These pear pancakes combine some delicious warm flavors of cinnamon and maple caramelized pears. They make the perfect Sunday morning treat on colder fall or winter days.
For more fall breakfast recipes see Applesauce Oatmeal, Pumpkin Spice Oatmeal or Vegan Applesauce Pancakes.
Why you'll love this recipe
- These pancakes are quick and easy to make.
- They are made with maple syrup- there's no brown sugar or artificial sweeteners included.
- The recipe only requires one bowl and a blender!
Ingredients & Substitution Notes
- White, All Purpose Flour (GF): This recipe asks for regular white flour.
- Baking Powder: acts as a leavening agent to create thick and fluffy pancakes.
- Pears: Opt for using very ripe pears when making this recipe because they are naturally sweeter and have more depth of flavor.
- Maple Syrup: Used to caramelize the pears and as a topping. I highly recommend using pure maple syrup without any additives.
- Milk: Feel free to use any milk of choice. We love using oat milk but the recipe also works with other non-dairy milk alternatives such as unsweetened almond milk or soy milk. If you don’t need this recipe to be dairy-free, using whole milk would also work!
- Cinnamon: This is optional but adding a teaspoon of cinnamon is a great choice and adds even more delicious fall flavors!
- Egg: or omit for a vegan version.
- Pinch of salt
Step-by-step photo instructions
These pear pancakes require a couple of simple ingredients and are really easy to make.
STEP 1: Saute pears. To make this recipe, start by caramelizing the pears. Add pear pieces, maple syrup and water to a medium saucepan.
Let them simmer until pear pieces are soft and caramelized.
STEP 2: Dry ingredients. Whisk together all the dry ingredients (flour, cinnamon, baking powder + salt) in a large mixing bowl.
STEP 3: Wet ingredients. Add (non-dairy) milk, ⅓ cup (65g) of the caramelized pears and the egg (optional) to a blender. Blend until smooth.
STEP 4: Combine. Add the wet mixture to the dry ones .
Stir with a spatula until the batter is just combined (don't over stir).
STEP 5: Cook. Heat some oil in a frying pan or hot griddle over medium heat. Spoon ¼ cup of the pancake batter into the hot skillet and let cook on one side until you can see little holes (popped bubbles) forming on the surface of the pancake.
Slide a spatula under the pancake and check if it's golden brown. Then flip and cook on the other side. Repeat with the remaining batter.
Top Tips
- Measure pears: For best results, I recommend measuring the exact amount of sauteed pears (⅓ cup) added to the blender.
- Check consistency: If you feel that your batter is still quite thick after adding the mix from the blender to the dry ingredients, then add another 1-2 tablespoons of milk.
- Measure pancake batter: I recommend adding a ¼ cup of batter each time to ensure equally-sized pancakes.
- To keep your pancakes warm, while you finish cooking the remaining batter, put a paper towel between each of the pancakes and place them on a baking sheet lined with parchment paper in the oven at 200°F (90°C).
- Don't over stir: Don't over stir the pancake batter to avoid ending up with rubbery, dense pancakes.
Variations
- Cinnamon: You could skip the cinnamon if you don't like the taste of it or replace it with pumpkin pie spice.
- Vegan: For vegan pear pancakes, use a dairy-free milk of choice. Also, skip the egg and replace it with 2 tablespoon of non-dairy milk.
- Gluten-Free: The recipe might work with an all-purpose gluten-free flour blend but I haven't tested this recipe with a gf flour.
Optional add-ins
- Vanilla extract: If you choose to add some vanilla, I would recommend getting pure vanilla extract.
- Chocolate chip cookies
- Fresh blueberries
Topping ideas
- Caramelized Pears: I highly recommend using the other half of the caramelized pears as a topping.
- Other fruit: You could also use some additional fruit such as fresh pear slices, figs or bananas.
- Nut Butter: Add scoop of peanut butter or homemade almond butter.
- Granola: We love adding some applesauce granola on top. It adds some healthy fats and a crunchy texture.
- Peanut Butter Caramel Sauce: This 2-ingredient caramel sauce would make another super delicious addition to these pancakes (it’s vegan too!)
- Maple Syrup: I always prefer keeping the pancake batter on the not-so-sweet side and drizzling the pancakes with some additional maple syrup (or honey) just before serving.
- Yogurt: such as Greek yogurt or soy yogurt make a great topping as well.
FAQs
Can I make them vegan?
Yes, simply use a dairy-free milk of choice and replace the egg with 2 tablespoon of milk.
More recipes to try
Pear Pancakes
These pear pancakes combine some delicious, warm fall flavors and are super easy to make- the perfect way to start your day.
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Servings: -7 pancakes
Ingredients
Pears
- 2 ripe pears ,chopped into bite-sized pieces
- 2 tablespoon maple syrup
- 3-4 tablespoon water
Pancakes
- 1 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- pinch of salt
- 1 cup + 1 tablespoon milk of choice *unsweetened almond milk, oat milk, regular dairy milk...
- 1 egg (optional) *see notes for substitution
- oil for the pan *coconut / olive / sunflower / cooking spray
Instructions
- Heat a small saucepan over medium-low heat and add pears, maple syrup and water. Let simmer until pears are soft and caramelized (see step-by-step photos). Stir every now and then, then set aside.
- In a large mixing bowl, whisk together flour, baking powder, cinnamon and salt.
- Add ⅓ cup (65g) of the caramalized pears, milk and the egg (or 2 tablespoon more milk instead) to a blender, blend until smooth.
- Add wet ingredients (from the blender) to the dry ingredients. Stir with a spatula until just combined and you end up with a thick pancake batter.
- If your batter appears to be quite thick still, thin it out by adding an additional 1-2 tablespoon of milk.
- Heat a nonstick skillet over medium-low heat and grease with a little bit of oil.
- Once the pan is hot, spoon in ¼ cup (~4 tablespoons) of the batter into the pan.
- Cook pancakes on one side for about 2-3 min or until you can see little holes (popped bubbles) forming on the surface of then pancake. Flip with a spatula and cook the second side until golden brown.
- Repeat with remaining batter.
- Serve with the remaining pears and other toppings of your choice (e.g. almond butter, caramel sauce or crunchy granola)
Pssst...You can find detailed step-by step-photos right above this recipe card
Video
Notes
- Oil to cook the pancakes: The amount of oil needed will depend on which pan you use. A nonstick pan will need less oil than a cast-iron skillet for instance.
- Vegan Version: Use a non-dairy milk such as oat milk and replace the egg with 2 tablespoon of milk.
- Measure pears: For best results, I recommend measuring the exact amount of sauteed pears (⅓ cup) that are added to the blender.
- Measure pancake batter: I recommend adding a ¼ cup of batter each time to ensure equally-sized pancakes.
- Don't over stir: Don't over stir the pancake batter to avoid ending up with rubbery, dense pancakes.
Nutrition
Serving: 1 pancake | Calories: 200kcal | Carbohydrates: 38g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 173mg | Potassium: 143mg | Fiber: 3g | Sugar: 13g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg
All nutritional information is based on third-party calculations and should be considered estimates.
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