Molasses-Ginger Waffles topped with Roasted Pears

Ideal for a cozy winter morning, these waffles are packed with warm spices and are made even better with the addition of tart pomegranate seeds. Topping adapted from With Food + Love.




  • 3/4 cup white flour
  • 1/4 cup spelt flour
  • 1/4 cup + 1 T brown sugar
  • 1/2 T baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 cup plain greek yogurt
  • 1 egg
  • 1 cup nut milk
  • 2 T molasses
  • 1 T canola or grapeseed oil

Roasted pears

  • 2 pears, halved and cored
  • 1 T coconut oil, melted
  • 3 T maple syrup
  • 1/2 tsp vanilla extract


  • seeds from half a pomegranate
  • extra maple syrup, for serving


  1. Start by preparing the roasted pears. Preheat the oven to 375 and line a baking sheet with parchment paper.
  2. Combine the coconut oil, maple syrup and vanilla in a medium size bowl. Slice each pear half into roughly 4 slices and gently toss in the syrup, evenly coating each piece.
  3. Lay the pieces skin side down onto the parchment paper. Roast for 5 minutes. Flip the pieces so the flesh is now facing down, and continue roasting for 10-15 minutes, until softened and lightly browned.
  4. Now, onto the waffles.
  5. Combine, and whisk the dry ingredients in medium size bowl. In a separate bowl, combine the wet ingredients. Pour the wet over the dry, and mix to incorporate, removing any lumps if need be.
  6. Let the batter sit for 5 minutes while the waffle iron heats up. I use about 1/2 cup of batter per waffle.
  7. Serve warm with 3-4 pear slices, a heaping spoon of pomegranate seeds, and a drizzle of maple syrup.
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