Description
Spiced pear pancakes brownbutter batter cinnamonnutmeg caramel pears quick mixflip tech 20 mins prep serve w maple whipped cream
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour (swap 1:1 gluten-free flour for GF)
- 2 tbsp granulated sugar (or coconut/maple sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/8–1/4 tsp ground ginger or 1/4 tsp cardamom (optional)
- 1 cup (240 ml) buttermilk (or 3/4 cup yogurt + 1/4 cup milk)
- 1 large egg, room temperature (or flax egg for vegan: 1 tbsp flax + 3 tbsp water)
- 3 tbsp unsalted butter, melted and cooled (or neutral oil for dairy-free)
- 1 tsp vanilla extract
- 2 medium ripe pears (Bosc or Anjou), peeled and diced
- 1 tbsp butter + 1–2 tsp brown sugar (for sautéing pears, omit sugar if desired)
- Maple syrup or browned-butter syrup, for serving
- Optional: 1/4 cup chopped toasted pecans or walnuts
Instructions
- Prep the pears: Heat a skillet over medium with 1 tablespoon butter. Add diced pears and 1–2 teaspoons brown sugar; sauté 3–5 minutes until pieces are glossy and edges just begin to caramelize. Pears should be softened but not mushy. Remove to a plate to cool slightly.
- Mix dry ingredients: In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk to evenly distribute spices.
- Combine wet ingredients: In a separate bowl whisk buttermilk, egg, melted butter, and vanilla until smooth and slightly frothy.
- Fold batter: Pour wet into dry and stir gently until mostly combined — a few small lumps are fine. Fold in the sautéed pears and nuts if using; batter should be thick but pourable. If too thick, add 1–2 tbsp milk.
- Heat the griddle: Warm a nonstick skillet or griddle over medium-low and brush lightly with butter or oil. Test with a small drop of batter — it should spread slightly and form bubbles after about 90 seconds.
- Cook pancakes: Spoon 1/4-cup batter per pancake onto the griddle. Cook 2–3 minutes until bubbles form and edges look set; flip and cook 1–2 more minutes until puffed and cooked through. Adjust heat if browning too fast.
- Keep warm and serve: Transfer pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you finish. Stack, drizzle with maple or browned-butter syrup, and scatter extra caramelized pears and nuts on top.
Notes
Tender, spiced pancakes studded with sautéed pears and warm spices, finished with maple or browned-butter syrup — a cozy breakfast or brunch favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 12 g
- Fat: 12 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
Keywords: pancakes, pear pancakes, spiced pancakes, breakfast, brunch, autumn