Cinnamon-Spice Pancakes with Maple-Pear Syrup

For the pancakes:
  • 3/4 c. all-purpose flour
  • 2/3 c. whole wheat flour -- choose whole wheat pastry flour for fluffy pancakes
  • 1 T. sugar
  • 1 tsp. cinnamon
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 1/2 c. light buttermilk
  • 2 eggs
  • 3 T. butter, melted
For the syrup:
  • 1 c. pure maple syrup
  • 1 T. butter, melted
  • 1 tsp. cinnamon
  • 1 ripe pear, cored and diced

Preheat a nonstick griddle over medium-high heat.

In a large bowl, combine the flours, sugar, cinnamon, baking powder and baking soda. Whisk lightly to combine. Add the buttermilk, eggs and butter and stir to form a batter.

Drop the batter by 1/4 cupfuls onto the griddle and cook on one side until the edges begin to brown and bubbles form on the top. Using a spatula, flip the pancakes and cook an additional 2 minutes on the other side. Remove to a plate and keep warm.

Meanwhile, whisk together the maple syrup, butter and cinnamon in a microwave-safe bowl. Heat on HIGH for 1 minute and whisk again. Stir in the diced pear and serve, hot, over the pancakes.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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