Coconut Gingerbread Waffles with Honey Pear Sauce

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Enjoy a stack of these richly spiced waffles, filled with wholesome whole wheat and molasses from Hodgson Mill Whole Wheat Gingerbread Mix, smothered with a special fresh honey-pear sauce and some dried coconut flakes on top.


  • 3 pears, ripe but firm, cored, chopped
  • 1/2 cup honey, plus more to serve
  • 2 Tbsp. lemon juice
  • pinch salt
  • 1 cup Hodgson Mill Whole Wheat Gingerbread Mix
  • 1 cup milk
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup coconut oil, warmed to liquid
  • vegetable oil, for waffle iron
  • 1/4 cup coconut, in flakes or dried strips


To make sauce, combine chopped pears, honey, lemon juice and salt in saucepan over medium heat. Cook, stirring occasionally, about 10 minutes until pear softens. Pear may break down into a chunky sauce if cooked too long, although this won’t affect the taste.

Heat waffle iron according to manufacturer's directions. Oil lightly. Combine all waffle ingredients in a large bowl and mix well. Pour 1/3 cup waffle batter (or the amount recommended for your machine) into center of heated iron and cook until steam stops and waffle is dark brown. Remove with fork then repeat the process until all the batter has been cooked. Serve hot with warm fresh pear sauce and dried coconut


Cooked waffles keeps 2-3 days covered tightly in refrigerator. Recommend storing waffles and sauce separately.

Makes about 6 4-inch waffle squares, or 1 ½ - 2 full-size waffles Print this Recipe

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