Gingerbread Waffles/Pancakes

The Holidays aren't complete without a little gingerbread sprinkled in here and there.  I'm taking our Christmas gingerbread house competition to another level with these gingerbread waffles.  They're fluffy, warm, magically spiced and the batter can be used for pancakes too! I am sure these will be in rotation all winter long.  
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INGREDIENTS

• 1 Tbsp Yam Spice 
• 1/4 ginger powder 
• 2 cups all purpose flour 
• 2 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp baking soda 
• 1/2 tsp salt 
• 2 cups buttermilk  
• 2 large eggs 
• 1/4 cup melted butter (4 Tbsp)
• 1/4 cup molasses
• 2 tsp vanilla ​

METHOD

1. Combine dry ingredients (yam spice, ginger powder, flour, sugar, baking powder, baking soda, salt) in a large bowl.
2. In a separate bowl, combine buttermilk, eggs, melted butter, molasses and vanilla. Mix until well incorporated. 
3. Add wet ingredients to the dry ingredients and stir until combined.  Batter will be slightly lumpy, do not overmix. 
4. Let batter rest for 5-10 mins.  You will notice the batter will swell slightly.  This is normal.  
5. Give the batter a final mix- 3-4 turns of your spoon taking care not to overmix. 
6. Add batter to waffle maker heated to medium/medium high heat and cook for 3-4 minutes.  If you are making pancakes, add batter to a griddle or pan heated over medium heat.  Buttering your griddle/pan is not required, however use your personal preference. Cook the pancakes for 2 minutes per side.
7. Optional: Top with powdered sugar and maple syrup.