • 1/4 teaspoon fine sea salt 
  • 4 large eggs 
  • 1 cup whole milk 
  • 6 tablespoons unsalted butter, melted and cooled, plus more for buttering the waffle iron 
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream 
  • 3 tablespoons molasses 
  • 2 tablespoons finely diced candied ginger 

Directions

For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.

For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.

In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.

Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

More from:

Christmas Recipes

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Belgian Waffle Dough

Recipe courtesy of Moojo

Savory Cheddar-Jalapeno Waffles

Recipe courtesy of Kelsey Nixon

Fried Chicken and Bacon Waffles

Recipe courtesy of Tia Mowry

Belgian Waffles with Homemade Cinnamon Sugar Butter and Sauteed Cider Apples

Recipe courtesy of Bobby Flay

Waffle Chicken Sliders with Maple Butter

Recipe courtesy of Cooking Channel

Coconut Waffles with Chocolate Maple Syrup and Banana

Recipe courtesy of Bobby Flay

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Fried Calamari

Recipe courtesy of David Rocco

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here