MAKE THE SYRUP: Add the maple syrup and grated ginger snaps to a small saucepan and heat it uncovered over low heat. Allow this to simmer, stirring occasionally, while you make the waffles.

MAKE THE BATTER: Use a whisk to combine all the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the wet ingredients. Then make a well at the center of your dry ingredients and pour in your wet ingredients. Whisk again until no clumps remain. The batter texture is really important here. You want it to be pretty thick but not stiff. If the batter is too thin (runny), whisk in more flour 1 Tbsp at a time until it reaches that “thick but not stiff” consistency. If it’s too thick (stiff), whisk in more apple cider 1 Tbsp at a time.

COOK THE WAFFLES: Spray or brush your waffle iron lightly with oil and pour the batter in. Be careful not to pour too much. I like to pour a little in, then use a spatula to spread it around and see if I need more. Close and cook according to your waffle iron.

SERVE: When the waffles are done, pop them out, plate them, drizzle with ginger snap syrup, and add all the toppings you want.

STORE: We like to store these waffles in the freezer in ziplock bags, separated by parchment paper. Let the waffles cool completely before bagging and freezing. Store them like this for up to 8 weeks. Reheat them in the toaster like regular frozen waffles.