These pear pancakes are filled with cinnamon flavor and the perfect healthy fall breakfast. They’ve got chopped pears inside the pancakes and caramelized pears on top!
The fall pancake spree continues! You can see the previous recipes here:
This week we have pears!
I tend to overlook pears when it comes to fall foods. I buy them, they sit in the fruit bowl but only get eaten as is. I never bake with them or do anything fun like poaching (too much work)so pancakes seemed like the perfect way to change that.
I actually had a thought to pair (hehe) the pears with rosemary and do something borderline savory, but the fact that it was snowing on my rosemary plant outside deterred me from that. So, cinnamony sweet it was.
The pears bring a more subtle flavor than apples so these are sweetened with a bit of brown sugar and spiced up with some cinnamon. I loved the texture of biting into the pancake and getting chunks of pear in each bite.
Hopefully you’re somewhere with power and were able to enjoy your breakfast. We ate cereal with milk that had been shoved into the snow last night to keep it cold. At least I had these yesterday.
- ¼ cup whole wheat pastry flour
- ¼ cup oats
- 1 tablespoon ground flaxseed
- ½ teaspoon baking powder
- 1 tablespoon brown sugar + a little extra
- ½ teaspoon cinnamon
- 1 egg
- 1 cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon canola oil
- 1 pear
- small pat of butter
- Chop ¾ of the pear and sauté in a pan over medium heat with the small pat of butter and a dash of brown sugar.
- While that is cooking, whisk all the other ingredients in a medium bowl and finely chop the remaining ¼ of the pear and add to batter.
- Heat a skillet or pancake griddle on medium-high and pour batter onto pan.
- Flip once, cooking 1-2 minutes per side.
- Top pancakes with pear mixture from the sauté pan.
Any ideas for next week’s pancakes?