Gingerbread Waffles with Buttermilk Syrup

gingerbread waffle
This recipe comes from my mom (originally from Rachael Ray), who first made these DE-LICIOUS waffles for our Christmas Day brunch a few years ago. They were an instant hit and have been on the menu ever since. She also makes a homemade syrup for them, but I don't have that recipe yet. If you're lucky I'll add that recipe on here soon...not that these waffles can't stand on their own though!

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron

Preheat waffle iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter.
Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Buttermilk Syrup
1 cup butter
1 cups buttermilk
2 cups sugar
1 t. baking soda
4 T. Karo syrup
2 t. vanilla

Cook in a large pot (it bubbles up!) Keep stirring for 7-10 minutes at boiling temperature. Now, make sure you boil it long enough. The first time I made this, I didn't boil it long enough and it was too runny.