Pear Pancakes Recipe

Name: Pear Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Anjou pear, peeled and finely chopped; 1 1/4 cups all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 1/3 cups buttermilk; 2 1/2 tablespoons maple syrup; 1 tablespoon vegetable oil; 1 large egg

Servings: persons

3/4 cup Anjou pear, peeled and finely chopped
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/3 cups buttermilk
2 1/2 tablespoons maple syrup
1 tablespoon vegetable oil
1 large egg

1
Mix the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
2
In a separate medium bowl, beat the egg. Add the milk, syrup and oil and mix will well.
3
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pear pieces.
4
Set a a skillet or a large frying pan to medium heat and spray generously with cooking spray.
5
Dollop the batter in 1/4 cup amounts per pancake. Cook until the edges look dry and bubble form all over the top. Flip and cook until the underside is golden brown.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup Anjou pear, peeled and finely chopped, 1 1/4 cups all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Pear Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Pancakes

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