Maple Pear Deep Dish Pancake
Indulge in the cozy, comforting flavors of fall with this Maple Pear Deep Dish Pancake—an irresistible combination of fluffy pancake batter, caramelized pears, and a hint of maple sweetness, all baked to golden perfection. This oven-baked delight starts with ripe, cinnamon-kissed pear slices layered in a hot skillet and topped with a smooth, blender-prepared batter. As it bakes, the pancake puffs up beautifully, creating a light yet hearty dish that's perfect for breakfast, brunch, or even dessert. With a drizzle of maple syrup and a dusting of powdered sugar, this show-stopping recipe is as simple to make as it is impressive to serve. Ready in just 40 minutes and perfect for four servings, it’s the ultimate dish to cozy up to on a crisp morning. Keywords: maple pear pancake, deep dish pancake, baked pancake recipe, fall breakfast ideas, brunch recipes with maple syrup.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 medium-sized, thinly sliced ripe pears
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 2 tablespoons pure maple syrup
- 0.75 cups all-purpose flour
- 0.75 cups milk
- 3 items large eggs
- 1 tablespoons granulated sugar
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- 1 tablespoons (optional, for garnish) powdered sugar
- 1 serving (for drizzling) additional maple syrup
Instructions
Preheat your oven to 425°F (220°C).
Place a 10-inch oven-safe skillet or deep pie dish in the oven as it preheats.
In a medium bowl, combine the sliced pears, brown sugar, and ground cinnamon. Toss gently to coat the pears evenly. Set aside.
In a blender, combine the flour, milk, eggs, granulated sugar, vanilla extract, and salt. Blend until smooth and no lumps remain, about 30 seconds. Let the batter sit for a few minutes while preparing the pears.
Remove the hot skillet from the oven using oven mitts. Add the butter, swirling it around until fully melted, and ensure the entire bottom and sides of the pan are coated.
Arrange the pear slices in a single layer in the bottom of the skillet. Drizzle the maple syrup over the pears.
Pour the pancake batter evenly over the pears and immediately return the skillet to the oven.
Bake for 20–25 minutes, or until the pancake is puffed and golden brown around the edges. Avoid opening the oven during baking to prevent deflating the pancake.
Carefully remove the skillet from the oven and let cool for a few minutes. The pancake will deflate slightly as it cools.
Dust with powdered sugar (if using) and slice into wedges. Serve warm with additional maple syrup drizzled on top.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 668 mg | 222% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 109.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 426 mg | 33% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
