these whole grain pancakes contain the warm spices of your favorite spice cake and the perfect amount of sweetness from a very ripe pear for a cozy autumn breakfast the whole family will love!
I think these might be one of the best batches of pancakes I’ve made to date. I kid you not that when I took the first bite of these I said out loud “oh my god these are so good.”
I made a batch of spice pancakes the other weekend and I topped them with chopped pears and that started a whole thought pattern of how good it would be to put pear in the pancakes!
And oh how glad I am that idea popped into my head, because these babies are amazing.
They’re light and fluffy with the perfect hint of sweetness from the fruit, which pairs perfectly with the warm autumn spices.
You’re getting plenty of fiber from both the whole grain and the pear. If you serve these up with some yogurt, more sliced pear and a few walnuts, you’ve got yourself a delicious fall breakfast.
These aren’t just for adults either, Owen gobbled his first one up and asked for more before he had even finished his last mouthful.
And perhaps the best part about these, is that you can easily whip up a batch over the weekend, pop them in the freezer and eat them all week long!Print
these whole grain pancakes contain the warm spices of your favorite spice cake and the perfect amount of sweetness from a very ripe pear for a cozy autumn breakfast.
- 1 1/4 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all-spice
- 1/4 teaspoon salt
- 1 ripe pear, peeled, cored & chopped
- 1 large egg
- 2 tablespoon canola oil
- 1–2 cups milk, any kind
- Pad of butter for greasing cooking pan
Preheat a griddle to 250 degrees F or place a large non-stick skillet over medium low heat.
While griddle preheats, add flour, baking powder, granulated sugar, salt and spices to a large mixing bowl, whisking to combine.
To a food processor or blender, add egg, diced pear and canola oil, processing until smooth.
Add blended egg and pear mixture to the dry ingredients and slowly stream in milk, mixing after every 1/4 cup addition, until you’ve reached your desired consistency.
Grease the griddle or non-stick skillet with a small pad of butter. Add 1/4 – 1/3 cup batter to the hot griddle or pan and cook for 2-3 minutes (or until bubbles begin to form around the edges) then flip and cook for another 2-3 minutes. Repeat until all batter has been used.
Top pancakes with butter and syrup or serve with yogurt & additional sliced pear.
- Pancakes will keep for 1-2 months in an airtight container in the freezer. Allow pancakes to fully cool before freezing.
Keywords: whole grain, breakfast, pancakes, pear