Fluffy Pancakes with Vanilla Poached Pears: The Ultimate Breakfast & Brunch Delight

If you’re searching for a breakfast or brunch recipe that brings both comfort and elegance to your table, look no further than these delightful Pancakes with Poached Pears. This unique combination takes a beloved classic and elevates it to a truly gourmet experience. Imagine light, airy pancakes paired with tender, aromatic pears infused with vanilla, cinnamon, and a hint of ginger, all drizzled with a rich, homemade pear syrup. It’s a culinary experience that will undoubtedly impress your family and friends, quickly becoming a new favorite in your recipe collection.

While pancakes are a staple of American breakfasts, this sophisticated version transcends geographical boundaries. The addition of perfectly poached pears not only introduces a wonderful texture and natural sweetness but also a depth of flavor that sets these pancakes apart. This recipe proves that a little extra effort can transform a simple dish into an unforgettable meal.

Poached Pear Pancakes: A Seasonal Twist on a Classic

Pancakes are a globally cherished breakfast item, often featured on American food blogs and brunch menus. In many European countries, like the Netherlands, breakfast and lunch traditionally revolve around various breads. However, the allure of warm, fluffy pancakes is universal, offering a delightful alternative, especially for a leisurely Sunday morning or a special occasion.

This recipe embraces the idea of making a breakfast truly special, and what better way to do that than by incorporating seasonal fruits? Pears, with their subtle sweetness and firm texture, are perfect for poaching. Poaching them in a fragrant liquid infused with vanilla creates an incredibly tender and flavorful topping that complements the pancakes beautifully. Plus, if you happen to have a few pears left over from your grocery run, this recipe provides a delicious and creative way to use them up.

The Magic of Cinnamon-Ginger Pear Syrup

What truly makes these pancakes exceptional is the homemade syrup. After gently poaching the pears, the rich, flavorful liquid that remains is boiled down into a thick, glossy syrup. This concentrated essence of Prosecco, honey, vanilla, cinnamon, and ginger eliminates the need for any additional store-bought syrup or maple syrup, although you can certainly add a touch if you desire. The result is a naturally sweetened, deeply aromatic sauce that perfectly balances the light and airy texture of the pancakes.

The combination of fluffy pancakes with the tender, sweet, and subtly spiced vanilla stewed pears and their accompanying syrup is pure bliss. The pancakes absorb just enough of the warm syrup, creating a harmonious blend of textures and tastes. This is a breakfast that doesn’t just fill you up; it truly satisfies your palate and leaves you craving more. It’s so good, in fact, that it quickly disappears from the plate – a clear sign that this recipe is a definite keeper and worth repeating often.

Creating these pancakes with poached pears is a rewarding experience, transforming your kitchen into a haven of warm, inviting aromas. It’s a perfect way to celebrate a weekend morning or simply treat yourself and loved ones to something extraordinary. The elegant presentation and unforgettable flavor make this dish suitable for any special gathering, or just an indulgent everyday meal.

📖 Recipe

RECIPE CARD

Pancakes with Poached Pears

Andréa

Pancakes with poached Pears: If you love a tasty breakfast and brunch recipe, this new combination will make you happy.

It’s a delicious recipe, and although you often encounter this at an American breakfast, these pancakes will certainly impress here, too. It quickly became a favorite with us!

5 of 21 votes

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Prep Time

15 minutes
mins

Cook Time

20 minutes
mins

Total Time

35 minutes
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Course
Breakfast

Cuisine
American

Servings

4
persons

Calories

635
kcal

Cook Mode

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Ingredients

Poached Pears

• ▢ 2 cups Prosecco wine
• ▢ 2 tablespoons honey
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup sugar
• ▢ 2¼ cup water
• ▢ 4 poach pears, peeled
• ▢ 1 cinnamon stick
• ▢ ½ inch fresh ginger, sliced

Pancakes

• ▢ 1 cup all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon sugar
• ▢ 2 tablespoons vegetable oil
• ▢ 1 teaspoon baking powder
• ▢ 1 cup milk
• ▢ 1 egg, size L

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric –
US Customary

Instructions

Vanilla Poached Pears

• ▢
  Mix the prosecco, honey, sugar, vanilla extract, and water in a saucepan. Add the peeled pears, cinnamon stick, and sliced ginger.
  2 cups Prosecco wine, 2 tablespoons honey, 1 teaspoon vanilla extract, 1 cup sugar, 2¼ cup water, 4 poach pears, 1 cinnamon stick, ½ inch fresh ginger
  
• ▢
  Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes, or until the pears are fork-tender and soft.
• ▢
  Carefully remove the poached pears from the liquid. Once slightly cooled, remove the core and seeds, then cut the pears into small, bite-sized cubes.
• ▢
  Return the poaching liquid to high heat and allow it to reduce significantly, until it thickens into a rich syrup, approximately ½ cup (100 ml). This will be your delicious pear syrup.
  

