Spiced Pear, Buckwheat, and Almond Pancakes
By Aran GoyoagaPublished on March 3, 2025
Time
50 minutes
Yield
Serves 4 (makes twelve 3-inch pancakes)
Ingredients
Pancakes
1 cup (5¾ ounces) buckwheat groats 1 cup (4 ounces) almond flour 1 tablespoon baking powder 1½ teaspoons table salt 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground cardamom 1 ripe but firm pear 2 large eggs, separated⅔ cup milk ¼ cup maple syrup 2 teaspoons vanilla extract 2 tablespoons unsalted butter, dividedTopping
2 ripe but firm pears 2 tablespoons unsalted butter 2 tablespoons maple syrup, plus extra for serving⅛ teaspoon table salt ½ cup sliced almonds, toastedBefore You Begin
This recipe was developed using Bob's Red Mill Organic Buckwheat Groats. Store-bought buckwheat flour has extra hull added to it, which makes it a bit denser, darker, and bitter-tasting; we don’t recommend using it here. Comice pears are lovely in this recipe, but any variety will work. Use the large holes of a box grater to grate the pear.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.
- Process 1 cup (5¾ ounces) buckwheat groats in blender on high speed until as fine as possible, about 1 minute. Transfer to large bowl.
- Add 1 cup (4 ounces) almond flour, 1 tablespoon baking powder, 1½ teaspoons salt, 1 teaspoon cinnamon, ¾ teaspoon ground ginger, and ½ teaspoon cardamom to bowl with buckwheat flour and whisk to combine; set aside.
- Grate 1 ripe but firm peeled pear over medium bowl using large holes of box grater to yield about ¾ cup. Whisk in 2 egg yolks, ⅔ cup milk, ¼ cup maple syrup, and 2 teaspoons vanilla.
- Add pear mixture to flour mixture, stirring to combine; set aside.
- Whisk 2 egg whites by hand in medium bowl until airy, and very soft peaks form, about 1 minute.
- Using rubber spatula, gently fold whipped whites into pancake batter until no white streaks remain.
- Melt ½ tablespoon butter in 12-inch nonstick skillet over medium heat. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
- Use ¼-cup dry measuring cup to portion batter into skillet in 3 places. If necessary, gently spread batter into 3-inch round.
- Cook until bubbles on surface form, edges are set, and first sides of pancakes are golden brown, about 2 minutes.
- Using thin, wide spatula, flip pancakes and cook until second sides are golden brown, about 2 minutes. (You may need to adjust heat if pancakes are getting too dark.)
- Transfer to prepared rack and place in oven to keep warm.
- Wipe skillet clean then repeat with remaining butter and remaining batter in 3 more batches, wiping out skillet between each batch.
- Wipe out now-empty skillet with paper towels. Peel and core 2 ripe but firm pears. Cut into ¾-inch-thick wedges.
- Add 2 tablespoons butter, 2 tablespoons maple syrup, and ⅛ teaspoon salt to skillet and cook over medium-high heat, stirring occasionally, until butter is melted.
- Add pear wedges and cook until lightly caramelized on both cut sides, 3 to 4 minutes, flipping halfway through.
- Top pancakes with sautéed pears, ½ cup sliced toasted almonds, and extra maple syrup. Serve immediately.
