My Spiced Pear Pancakes have grated fresh pear, cardamom, and ginger added to a whole wheat batter for the tastiest fall-inspired pancakes.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
1ripe pear
½cupall-purpose flour
½cupwhole wheat flour
2tablespoonssugar
2teaspoonsbaking powder
½teaspoonsalt
¼teaspooncardamom
¼teaspoonginger
1cupmilk
2tablespoonsoil
1large egg
2tablespoonsbutter or oilfor greasing griddle or pan
½cupGreek yogurt
½cuphoney
Instructions
Using the coarse side of a box grater, grate the pear onto a paper towel. Let the grated pear sit while you measure the rest of the ingredients for the recipe.
In a medium bowl, whisk together the flours, sugar, baking powder, salt, cardamom, and ginger.
In a small bowl, whisk together the milk, oil, and egg. Add the grated pear. Stir to combine.
Add the wet ingredients to the dry ingredients, stirring until just mixed. Do not overmix.
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, heat over medium-high heat. When hot, add a pat of butter. When the butter has melted, 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.
As the pancakes cook, transfer to a baking sheet and keep warm in a low (180-200 degrees) oven. Continue until all batter is used.
Top stacks of pancakes with a dollop of Greek yogurt and a drizzle of honey.
Makes about 12 pancakes.
Notes
If your pear is very sweet you may not need to add any sugar. I think two tablespoons is a good place to start, but it's totally up to you.
You could also use a grated apple in these pancakes and change out the cardamom and ginger for cinnamon and nutmeg.