Apple Pancakes with Caramel Pear Sauce

I know I put this recipe into Breakfast category but I actually made these pancakes on a particularly cold and windy Friday night when I didn’t feel like going out for happy hour drinks (happens sometimes!). So I skipped all social arrangements, went straight to a grocery store, bought a lot of butter, and went home to make my pancakes. And I am glad I did! This, my friends, was a heavenly experience! The pancakes turned out so light and fluffy – about 1/2 inch thick – I could marry them and live happily ever after in pancake heaven! Ok, enough said, let’s get cooking!



  • 2 cups all-purspose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1/2 cup sour cream
  • 1 large apple, peeled, cored, and grated
  • 3 tablespoons unsalted butter, melted, plus 2 tablespoon extra for brushing the pan


  • 2 bartlett pears*
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • juice of 1 small lemon
  • 2 tablespoons unsalted butter


In a medium bowl, combine the flour, baking powder, baking soda, brown sugar, salt, and cinnamon.

In a large bowl, whisk together the eggs, buttermilk, and sour cream. Slowly work the dry ingredients into the wet ones, stir in the grated apple, and 3 tablespoons melted butter.

Preheat a griddle/skillet over a medium-high heat. Using a pastry brush, brush some butter onto the griddle. I used a 2-oz. ladle, which was only 2/3rds full,  to make 5-inch pancakes. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

To make the sauce, peal, core, and thingly slice the pears. Sprinkle with the lemon juice. Melt the butter in a skillet over medium heat, add pear slices, sugar, cinnamon, and salt. Sautee until the sauce starts to thicken/caramelize (about 10 minutes).

Serve your pancakes warm, topped with the sauce and drizzled with maple syrup.

*I used bartlett pears only because that was what I had on hand. I love how silky and juicy these pears usually are, and they worked great in this recipe! Feel free to use your own favorite kind of pears though.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s