for the pancakes
for the topping
Time
50 minutesYield
Serves 4 (makes twelve 3-inch pancakes)Ingredients
Pancakes
1 cup (5¾ ounces) buckwheat groats
1 cup (4 ounces) almond flour
1 tablespoon baking powder
1½ teaspoons table salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
1 ripe but firm pear
2 large eggs, separated
⅔ cup milk
¼ cup maple syrup
2 teaspoons vanilla extract
2 tablespoons unsalted butter, divided
Topping
2 ripe but firm pears
2 tablespoons unsalted butter
2 tablespoons maple syrup, plus extra for serving
⅛ teaspoon table salt
½ cup sliced almonds, toasted
Ingredients
Pancakes
1 cup (5¾ ounces) buckwheat groats
1 cup (4 ounces) almond flour
1 tablespoon baking powder
1½ teaspoons table salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
1 ripe but firm pear
2 large eggs, separated
⅔ cup milk
¼ cup maple syrup
2 teaspoons vanilla extract
2 tablespoons unsalted butter, divided
Topping
2 ripe but firm pears
2 tablespoons unsalted butter
2 tablespoons maple syrup, plus extra for serving
⅛ teaspoon table salt
½ cup sliced almonds, toasted
Ingredients
Pancakes
1 cup (5¾ ounces) buckwheat groats
1 cup (4 ounces) almond flour
1 tablespoon baking powder
1½ teaspoons table salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
1 ripe but firm pear
2 large eggs, separated
⅔ cup milk
¼ cup maple syrup
2 teaspoons vanilla extract
2 tablespoons unsalted butter, divided
Topping
2 ripe but firm pears
2 tablespoons unsalted butter
2 tablespoons maple syrup, plus extra for serving
⅛ teaspoon table salt
½ cup sliced almonds, toasted
Why This Recipe Works
These gluten-free pancakes are earthy and tender, with a delicate crust. It was essential—and very quick—to make our own homemade buckwheat flour from buckwheat groats. It took just a minute to process them until very fine in a blender. Warm spices such as ground cinnamon, ginger, and cardamom complemented the pear in the batter. To keep these pancakes light and tender, instead of adding whole eggs to the batter, we separated the eggs, whipped the whites to very soft peaks, and gently folded them in. A topping of caramelized pear wedges made for a sweet accompaniment and a lovely presentation.
Before You Begin
This recipe was developed using Bob's Red Mill Organic Buckwheat Groats. Store-bought buckwheat flour has extra hull added to it, which makes it a bit denser, darker, and bitter-tasting; we don’t recommend using it here. Comice pears are lovely in this recipe, but any variety will work. Use the large holes of a box grater to grate the pear.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.
- Process 1 cup (5¾ ounces) buckwheat groats in blender on high speed until as fine as possible, about 1 minute. Transfer to large bowl.
- Add 1 cup (4 ounces) almond flour, 1 tablespoon baking powder, 1½ teaspoons salt, 1 teaspoon cinnamon, ¾ teaspoon ground ginger, and ½ teaspoon cardamom to bowl with buckwheat flour and whisk to combine; set aside.
- Grate 1 ripe but firm peeled pear over medium bowl using large holes of box grater to yield about ¾ cup. Whisk in 2 egg yolks, ⅔ cup milk, ¼ cup maple syrup, and 2 teaspoons vanilla.
- Add pear mixture to flour mixture, stirring to combine; set aside.
- Whisk 2 egg whites by hand in medium bowl until airy, and very soft peaks form, about 1 minute.
- Using rubber spatula, gently fold whipped whites into pancake batter until no white streaks remain.
- Melt ½ tablespoon butter in 12-inch nonstick skillet over medium heat. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
- Use ¼-cup dry measuring cup to portion batter into skillet in 3 places. If necessary, gently spread batter into 3-inch round.
- Cook until bubbles on surface form, edges are set, and first sides of pancakes are golden brown, about 2 minutes.
- Using thin, wide spatula, flip pancakes and cook until second sides are golden brown, about 2 minutes. (You may need to adjust heat if pancakes are getting too dark.)
- Transfer to prepared rack and place in oven to keep warm.
- Wipe skillet clean then repeat with remaining butter and remaining batter in 3 more batches, wiping out skillet between each batch.
- Wipe out now-empty skillet with paper towels. Peel and core 2 ripe but firm pears. Cut into ¾-inch-thick wedges.
- Add 2 tablespoons butter, 2 tablespoons maple syrup, and ⅛ teaspoon salt to skillet and cook over medium-high heat, stirring occasionally, until butter is melted.
- Add pear wedges and cook until lightly caramelized on both cut sides, 3 to 4 minutes, flipping halfway through.
- Top pancakes with sautéed pears, ½ cup sliced toasted almonds, and extra maple syrup. Serve immediately.
for the pancakes
for the topping
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