Pear & Almond Pancakes
Description
Indulge in a luxurious weekend breakfast with these Pear and Almond Pancakes. The batter, made from buttermilk mix, is light and fluffy, providing the perfect canvas for the soft, sweet chunks of Bartlett pears that have been gently poached in a sugar syrup. The addition of slivered almonds adds a delightful crunch and nutty depth, while the warm maple and fig syrup topping brings a rich, autumnal flavor profile. This dish balances textures beautifully, from the tender pancake to the crisp nuts and soft fruit. It is an ideal treat for lazy Sunday mornings, special brunches, or when you want to elevate a standard breakfast into something truly memorable. Serve warm with a dusting of powdered sugar for a restaurant-quality experience at home.Ingredients
Directions
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Core, peel, and chop the 5 Bartlett pears into 1/2-inch chunks.
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In a small saucepan, combine 5 ounces of water and 5 ounces of cane sugar. Bring to a simmer to dissolve the sugar, creating a simple syrup.
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Add the chopped pear chunks to the sugar syrup. Refrigerate overnight to allow the pears to absorb the sweetness and soften slightly.
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Prepare the buttermilk pancake mix according to package instructions for 4 servings. Stir in 1 teaspoon of vanilla extract for added flavor.
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Heat a griddle or skillet over medium heat. Pour batter onto the hot surface to form pancakes.
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Immediately after pouring the batter, top each pancake with the syrup-soaked pear chunks and a generous sprinkling of slivered almonds.
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Cook until bubbles form on the surface and the edges look set. Carefully flip the pancakes to cook the other side until golden brown.
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In a separate saucepan, heat the light maple syrup and fig filling together until warm and well-combined.
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Serve the pancakes warm, topped with the heated maple-fig syrup, a dollop of whipped butter, and a dusting of powdered sugar.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 79.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.4mg1%
- Sodium 14.0mg1%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 3.9g16%
- Sugars 13.6g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, poaching the pears overnight allows them to become incredibly tender and flavorful. If short on time, you can simmer the pears in the syrup for 10-15 minutes instead of refrigerating overnight.
Ensure the griddle is not too hot, as the added fruit and nuts can cause the pancakes to burn before the batter is cooked through. Medium heat is ideal.
You can substitute Bartlett pears with Anjou or Bosc pears if Bartlett are unavailable, though Bartlett pears are softer and ideal for this recipe.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or microwave. The syrup-soaked pears can also be stored separately in the fridge for up to a week.
