Cinnamon Pear Pancakes

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!

Cinnamon Pear Pancakes

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.

Pear Pancakes

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.

Pear Cinnamon Pancakes

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.

Cinnamon Pear Pancakes

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.

Serves 1     adjust servings

Cinnamon Pear Pancakes

Preparation 5 min Prep Time
Cook Time 10 min Cook Time
Total Time 15 mins Total Time

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!


  • 1/4 cup whole wheat pastry flour
  • 1/4 cup oats
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon baking powder
  • 1 tablespoon brown sugar + a little extra
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon canola oil
  • 1 pear
  • small pat of butter


  1. Chop 3/4 of the pear and sauté in a pan over medium heat with the small pat of butter and a dash of brown sugar.
  2. While that is cooking, whisk all the other ingredients in a medium bowl and finely chop the remaining 1/4 of the pear and add to batter.
  3. Heat a skillet or pancake griddle on medium-high and pour batter onto pan.
  4. Flip once, cooking 1-2 minutes per side.
  5. Top pancakes with pear mixture from the sauté pan.


Any ideas for next week’s pancakes?


  1. Cait @ Beyond Bananas

    This storm was crazy!! Glad you are nice and warm. We have electeoctu…but heat and hot water are not working for some reason. No phone, TV or Internet either. We went to a Starbucks to go online for a little. It and then hit up red box. I won’t lie, though…it is starting to get freaking cold!

  2. Jen @ Light Enough to Travel

    These look super-delicious! And I don’t even really like pears!

    How about apricot, peach, or even persimmon pancakes?

    1. Running to the Kitchen Post author

      I love the persimmon idea! Just saw them in the store for the first time this season. They were still pricey so I skipped on them but definitely keeping my eye out for when they drop. I love those things :)

  3. Jamie

    I see that you don’t have any liquid in the pancakes. I added 1 cup of milk and tweaked the recipe a bit and it was delish! Thanks!

    1. Gina

      Oh my gosh, I can’t believe it’s been this long without me or someone else realizing that was missing. So sorry! That’s an (accidental) omission on my part. There was definitely milk used. Glad it worked out for you with some tweaks, I’ll edit it right now!

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