Description
Delicious and fluffy pear and walnut pancakes packed with warm cinnamon flavor, perfect for a cozy breakfast or brunch. These easy-to-make pancakes combine ripe diced pears and crunchy walnuts for a delightful texture and natural sweetness, served best with maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 cup (120 grams) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup (240 milliliters) milk
- 2 large eggs
- 2 tablespoons butter, melted (plus extra for cooking)
Add-ins
- 2 medium ripe pears, peeled and diced
- 1/2 cup walnuts, chopped
To Serve
- Maple syrup
Instructions
- Gather Ingredients: Collect all necessary ingredients as listed ensuring pears are ripe and walnuts are chopped for optimal flavor and texture.
- Prepare Pears and Walnuts: Peel the pears and dice them into small, bite-sized pieces. Chop the walnuts roughly and set both aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the milk and melted butter, whisking together to form a smooth mixture.
- Create the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Fold in the diced pears and chopped walnuts evenly throughout the batter.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and brush lightly with melted butter. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, an additional 1-2 minutes.
- Serve and Enjoy: Serve the pancakes warm with maple syrup drizzled on top. Optionally, add extra butter or fresh fruit for garnish.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- You can substitute walnuts with pecans if preferred.
- For a dairy-free version, use almond milk and coconut oil instead of butter.
- Make sure pears are ripe but firm to avoid watery batter.
- Adjust cooking temperature as needed to prevent burning while ensuring pancakes cook through.