Pancakes

• ▢
  In a large mixing bowl, combine the dry ingredients: flour, salt, sugar, and baking powder. Whisk them together until well combined.
  1 cup all-purpose flour, ½ teaspoon salt, 1 tablespoon sugar
• ▢
  In a separate bowl, whisk together the wet ingredients: milk, egg (size L), and vegetable oil until thoroughly combined.
  2 tablespoons vegetable oil, 1 teaspoon baking powder, 1 cup milk, 1 egg
  
• ▢
  Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk until just combined. Be careful not to overmix; a few lumps are fine and contribute to fluffier pancakes.
• ▢
  Heat a non-stick frying pan or griddle over medium heat and lightly grease with oil. Pour 2-3 tablespoons of batter per pancake into the skillet, spacing them out evenly.
• ▢
  Cook for 2-3 minutes until bubbles appear on the surface and the edges look set. Gently flip the pancakes and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
  
• ▢
  Serve the warm, fluffy pancakes immediately, topped with the vanilla poached pear cubes and a generous drizzle of the homemade pear syrup. Enjoy!

Notes

1. Choosing the Best Pears for Poaching

• For optimal flavor and texture, always opt for firm, ripe pears. Pears that are too soft will turn mushy during poaching.
• While any firm pear can be poached beautifully, traditional European stewing pears like Gieser Wildeman are excellent choices due to their ability to hold their shape and absorb flavors. However, if these are not available, varieties like Conference, Bosc, or Anjou pears also work wonderfully.
• It’s important to remember that stewing pears are not typically eaten raw as they tend to be hard and dry. They truly shine after a slow, gentle poaching process, transforming into tender, succulent fruit.

2. Keeping Pancakes Warm for Serving

If you’re cooking for a crowd or simply want to serve all your pancakes at once, you can easily keep them warm. Place a baking sheet in the oven and preheat it to 210 °F (100 °C). As you finish cooking each pancake, transfer it to the warm baking sheet. Ensure they are placed in a single layer, not stacked, to prevent them from becoming soggy or losing their fluffiness under pressure.

3. Storage and Reheating Tips
To maintain freshness and quality, allow both the pancakes and poached pears to cool completely before storing.

• Refrigerator Storage:
  • Pancakes: Wrap individual pancakes tightly in plastic wrap or stack them with parchment paper in between, then store in an airtight container. This helps them retain their fluffy texture and prevents them from drying out. They will keep for up to 2-3 days.
  • Poached Pears and Syrup: Store the cubed poached pears and the reduced syrup together in an airtight container. They can be refrigerated for up to three days, allowing the flavors to meld even further.
• Freezer Storage (Pancakes Only):
  • To freeze pancakes, first arrange them in a single layer on a baking tray and freeze for about 30 minutes until solid. This prevents them from sticking together. Once firm, transfer them to a freezer-safe bag or container. Frozen pancakes can be reheated directly from the freezer, no thawing needed!
• Reheating Pancakes:
  • Microwave: For a quick reheat, place one pancake in the microwave for approximately 20 seconds. For five pancakes, heat for about 1 minute. Adjust timing based on your microwave’s power.
  • Oven: Preheat your oven to 350 °F (180 °C). Arrange the pancakes side by side on a baking tray and cover loosely with aluminum foil. Bake for about 10 minutes, or until thoroughly warmed through.
  • Skillet: Place pancakes in a lightly oiled frying pan over medium heat. Reheat for about 2-3 minutes per side, or until warm and slightly crispy.

Nutrition

Calories: 635kcal
Carbohydrates: 119g
Protein: 7g
Fat: 11g
Saturated Fat: 3g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 3g
Trans Fat: 0.1g
Cholesterol: 48mg
Sodium: 354mg
Fiber: 7g
Sugar: 84g
Vitamin A: 207IU
Vitamin C: 8mg
Iron: 3mg

Keyword
homemade pancakes, poached pears, breakfast recipe, brunch ideas

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