Pear Molasses Pancakes Recipe Is a Heartwarming Breakfast or Brunch by Chef Gigi

Pears are one of the celebrated fruits of fall and winter. Molasses is another ingredient that reminds us of sweater weather and sitting beside a warm, toasty fire. I've combined the two to create a breakfast or brunch that you will not soon forget! These winter pear and molasses pancakes are filled with warm, aromatic ingredients.

To make this pancake recipe you will need flour, granulated sugar, baking powder, salt, pumpkin pie spice, buttermilk, an egg, butter, vanilla extract, fresh pears, molasses, apple juice, orange juice, a lemon for juicing, ground cinnamon, fresh thyme and walnuts or pecans.

Serve these fluffy, low-sodium pancakes with fresh pear slices, powdered sugar, maple syrup and optional whipped cream. Top off with a sprinkle of pumpkin pie spice!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

Pancakes

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground pumpkin pie spice
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Pears

• 4 bosc pears, peeled, cored and cut into wedges
• 3 tablespoons unsalted butter
• 1/3 cup molasses
• 1 teaspoon granulated sugar
• 1/2 cup apple juice or apple cider
• 1/2 cup orange juice
• 1/2 medium lemon, juiced
• 1/2 teaspoon cinnamon
• 1 tablespoon fresh thyme
• 1/2 cup pecans or walnut halves, roughly chopped

Helpful Products

• Lemon Juicer
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Whisk
• Spatula
• Mixing Bowl
• Ladle

Recipe Notes

• You can use pre-made pumpkin pie spice or make this homemade pumpkin pie spice recipe.

• Try this recipe with fresh apples instead of pears.

Here's how to make it: 

1. Whisk flour, sugar, baking powder, salt and spices in a medium mixing bowl. Set aside.
2. In a large nonstick pan, melt butter and molasses over medium heat. Once melted, add the pears and cook for 2 to 3 minutes on one side, and then flip. Add sugar, juices, thyme, cinnamon and pecan halves, and allow pears to simmer for 10 minutes while the liquid reduces to syrup (add more juice if needed). Reduce heat to low while you move on to make the pancakes. Cook through until a knife is easily inserted into the pear. Set aside.
3. In a separate mixing bowl, whisk together buttermilk, egg, butter and vanilla until thoroughly combined. Add wet ingredients to the dry mix and whisk together gently until smooth.
4. Heat a large nonstick skillet or flat griddle over medium-high heat. Without the use of oil or butter, add about 1/4 cup of batter per pancake to the pan (if the batter begins to stick, it's OK to give the pan a spritz of oil). When bubbles appear on the surface, and the edges look dry, flip to cook the other side for about 1 to 2 minutes. Serve pancakes with desired toppings.

Nutrition Facts Per Serving

Calories: 456

Total Fat: 19g

Saturated Fat: 8.2g

Cholesterol: 63mg

Sodium: 76mg

Total Carbohydrate: 64.9g

Dietary Fiber: 5.4g

Total Sugars: 28.9g

Protein: 7.5g

Vitamin D: 3mcg

Calcium: 168mg

Iron: 4mg

Potassium: 674mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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