Tired of the same old breakfast routine? Let’s transform your morning with the warm, inviting aroma of these Ginger Pear Pancakes! Imagine fluffy, golden-brown pancakes, subtly spiced with ginger and dotted with sweet, juicy pear pieces. We’re taking them to the next level with a luscious, homemade Apricot-Pear Syrup that’s both simple and incredibly delicious. This recipe is the perfect way to celebrate a slow weekend morning or add a touch of elegance to your breakfast table. Get ready to fall in love with your new favorite pancake!
Ingredients
• For the Ginger Pear Pancakes
• 1/2 cup or 60g all-purpose flour
• 1/2 cup or 60g whole wheat flour
• 1 tablespoon or 13g packed brown sugar
• 2 teaspoons or 8g baking powder
• 1/4 teaspoon or 0.5g ground ginger
• 1/8 teaspoon or 0.7g salt
• 3/4 cup or 180ml fat-free milk
• 1 large egg, or 1/4 cup or 60ml egg substitute
• 2 tablespoons or 30ml canola oil
• 1/2 medium pear, cored and finely chopped, about 1/2 cup or 75g
• For the Apricot-Pear Syrup
• 1/2 medium pear, cored and finely chopped, about 1/2 cup or 75g
• 1 tablespoon or 15ml lemon juice
• 2 tablespoons or 40g low-sugar apricot preserves
• 1 tablespoon or 15ml water
• 1/8 teaspoon or 0.25g ground ginger
Instructions
1. First, prepare the syrup. In a small saucepan, combine all syrup : 1/2 chopped pear, lemon juice, apricot preserves, water, and 1/8 tsp ground ginger. Heat over low, stirring occasionally, until the preserves melt and the syrup is warm. Keep warm and set aside.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, 1/4 tsp ground ginger, and salt. Make a well in the center of the dry .
3. In a separate, smaller bowl, whisk together the milk, egg, and canola oil until well combined. Gently stir in the 1/2 cup of finely chopped pear for the pancakes.
4. Pour the wet mixture into the well of the dry . Stir with a spatula just until the batter is moistened. A few lumps are okay—do not overmix!
5. Heat a lightly greased griddle or large, heavy skillet over medium heat. For each pancake, pour approximately 1/4 cup of batter onto the hot surface.
6. Cook for 2 to 4 minutes per side. Flip the pancakes when bubbles appear on the surface and the edges look slightly dry. The other side should be golden brown.
7. To keep the pancakes warm, place them on a baking sheet in a preheated oven at 300°F or 150°C while you cook the remaining batter.
8. Serve the warm pancakes immediately, stacked high and generously drizzled with the warm Apricot-Pear Syrup.
Nutritional Information
• Per Serving: 242 calories, 7g total fat (1g saturated fat), 1mg cholesterol, 243mg sodium, 39g carbohydrates, 4g fiber, 7g protein.
Pro Tips
• Do not overmix the batter. A few lumps are the secret to light and fluffy pancakes, as overmixing develops gluten and makes them tough.
• Ensure your griddle is properly preheated before adding the batter. A drop of water should sizzle and evaporate immediately for a perfect golden-brown crust.
• Use a ripe but firm pear variety like Bosc or Anjou. They hold their shape well when cooked and provide the best sweet, fruity flavor.
• For an even cozier flavor profile, feel free to add a pinch of nutmeg or allspice to the dry along with the ginger.
• The batter can be made the night before and stored in an airtight container in the refrigerator. This saves time and allows the flavors to meld.
FAQ
Q: How can I make these ginger pear pancakes vegan
A: To make this recipe vegan, simply replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or your favorite egg substitute. Also, swap the fat-free milk for a plant-based milk like almond, soy, or oat milk. All other ingredients are already vegan-friendly.
Q: Are these pancakes a good source of vegetarian protein
A: Each serving contains 7g of protein, primarily from the whole wheat flour, milk, and egg. To easily increase the protein for a more filling vegetarian meal, consider serving the pancakes with a side of Greek yogurt, a sprinkle of chopped nuts, or using a protein-fortified plant-based milk in the batter.
Q: Can I store and reheat these vegetarian pancakes
A: Absolutely. Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat them in a toaster, microwave, or a warm oven for a quick and easy breakfast. The Apricot-Pear Syrup can also be stored in a sealed jar in the fridge for up to a week.
