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Pear pancakes served with raspberries. Pear in the background.
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5 from 10 votes

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!
Prep Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Breakfast
Cuisine: American
Servings: 8 mini pancakes
Author: Lily Payen

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

Calories: 30.43kcal | Carbohydrates: 5.26g | Protein: 1.11g | Fat: 0.72g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.18g | Monounsaturated Fat: 0.27g | Trans Fat: 0.01g | Cholesterol: 20.46mg | Sodium: 34.69mg | Potassium: 42.88mg | Fiber: 0.98g | Sugar: 2.22g | Vitamin A: 35.45IU | Vitamin C: 0.96mg | Calcium: 21.71mg | Iron: 0.28mg