These vegan pear-ginger waffles strike the perfect balance of sweetness, spice, and wholesome goodness—without any oil or refined sugar. An ideal breakfast to brighten up a gloomy winter day!
Who can resist the irresistible aroma of freshly baked waffles on a Sunday morning? With my vegan pear and ginger waffle recipe, you can whip up a delicious breakfast or snack in no time, packed with flavor and wholesome, nutritious ingredients. No oil or refined sugar—just pure, tasty goodness. The perfect way to start your day on a healthy note!
When my husband has to choose between these flavorful pear and ginger waffles and my go-to healthy vegan waffle recipe, he always goes for the spiced version. I usually do the same, especially during the winter months.
If you're a ginger lover like us and pears are one of your favorite fruits, making a choice will be easy for you.
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Ingredient Notes
The subtle sweetness of the pear and the gentle spiciness of the ginger are a perfect match. Ginger not only adds a comforting warmth but is also packed with antioxidants and supports digestion. Pears shine with their high fiber and vitamin content—truly a dream team for your waffles!
The ingredient list for these delicious, healthy pear and ginger waffles may be a bit lengthy, but don’t let that discourage you. It’s best to gather everything beforehand, and then the preparation will be smooth and easy!
- Spelt Flour: I use a mix of wholemeal and light spelt flour, which makes the waffles a bit fluffier. However, you can also make them entirely with wholemeal spelt flour, or substitute with (whole) wheat flour.
- Baking Powder: This helps the waffles rise beautifully.
- Cinnamon, Vanilla, Ginger: These spices create a well-rounded flavor. You can use either fresh, grated ginger or ginger powder, depending on what you have.
- Apple and Pear Sauce: The unsweetened fruit sauce adds natural sweetness and moisture to the batter. If you prefer, you can swap this for apple sauce, another unsweetened fruit sauce, or even pumpkin puree.
- Almond Butter: A healthy alternative to margarine, almond butter gives the waffles a slight nutty flavor. Dark almond butter works best for a stronger taste, but light almond butter or other nut butters like cashew or hazelnut are also great substitutes.
- Date Sugar: Made from dried and ground dates, date sugar is a healthy, natural sugar alternative.
- Pear Juice & Plant-Based Drink: Pear juice boosts the pear flavor and sweetness in the waffles. If you prefer, you can substitute with water or more milk. I recommend pea drink as a milk alternative, but oat milk or other plant-based options work well too.
- Pear: For grating, use a pear that isn’t overly ripe and still a bit firm. I particularly like Abate pears for this.
- Candied Ginger: This is optional, but adds an extra zing if you like.
See recipe card for quantities.
Step-By-Step Instructions
The preparation is pretty much the same as my basic vegan waffle recipe: start by mixing the dry ingredients in one bowl and the wet ingredients in another, then combine them to create a smooth waffle batter.
Next, grate the pear and fold it in, and if you're using candied ginger, finely chop it and stir it in as well. And that's all there is to it!
If you haven’t already, now’s the time to heat up your waffle iron. Be sure it’s fully preheated before adding the waffle batter.
Note: Unlike my classic vegan waffles, these waffles are a bit more compact and not as airy or crispy on the outside—but they’re just as delicious!
Variations & Tips
Topping Ideas: Try adding chopped nuts (pecans are a personal favorite with these waffles), plant-based yogurt, and a drizzle of maple syrup. For something extra special, top with a drizzle of my vegan coconut caramel sauce.
Meal Prep: You can store the waffles in the fridge or freeze them, then reheat in the toaster whenever you need them—perfect for busy mornings!
Protein Boost Tip: For an extra protein boost, swap about ¼ cup of flour for your favorite vegan protein powder.
FAQ
You can substitute coconut blossom sugar or raw cane sugar in this recipe. However, a liquid sweetener won't work for these waffles.
The waffles can be stored in an airtight container in the fridge for up to 5 days. They also freeze well. For the best texture, I recommend toasting them briefly in a toaster before eating, so they’re warm and crispy.
Absolutely! Simply replace the almond butter with tahini or sunflower seed butter.
More Breakfast Recipes
Fancy a hearty vegan brunch with hot chocolate, homemade bread, scrambled tofu and more? Then take a look at the following recipes:
I hope you’ll give this vegan ginger-pear waffle recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Pear-Ginger Waffles
These vegan pear-ginger waffles strike the perfect balance of sweetness, spice, and wholesome goodness—without any oil or refined sugar. An ideal breakfast to brighten up a gloomy winter day!
- Prep Time: 10 minutes
- Cook Time: 8-9 minutes per waffle
- Total Time: 1+ hour (for all waffles)
- Yield: 10 waffles
Ingredients
- 1 ¾ cup (225 g) spelt flour (mix of whole grain and light)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 - 1 ½ teaspoon cinnamon
- ⅓ cup (85 g) apple and pear sauce, unsweetened
- 2 teaspoon vanilla extract
- ½ cup (60 g) date sugar (or coconut blossom sugar)
- ¼ cup (60 g) almond butter
- 1 cup (250 ml) pear juice or water
- ¾ cup (175 ml) plant-based milk
- 1 tablespoon chopped fresh ginger (or 2 teaspoon ground ginger)
- 1 pear
- 1-2 tablespoon chopped candied ginger (optional)
Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, cinnamon, ginger powder* and salt.
- Prepare the wet ingredients: In a separate bowl, whisk together the pear juice, plant-based milk, apple-pear sauce, almond butter, and vanilla extract. Add this mixture to the dry ingredients and stir until smooth, being careful not to overmix to keep the waffles light and fluffy.
- Add the pear and candied ginger: Grate the pear (peeling it first if you prefer) and chop the candied ginger into small pieces. Gently fold both into the batter, avoiding excessive stirring.
- Bake the waffles: Preheat the waffle iron and lightly grease it with a small amount of vegetable fat or oil if needed. Pour the batter into the waffle iron in batches (about ⅓ - ½ cup each) and bake for 9-10 minutes (or according to your waffle iron’s instructions) until golden brown.
- Serve and enjoy: Serve the waffles warm, topped with fresh pear slices, a drizzle of maple syrup, a dollop of coconut yogurt, and chopped pecans.
Notes
* If you are using fresh ginger instead, add it to the wet ingredients.
This post is also available in German (Deutsch).
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