Pear and Pecan Pancakes with Pear and Ginger Sauce
Indulge in the comforting fusion of warm spices and sweet, fruity goodness with these Pear and Pecan Pancakes topped with a luscious Pear and Ginger Sauce. Perfect for cozy brunches or special breakfasts, these fluffy pancakes are studded with tender chunks of fresh pear and crunchy toasted pecans, giving each bite a delightful texture and flavor. The crowning glory is the homemade pear sauce, infused with a hint of fresh ginger and the caramel-like sweetness of brown sugar, creating a perfect balance of warmth and brightness. With simple ingredients and easy-to-follow steps, this recipe transforms classic pancakes into an elegant and flavorful treat that's sure to impress. Whether you're serving a crowd or treating yourself, this pear-packed recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Granulated sugar
- 1.25 cups Milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 2 medium Pears (peeled, cored, and diced)
- 0.5 cups Pecans (toasted and chopped)
- 2 large Pears (for sauce, peeled and diced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Brown sugar
- 0.5 cups Water
- 1 tablespoon Butter (for sauce)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
In a medium bowl, whisk together the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; lumps are fine.
Fold in the diced pears and toasted chopped pecans. Set the batter aside to rest for 5 minutes.
While the batter rests, make the pear and ginger sauce. In a small saucepan over medium heat, combine the diced pears, grated ginger, brown sugar, water, and butter.
Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the pears soften and the sauce thickens slightly. Remove from heat and set aside.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter, keeping finished pancakes warm in a low oven if needed.
To serve, stack the pancakes on plates and spoon the warm pear and ginger sauce over the top. Enjoy!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 121.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 571 mg | 44% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1885 mg | 40% | |
*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.
