When the cold months and the holidays roll around, it’s nice to make this seasonal waffle recipe for a weekend breakfast or brunch. Warm gingerbread spices and brown sugar are mixed into a buttermilk batter and poured into a Belgian waffle iron. For the compound butter, simply stir together softened butter, vanilla bean seeds, and orange zest. To serve, top these spiced beauties with the butter and a drizzle of warm maple syrup. Freeze any leftover waffles in between sheets of parchment paper inside a resealable bag, and toast one whenever you need a quick weekday breakfast.
What to buy: There are various intensities of molasses available, from light to blackstrap. Dark (sometimes marketed as robust) tastes best in this recipe.
Special equipment: You’ll need a Belgian waffle iron for this recipe.
For the waffles: