Cinnamon and pears go together like maple syrup and pancakes, and this recipe has all of the above. I love the unusual presentation of these pancakes. We didn’t grate or chop a pear into the batter. Instead, there’s a full slice of pear poking through the middle of each pancake that’s been seared with cinnamon and maple syrup.
I tend to overlook pears when it comes to fall cooking. They usually just get eaten as-is. This recipe is a great start to changing that. So just like last weekend, I plan on taking full advantage of yummy in-season Bartlett pears and making another stack this Saturday. And make sure that your pear is juicy and ripe, but not so much so that it falls apart when you slice it. Give it a squeeze test. Other than that, the rest of the ingredients are pretty much pantry staples. Double the recipe if you’re serving breakfast for a crowd, because believe me, one of these cinnamon pear pancakes will not be enough.
Working from the center of the whole pear, cut 6 uniformly flat slices, lengthwise, each about 1/4 inch thick. Carefully cut out any pieces of the core or seeds from the slices, leaving the pear slices intact. Lay the slices on a cutting board, dust with cinnamon, and drizzle with maple syrup.
Whisk the flour, baking soda, and salt together in a large mixing bowl. Add in the melted butter, egg, and buttermilk, and whisk until few lumps remain.
Generously butter a hot skillet and place the pear slices cinnamon side down. Let them cook for about 1 minute.
Pour 1/4 cup of pancake mix onto the center of each slice, making sure the batter covers the pear completely. When the bubbles that surface remain open and the edges are set (about 2-3 minutes), use a wide spatula to gently flip the pancake over. Finish cooking for another minute on the second side. This recipe makes 6 pancakes, so if your skillet is large enough, you should be able to cook 2 at a time.
Serve the pancakes warm with maple syrup and sprinkled cinnamon.