Pear and Blue Cheese Pancakes
Thin pear slices caramelize against the griddle while blue cheese melts into salty little pockets of buttermilk pancake. Maple syrup and toasted walnuts tie the sweet, savory, and crunchy parts together.
Recipe link
Prep time15 min
Cook time15 min
Total time30 MINUTES
- Course
- Breakfast
- Cuisine
- American
- Difficulty
- Medium
- Est. calories / serving
- 625
Ingredients
- Classic Buttermilk-Style Pancake Batter (enough for 8 medium pancakes)
- 2 pears (thinly sliced)
- ¾ cup blue cheese (crumbled)
- ½ cup walnuts (toasted, chopped)
- butter or ghee (for griddling)
Garnish
- maple syrup (warmed)
- Whipped Butter
- walnuts (toasted, chopped)
- pear slices
- blue cheese (crumbled)
- thyme (chopped)
Instructions
Instructions
- Prepare the Pears: Core the pears and slice them thinly, about ⅛-inch thick. Keep the slices in a single layer so they are easy to lay over the pancakes.2 pears
- Toast the Walnuts: Add the walnuts to a dry skillet over medium heat and toast for 3–5 minutes, stirring often, until fragrant. Cool slightly, then chop.½ cup walnuts
- Heat the Griddle: Heat a griddle or large skillet over medium heat and lightly grease with butter or ghee.butter or ghee
- Cook the Pancakes: Ladle the Classic Buttermilk-Style Pancake Batter onto the griddle. While the tops are still wet, lay several pear slices over each pancake and sprinkle with blue cheese and toasted walnuts. Cook until bubbles form and the edges begin to set.Classic Buttermilk-Style Pancake Batter, pear slices, ¾ cup blue cheese, toasted walnuts
- Flip and Caramelize: Flip the pancakes so the pear and blue cheese side touches the griddle. Cook for 2–3 minutes, until the pears soften, the cheese melts slightly, and the pancakes are cooked through.pear and blue cheese pancakes
- Plate Upside Down: Transfer the pancakes to plates topping-side up so the pears, blue cheese, and walnuts are visible.finished pancakes
- Garnish and Serve: Drizzle with warm maple syrup and top with a small scoop of Whipped Butter. Garnish with extra toasted walnuts, pear slices, blue cheese, black pepper, or fresh thyme if desired. Serve immediately.maple syrup, Whipped Butter, walnuts, pear slices, blue cheese, black pepper, fresh thyme
Notes
- Pear Texture: Use pears that are ripe but still firm. Very soft pears can turn mushy when flipped onto the griddle.
- Slice Thinly: Thin pear slices cook quickly and settle into the pancake instead of weighing it down.
- Blue Cheese: Use a blue cheese that crumbles easily. Gorgonzola works well if you want something a little creamier and milder.
- Cook Over Medium Heat: Blue cheese and pears need time to warm through without burning. Medium heat gives the pancake time to cook evenly.
- Add Toppings Before the Flip: Sprinkling the pears, blue cheese, and walnuts onto the wet batter helps them stick and caramelize into the pancake.
- Keep the Garnish Simple: Warm maple syrup, whipped butter, toasted walnuts, and a little black pepper are enough. Too many sweet toppings can bury the pear and blue cheese.
- Serving Suggestions: Serve with Classic Buttermilk-Style Pancakes, Whipped Butter, Homemade Vanilla Whipped Cream, crispy bacon, breakfast sausage, or fresh berries.
Nutrition (Approximate Per Serving)
Yield
8 pancakes — Serving size: 2 pancakes
- Calories
- 625
- Carbohydrates
- 78 g
- Protein
- 16 g
- Fat
- 30 g
- Saturated Fat
- 14 g
- Polyunsaturated Fat
- 6 g
- Monounsaturated Fat
- 8 g
- Cholesterol
- 92 mg
- Sodium
- 685 mg
- Potassium
- 420 mg
- Fiber
- 6 g
- Total Sugars
- 38 g
- Vitamin A
- 545 IU
- Vitamin C
- 6 mg
- Calcium
- 285 mg
- Iron
- 3 mg
Equipment
- Griddle or large skillet
- Dry skillet
- Spatula
- Chef’s knife
- Cutting board
- Ladle or measuring cup
- Measuring cups and spoons