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Jun 6 / JW

Buttermilk Pear Pancakes


I’ve been told that I should be calling these pikelets, but I can’t really figure out the difference between pikelets and pancakes. Maybe these are “American style” pancakes? Either way, they are yummy! Its also a good one to get the kids to help you out with.

I saw Jamie Oliver make a version of these with shredded pear, but I think just cutting them into chunks is easier and less messy. So, first cut your pear:


Next, mix the flour, buttermilk, egg, oil, salt, sugar, baking powder & cinnamon. Now buttermilk is pretty thick, and I like to have a thinner pancake mix, so there is more liquid added than you would need if you were using regular milk. Mix together and add your pears.

Heat a heavy bottomed pan to about medium and add some butter. It usually takes 2 or 3 pancakes before you get the temp right, so don’t get flustered if the first few aren’t beautiful(they will still taste good).

Add about 2 Tablespoons to the pan for each pancake. When bubbles start coming through the top, you are ready to flip! Turn over and cook for a couple minutes on the second side. Move the done ones to a plate while you cook the rest.  When they are all done, top with maple syrup and some chopped walnuts(and butter if you like). 

As a kid, I would always eat leftover pancakes cold with rasberry jam, and I will say its still tastes pretty good:) Enjoy…

Here’s the Recipe:

Buttermilk Pankcakes


  • 1 1/4 Cup AP Flour
  • 1 3/4 Cup Buttermilk
  • 1 Egg
  • 2 tsp Grapeseed Oil
  • 1 tsp Salt
  • 2 tsp Sugar(or more to taste)
  • 2 Tbl Baking Powder
  • 1 tsp cinnamon
  • 1/2-3/4 Cup Chopped pear

Cooking Directions

  1. Chop pear into bite size pieces. Mix remaining ingredients, and add pear in.
  2. Heat pan to medium and add some butter.
  3. Add about 2 Tbl of batter per pancake. When bubbles appear, turn the pancake to the other side.
  4. Cook for a couple of minutes on second side.
  5. Makes about 10 pancakes.

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