Pumpkin Pancakes with Pears

In my never ending search for anything and everything pumpkin, I found 2 wonderful pumpkin pancake recipes from The Ordinary Vegetarian, one was slightly healthier incorporating whole wheat and the other had a wonderful pear topping, so I decided to make the whole wheat pancakes but use the pear topping.  The end result was absolutely delicious, the pancakes were super moist fluffy and delicious.  Exactly what a pancake would be, the pumpkin flavor was present but not overpowering, and the pears topping was a lovely addition.

First off the ingredients: 1 1/4 cup whole-wheat flour, ¾ cup flour, ½ cup chopped pecans, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, Heaping ½ teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon cloves, ¼ teaspoon salt, 2 eggs, 1½ cups buttermilk, 1 cup pumpkin puree, 1 tablespoon melted butter or margarine, topping: 4 firm pears, 4 T butter, 4 T brown sugar, sprinkle of cinnamon

In a bowl mix your flours

sugar

baking powder

baking soda

cinnamon

ginger

cloves

and salt, mix well

Then in your stand mixer (or hand held) add your eggs, buttermilk

pumpkin and melted butter, then mix, be sure to scrap down the sides

then in your flour mixture add your pecans, stirring well

Next slowly add your flour mixture to your pumpkin mixture, mixing until just incorporated

Then heat and butter a non-stick griddle or skillet

pour a batter onto skillet about 1/4 cup

once skillet is hot, reduce heat to medium low, cook until small bubbles appear on surface

then flip each pancake and cook only half the time as the first side, until lightly brown

Next start on your pear topping, melt butter in a skillet

Then add in your chopped pears

sugar

and a sprinkle of cinnamon, and cook until pears have lightly browned and reduced

Serve pears on top of pancakes

with a healthy drizzle of syrup. Enjoy!

Print This RecipePumpkin Pecan Pancakes
adapted from The Ordinary Vegetarian

1 1/4 cup whole-wheat flour
¾ cup flour
½ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Heaping ½ teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
¼ teaspoon salt
2 eggs
1½ cups buttermilk
1 cup pumpkin puree
1 tablespoon melted butter or margarine

4 firm pears,

4 T butter

4 T brown sugar

sprinkle of cinnamon

In a large bowl, combine flours, pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt; mix well. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree and butter or margarine until smooth; add to flour mixture and stir until blended.

Heat a nonstick griddle or skillet, then pour a small amount of batter (about 1/4 cup) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when the bottom is lightly browned. Turn and cook the other side for about one-half the time as the first side, or until lightly browned.

In a separate skillet, melt butter and add pears, sugar and cinnamon, cook until tender.

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31 Responses

  7. I never would have thought of pairing pumpkins and pears. These sound wonderful! I love cooking with seasonal ingredients. Thank you for sharing.

  8. Please come cook breakfast at my house!! These look SO delicious.

    Please come cook any meal at my house. I made your spinach & chicken enchiladas last night and they were a HUGE hit with DH. And me. Yum-o! :9

  10. Just when I thought you couldn’t make pumpkin pancakes any better – you added pears! YUMMY!!

    Thanks for sharing. 🙂

  12. Oh my Goodness these look superb! A great way to use up the bounty of pears and pumpkins I have right now too. This is definitely getting made this weekend.

  13. I actually have all the ing, even the buttermilk – these may have to go on the menu for the weekend. Mmmmm…I’ll probably try subbing whole wheat pastry flour for the white though.

    Thank you for joining the October Fest Carnival of Super Foods! Next week’s theme is Un-Processed Foods, or things you could buy in the store but choose to make at home. Hope to see you back!
    Katie

    PS – Would you mind adding the link directly to the carnival in your post? That way others can find the super foods recipes, not just my site. Thanks!

  14. These look fabulous! We’re big pancake eaters in our family and I love the idea of pumpkin and whole grains. Thanks for sharing.

  15. I love all things pumpkin! It’s so healthy. I haven’t made pancakes in so long – I need to. I actually have been thinking about waffles, too.

    I appreciate that you cook from scratch for your family. It’s so loving – they’ll always remember it when they grow up.

    Thanks so much for sharing this at Slightly Indulgent Mondays! I hope you’ll come back next week.

  23. This is so perfect for this time of year. It is 40 degrees here in NYC and I wish I had this hearty/homey breakfast today! Thanks so much for linking up at Momtrends. Have a great weekend.

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  29. These look wonderful!!

    The directions below the ingredient list mention oat bran, but that’s not listed in the ingredients or in your tutorial. I’m hoping you don’t need it because I don’t have any! 🙂

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