This oven pancake with pears and pecans is full of delicious Fall flavors and allows you to have “pancakes” without slaving over the stove!
As I mentioned in my post for cheesy French onion dip on Wednesday, Saturday mornings are pretty sacred around here. We sleep till we wake up (usually between 7:30 and 8 a.m., which reminds me of just how old I am. I remember the days when I could sleep until 12 or 1 p.m. on a weekend. Those days are long gone), watch all of our favorite sitcoms on Hulu, and hang out in our pjs as long as possible. Oh, and breakfast. We make breakfast.
Breakfast usually consists of homemade biscuits (unless, like this past weekend, I inexplicably switch the baking soda and baking powder and render my biscuits inedible), gravy, bacon, and fried eggs. I’ve been switching it up more lately, though. Sometimes we’ll have waffles or French toast, or maybe I’ll make baked eggs with creamed spinach. Probably our most popular biscuit alternative, though, is pancakes. I honestly can’t tell you why, because they are the single food that make me the craziest. They are my most food-tantrum inducing food.
That, my friends, is where oven pancakes come in. Yes, you heard that correctly…oven pancakes, AKA Dutch baby. With a batter more like a popover than a traditional pancake, an oven pancake is light and airy and puffs like crazy when you put it in the oven. After you bake it, you slice it and serve it with whatever toppings you’d like.
Since it’s Fall now, I thought about making this with apples…maybe apples and walnuts. Or apples and pecans. Oh WAIT. Pears and pecans??? YAAAASSS. Pear-pecan oven pancake. It takes about 10-15 minutes to get it together, then you throw it in the oven while you cook your accompaniments and brew your coffee. The flavors of pears and pecans go perfectly with maple syrup. And with each other. This pear-pecan oven pancake is warm, full of Fall flavors, and stunningly delicious.
10 minPrep Time:
30 minCook Time:
- 3 tablespoons unsalted butter
- 1/2 cup pecans, chopped
- 3 pears, stems and seeds removed, coarsely chopped
- 2 tablespoons brown sugar, divided
- 1 teaspoon cinnamon
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup whole milk
- maple sugar, for serving
- Preheat the oven to 400 degrees.
- In a 10-inch cast iron skillet, melt the butter over medium heat. Add the pecans and pears and cook until the pears begin to soften, then add the cinnamon and one tablespoon of the brown sugar. Cook for another 2-3 minutes, until the sugar forms a glaze on the pears. Remove from the heat.
- In a blender, combine the eggs, flour, remaining brown sugar, salt, and milk (if you don't have a blender you can whisk the ingredients together). Pour the batter over the pears and pecans.
- Bake the oven pancake for 15-20 minutes, until puffy. Remove from oven and serve immediately with maple syrup.
Click here to print the recipe for pear-pecan oven pancake!