Many baby-led weaning pancakes are sweetened with bananas, but these pear pancakes use ripe pears as the base! They baby friendly pancakes are the perfect finger food and freezer-friendly!

Pear pancakes served with raspberries. Pear in the background.

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Pears can sometimes be so underrated, especially compared to apples, but they are so good and sweet when ripe! These baby friendly pancakes pancakes can be served for breakfast or a snack and adults can enjoy them as well with a drizzle of maple syrup!

WHAT YOU’LL NEED

Here is what you’ll need to make these pear baby friendly pancakes:

Ingredients to make pear pancakes. See recipe card for detailed ingredient quantities.
  • Pear: The main source of sweetness for these pancakes. Try to use a pear that is very ripe.
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
  • Egg: Used as a binder to help hold the pancakes together.
  • Cinnamon: Warm spice for added flavor and taste.
  • Baking Powder: To make the pancakes be more fluffy in texture.
  • Butter/Oil: To grease the pan.

PROCESS

  1. Blend all of the ingredients together until smooth. 
  2. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  3. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.
Steps to make pear pancakes. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Pear pancakes served with cinnamon pears and strawberries. Drizzled with yogurt.

SUBSTITUTIONS

  • Egg: You may replace the egg with 2 tablespoons of milk or a dairy-free alternative.
  • Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick oats, though the amount needed may vary.
  • Cinnamon: Cinnamon is optional, but adds great flavor to the pancakes.
  • Baking powder: Baking powder is an optional ingredient but can be added to obtain a fluffier pancake.

RECIPE NOTES

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a ripe pear in this recipe as it is in the main source of sweetness for the pancakes.
  • Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.
Pear pancakes served with a side of raspberries

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Pear pancakes served with raspberries. Pear in the background.

Pear Pancakes

Many baby-led weaning pancakes are sweetened with bananas, but these pancakes use ripe pears as the base! They are the perfect finger food and freezer-friendly!
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: easy pancake recipe, pear pancakes
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 8 mini pancakes

Ingredients 

  • 1 ripe pear
  • ¼ cup cup old fashioned rolled oats
  • 1 egg
  • ¼ tsp ground cinnamon
  • ½ tsp baking powder
  • butter/oil to grease pan

Instructions

  • Preheat a frying pan on low heat and add in a little butter/oil.
  • Blend all of the ingredients together until smooth.
  • Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  • Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a ripe pear in this recipe as it is in the main source of sweetness for the pancakes.
  • Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.

Nutrition

Nutrition Facts
Pear Pancakes
Amount per Serving
Calories
30.43
% Daily Value*
Fat
 
0.72
g
1
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.18
g
Monounsaturated Fat
 
0.27
g
Cholesterol
 
20.46
mg
7
%
Sodium
 
34.69
mg
2
%
Potassium
 
42.88
mg
1
%
Carbohydrates
 
5.26
g
2
%
Fiber
 
0.98
g
4
%
Sugar
 
2.22
g
2
%
Protein
 
1.11
g
2
%
Vitamin A
 
35.45
IU
1
%
Vitamin C
 
0.96
mg
1
%
Calcium
 
21.71
mg
2
%
Iron
 
0.28
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments

  1. Any tips on making these in a stainless steel pan? I make pancakes all the time and no matter what I tried, these would not turn out!

    1. Hi Lauren! I haven’t tried making them in a stainless steel pan, I always make them in a nonstick pan and they cook through evenly! Is the problem that you are having that the pancakes are sticking or are they not cooking through?

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