Spiced Pear Pancakes

Spiced Pear Pancakes – a whole wheat pancake batter with grated fresh pear spiced with cardamom and ginger. Perfect for the weekend.

Are you a breakfast eater? Do you enjoy a hearty breakfast in the morning or do you just want a bite or two with a cup of coffee? For me, it depends. It depends a lot on the weather, how much time I have, and just plain whether or not I feel like cooking.

See, I don’t “wake up well.” It takes me a little bit of time to get going. I need to ease into my day whereas BeeBop jumps right out of bed, raring to go. He’s learned over the years to give me a bit of time and space in the morning and then everything works out fine.

When I do feel like cooking, have plenty of time, and the weather isn’t blistering hot, I enjoy making a nice breakfast. More often than not, it’s something with eggs, bacon, and grits, but occasionally it’s a treat like these Spiced Pear Pancakes.

I cooked these pancakes for our Saturday breakfast a few weeks ago and we totally enjoyed them. The pear grated right into the batter gives a nice flavor with some extra moisture and the cardamom and ginger add just the right amount of spice for me. Topped with a dollop of thick Greek yogurt and a drizzle of honey, they were a perfect start to our day.

Spiced Pear Pancakes - a whole wheat pancake batter with grated fresh pear spiced with cardamom and ginger. Perfect for the weekend. Click To Tweet

How to Make Spiced Pear Pancakes

Using the coarse side of a box grater, grate the pear onto a paper towel. You don’t even need to peel it, just grate the peel and all except the core.

Let the grated pear sit and drain on the paper towel for a few minutes while you measure the rest of the ingredients for the recipe. You could also use a grated apple in these pancakes and change out the cardamom and ginger for cinnamon and nutmeg.

In a medium bowl, whisk together the flours, sugar, baking powder, salt, cardamom, and ginger. Note – if your pear is very sweet you may not even need to add any sugar. I think two tablespoons is a good place to start, but it’s totally up to you.

In a small bowl, whisk together the milk, oil, and egg. Add the grated pear and stir it in.

Add the wet ingredients to the dry ingredients, stirring until just mixed. Be careful not to over mix.

Let the batter rest while you heat the griddle or pan. If using an electric skillet, preheat to 325-350 degrees. If using a nonstick skillet, place it over medium high heat.

When the griddle is hot, add a pat of butter. When the butter melts, measure out 1/4 cup of batter for each pancake onto the hot griddle or pan. Cook until the surface shows a few bubbles, about 2 minutes.

Flip carefully with a spatula and cook until the underside has browned, about 1-2 minutes more. Repeat until all the batter is used adding more butter to the griddle as needed. As the pancakes cook, transfer to a baking sheet and keep warm in a low (180-200 degrees) oven.

Top stacks of pancakes with a dollop of Greek yogurt and a drizzle of honey. Makes about 12 pancakes.

Enjoy!

More Pancake Recipes on Never Enough Thyme:

• Peach-Pecan Pancakes
• Oatmeal-Blueberry Pancakes
• Oatmeal Cookie Pancakes
• Dutch Baby

Pancake Recipes from Other Bloggers:

• Banana Bread Pancakes from How Sweet It Is
• Apple Pie Pancakes with Vanilla Maple Syrup from Averie Cooks
• Cream Cheese Pancakes from I Breathe…I’m Hungry…
• Nutella Pancakes from bell’ alimento
• Chocolate Chip Pancakes from Annie’s Eats

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