Coconut Gingerbread Waffles with Honey Pear Sauce

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Dietary: Clean Eating, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 10 min
Total Time: 30 min
Yield: 2 8-inch waffles


  • 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


  • For 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 waffle iron lightly.
  • Combine gingerbread mix,milk,eggs,vanilla,and coconut oil 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.
  • Notes: Cooked waffles keeps 2-3 days covered tightly in refrigerator. Recommend storing waffles and sauce separately.