Buttermilk Pancakes with Caramelized Pears and Pecans topped with Vanilla Whipped Cream

Buttermilk Pancakes with Caramelized Pears and Pecans topped with Whipped Vanilla Cream
Buttermilk Pancakes with Caramelized Pears and Pecans topped with Whipped Vanilla Cream

After a few years of warm winters, it was a treat to wake up to a winter wonderland. And, it’s a blessing to have a fully stocked refrigerator. We served our sweet breakfast with green tea and faux mimosas (orange juice with wine instead of champagne). We happened to have a cheap bottle of wine, because it was going to be used in the chicken stew for dinner later in the day. We watched church services via live-stream from the internet. When service was over, the sweets were ready.

Buttermilk Pancakes


  • 1 c. all-purpose, white flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. sugar or two tbsp. of coconut sugar
  • 1 large egg
  • 1-1/2 c. buttermilk, more or less as needed*
  • 2 tbsp. melted butter; cooled
  • 1 to 2 tbsp. peanut oil (more as needed)


  1. Preheat oven under 200°F. Place an oven-proof plate in the oven.
  2. Combine flour, baking powder, salt and sugar in a large bowl. Make a “well in the center of the flour” by scooping the floor mixture toward the wall of the bowl to create an empty center. Place bowl aside.
  3. In another medium sized bowl, lightly beat the egg. Whisk in the buttermilk and the cooled melted butter.
  4. Pour buttermilk mixture in the flour bowl’s “well” (center of the bowl). Using a spatula, gently stir the buttermilk starting from the center of the bowl and moving toward the flour. Scrape the bottom of the bowl to ensure all the flour is captured to make the pancake batter. Mix until the batter is slightly lumpy. Don’t over mix the batter!
  5. Heat a skillet over medium heat. When the skillet is hot, add the peanut. When the oil is hot (about one minute), pour 1/4 cup of batter into the skillet. When the pancakes have bubbles on top and the edges are solidifying, quickly flip pancakes over. {Hint, I use a spatula to gently lift an edge to peek underneath the pancake for that golden brown color.}
  6. Place finished pancakes in the oven and cover with foil. Continue cooking pancakes until the batter is gone.
  7. To plate dish: Top pancakes with Caramelized Pears or Apples and Homemade Whipped Cream. Both recipes are below.


This is a basic recipe for pancakes. Add additional ingredients, such as blueberries and toasted nuts to the batter.
* If you like thick pancakes, use less buttermilk and use more buttermilk for thinner pancakes.

Caramelized Pears or Apples


  • 1 tart apple or underripe pear; cut into 1/4 in. slices or 1/2 in. cubes
  • 2 tbsp. butter
  • 1/4 c. pecans or walnuts; roughly chopped
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg or finely grated fresh nutmeg


  • Over medium-high heat, melt butter. Add nuts and stir for 30 seconds to 1 minute.
  • Add cinnamon and nutmeg and stir for 30 seconds.
  • Add apple/pear and cook until softened. No more than 1:30 minutes.
  • Transfer to a bowl. Keep warm.

Fresh Whipped Vanilla Cream


  • 1/3 c. of fresh cream
  • 1 tsp. sugar or 2 tsp. of coconut sugar
  • 1 tsp. vanilla


1. Place all ingredients into a large bowl. Using a mini-mixer, mix at high speed until the cream is fluffy.

4 thoughts on “Buttermilk Pancakes with Caramelized Pears and Pecans topped with Vanilla Whipped Cream

  • December 24, 2009 at 10:57 am

    Thanks, Dolores for your comment. We all deserve a sweet indulgent treat every now and then.

  • December 23, 2009 at 7:53 pm

    I gained five pounds just looking at this recipe! It looks really delicious. I see there are no

    comments yet. Sure- everyone over ate and died ! What a way to go.

Comments are closed.