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Breakfast recipe · from the recipe book

Thin Cinnamon Pear Pancakes with Almond Drizzle

Lacy, tender whole wheat pancakes scented with cinnamon, topped with buttery pan-warmed pears and a warm almond butter drizzle.

Thin Cinnamon Pear Pancakes with Almond Drizzle

Ingredients

  • 2 medium360 gPearsthinly sliced
  • ⅔ cup70 gWhole wheat flour
  • ½ cup70 gAll-purpose flour
  • 1⅔ cups (390 ml)400 gMilk, 2%
  • 3 large150 gEggs
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract
  • 1½ tbsp20 gUnsalted butterdivided
  • ¼ cup64 gAlmond butter, no salt added
  • 1½ tbsp30 gMaple syrup
  • 1½ tbsp20 gWaterwarm
  • 2 tsp10 gLemon juice

Steps

  1. Slice the pear and toss it with the lemon juice to keep it from browning; set aside.
  2. In a large bowl, whisk the whole wheat flour, all-purpose flour, cinnamon and salt.
  3. In another bowl, whisk the eggs, milk and vanilla, then whisk the egg mixture into the dry mixture until smooth and thin like cream. Let the batter rest 10 minutes.
  4. Melt half of the butter in a large nonstick skillet over medium heat. Add the pear and cook 5 to 6 minutes, turning once, until tender and golden. Move the pear to a plate.
  5. In a small bowl, stir the almond butter, maple syrup and warm water into a pourable drizzle.
  6. Wipe the skillet and brush it with a little of the remaining half of the butter over medium heat. Pour in about 1/4 cup batter and swirl to spread it thin.
  7. Cook about 1 1/2 minutes until the edges lift and the underside is golden, flip, and cook 30 to 45 seconds more until set through. Repeat with the rest of the batter, brushing the pan with the rest of the remaining butter as needed, to make about 12 pancakes.
  8. Divide the pancakes among 4 plates, top with the pear, and spoon over the almond drizzle.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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