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5 from 1 vote
Cinnamon Pear Pancakes
Cinnamon spiced gluten free pear pancakes sprinkled with cinnamon chips and topped with maple whipped cream.
Cuisine: Breakfast
Servings: 4
Author: Kristen Duke
  • For Pancakes:
  • 1/2 cup finely mashed pear
  • 1/2 cup skim milk
  • 2 tablespoons pure maple syrup
  • 1 1/4 cup King Arthur brand gluten free all-purpose baking mix*
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 teaspoon salt
  • 1/2 cup cinnamon chips
  • 1/4 cup chopped pecan pieces
  • For Whipped Cream:
  • 1 pint chilled heavy whipping cream
  • 1/4 cup pure maple syrup
  • 2-4 tablespoons powdered sugar to taste
  1. In a medium sized mixing bowl, beat eggs with a whisk. Add milk, maple syrup, mashed pear, cinnamon, and salt. Mix until combined. Add flour and whisk until smooth. Fold in cinnamon chips and pecan pieces.
  2. Spray skillet with cooking spray or grease with butter. Drop 1/4 cup of batter at a time 2-3 inches apart on skillet. Cook for 3-4 minutes on slightly less than medium heat (4 our of 10) until edges are set and batter bubbles in the middle. Gently flip with a spatula and cook 2-3 minutes more until cooked through.
  3. Make whipped cream by pouring heavy whipping cream and maple syrup in a mixing bowl. Beat to dissolve syrup. Dip finger into mixture to decide if you would like it sweeter. Add 2-4 tablespoons of powdered sugar depending on taste. Beat on high for about 5 minutes until soft peaks form.
  4. Serve with pancakes with maple syrup and maple whipped cream.
  5. Makes 8 pancakes
Recipe Notes

*This mix includes baking powder and xanthan gum. If you use a flour blend without these ingredients you will probably need ¾ teaspoon xanthan gum and 1 ½ teaspoons baking powder.