Lemon Gingerbread Pancakes with Poached Pears

Minh-Thanh Nguyen

Minh-Thanh Nguyen

over 1 year ago

These fluffy pancakes are infused with the warm spices of gingerbread and brightened up with a zesty lemon twist. Served with tender poached pears, they make for a cozy and comforting breakfast or brunch treat.

Cooking Time

45 minutes

Serving Size


Nutrition Per Serving







Sat Fat













  • For the pancakes:
  • - 1 1/2 cups all-purpose flour
  • - 1/4 cup brown sugar
  • - 1 tablespoon baking powder
  • - 1 teaspoon ground ginger
  • - 1/2 teaspoon ground cinnamon
  • - 1/4 teaspoon ground nutmeg
  • - 1/4 teaspoon salt
  • - 1 cup milk
  • - 1/4 cup molasses
  • - 1 egg
  • - 2 tablespoons unsalted butter, melted
  • - 1 tablespoon lemon zest
  • - Cooking spray or additional butter for greasing the pan
  • For the poached pears:
  • - 2 ripe pears, peeled and cored
  • - 2 cups water
  • - 1/2 cup granulated sugar
  • - 1 cinnamon stick
  • - 1/2 teaspoon vanilla extract


  • 1. In a large bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, and salt.
  • 2. In a separate bowl, whisk together the milk, molasses, egg, melted butter, and lemon zest.
  • 3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  • 4. Heat a nonstick skillet or griddle over medium heat. Lightly coat with cooking spray or butter.
  • 5. Using a 1/4-cup measure, pour the batter onto the skillet or griddle. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
  • 6. Flip the pancake and cook until the other side is golden brown, about 1-2 minutes more.
  • 7. Repeat with the remaining batter, greasing the pan as needed.
  • 8. While the pancakes are cooking, prepare the poached pears. In a medium saucepan, combine the water, sugar, cinnamon stick, and vanilla extract. Bring to a boil over high heat, stirring until the sugar dissolves.
  • 9. Reduce the heat to low and add the pears. Simmer gently until the pears are tender and easily pierced with a fork, about 15-20 minutes.
  • 10. Remove the pears from the poaching liquid and let cool slightly. Slice each pear into quarters.
  • 11. Serve the pancakes warm, topped with the poached pears and a drizzle of maple syrup or honey, if desired.

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