Pear & Chestnut Pancakes

Pears and chestnuts have long shared the autumn table in American kitchens, where their sweet-nutty pairing feels right at home. These pancakes fold diced ripe pears and chopped chestnuts into a cinnamon-scented batter for a cozy brunch stack.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 10g protein
• 58g carbs
• 13g fat
• 3g fiber

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Ingredients

• 2 medium ripe pears
• 1 cup cooked peeled chestnuts
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 1/4 cups whole milk
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter
• 2 Tbsp honey
• 1 Tbsp neutral oil for griddle

Instructions

1. 1Core the pears and cut them into small dice, leaving the skins on for texture and color.
2. 2Roughly chop the cooked peeled chestnuts into pea-sized pieces so they stay distinct in the batter.
3. 3In a large mixing bowl whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
4. 4In a separate bowl beat the eggs, then whisk in the milk, vanilla, melted butter, and honey until smooth.
5. 5Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain; a few small lumps are fine.
6. 6Fold the diced pears and chopped chestnuts into the batter so they are evenly distributed without overmixing.
7. 7Heat a large nonstick skillet or griddle over medium heat (about 350°F surface temperature) and lightly brush with oil.
8. 8Scoop batter per pancake onto the hot surface, spacing them apart.
9. 9Cook until bubbles form across the top and the edges look set and lightly golden, about 2 to 3 minutes.
10. 10Flip carefully and cook the second side until golden brown and cooked through, another 1 to 2 minutes.
11. 11Transfer finished pancakes to a warm plate and repeat with remaining batter, brushing the pan lightly as needed.
12. 12Serve immediately while hot so the pear pieces stay juicy and the chestnut bits stay tender.