Pancakes with pears and chocolate, fluffy, soft and delicious. Have you ever dreamed of a breakfast that hugs you from the first bite? If the answer is yes, these Pear and Chocolate Pancakes are exactly what you need. Forget flat, dry pancakes: this recipe will give you very soft, pillowy pancakes, almost mini-cakes, filled with pear cubes and pieces of chocolate that melt in your mouth.
The secret lies in the balance between the moisture of the pears, the richness of the chocolate and a light batter that magically puffs up in the pan. They are perfect for a special breakfast, a Sunday brunch or simply when you need an extra dose of sweetness or want to pamper your family. And the best part? They come together in no time, so you can enjoy this delight without spending hours in the kitchen. I recommend you don’t miss my recipes for Yeasted breakfast pastries and the recipes for Home-scented desserts. And if you love Chocolate desserts, this is definitely a recipe not to be missed! Pancakes are a morning classic, but the pear-and-chocolate version definitely raises the deliciousness bar. It’s a breakfast that smells like home, of cuddles and slow mornings, perfect for a Sunday when the alarm doesn’t ring and having breakfast still in your pajamas is the best way to start the day. Here’s how I make them, with a few secrets to make them even more irresistible and tips for freezing and reheating. Ready to be won over?
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 141.42 (Kcal)
- Carbohydrates 21.35 (g) of which sugars 9.37 (g)
- Proteins 3.61 (g)
- Fat 5.30 (g) of which saturated 1.28 (g)of which unsaturated 2.85 (g)
- Fibers 2.19 (g)
- Sodium 63.74 (mg)
Indicative values for a portion of 82 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pear and Chocolate Pancakes
- 1 egg
- 1 1/2 tbsp sugar
- 1 tbsp + 1 tsp tbsp vegetable oil (+ more for brushing the pan)
- 1/3 cup plain yogurt
- 3 tbsp + 1 tsp tbsp milk
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pear
- 1/4 cup chocolate chips
- to taste honey (for drizzling)
How to prepare Pear and Chocolate Pancakes
Peel the pear and cut it into small cubes. In a bowl combine the egg with the sugar.
Add the vegetable oil, the milk and the yogurt. Whisk together by hand.
Add the flour and the baking powder along with the baking soda. Mix.
Add the diced pear and the chocolate chips. Fold in with a spatula to combine them with the batter. Let the batter rest in the fridge for 15-20 minutes to obtain extra fluffy pancakes.
Oil a small frying pan. Heat it and pour 2-3 tablespoons of batter into the center. I prefer to use an ice cream scoop to get the right portion.
Cover with a lid and cook for 2 minutes over medium heat. When many bubbles form on the surface it’s time to flip the pancake and let it cook on the other side.
Cook them all the same way, brushing the pan each time. Stack them one on top of another to form a tempting tower and drench them with honey, maple syrup or simply dust with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Dear friends, on Sunday morning make a double batch! Freeze them following my tips and during the week you’ll need just 2 minutes to give you and your kids a royal breakfast, even when the alarm rings too early.
Freezing the pancakes is the winning move for anyone who loves a hot breakfast but has only minutes in the morning. To make midweek breakfasts special you can prepare Pear and Chocolate Chip Pancakes and freeze them. Let them cool completely on a cooling rack.
Place them on a tray lined with parchment paper, spaced well apart, and put them in the freezer for one hour. Once firm, transfer them all into a food bag.
You can also freeze them stacked with a square of parchment paper between each pancake. This way you can easily take out just one at a time. They keep perfectly for 2-3 months.In the Toaster: Insert the pancakes still frozen into the slots at low-medium power. They will become warm and slightly crisp outside, with the chocolate chips melting again. In the Microwave: Place 2-3 pancakes on a plate and heat for about 40-60 seconds at medium power. It’s the best method to maintain the “cloud-like” texture. In the Pan: Heat in a non-stick pan for one minute per side. They’ll be like freshly made!
Loredana’s Tips
You can replace the vegetable oil with 30 grams (about 2 tbsp) of melted butter and the chocolate chips with 50 grams of dark chocolate cut into small pieces (about 1.75 oz). Although I personally prefer chocolate chips in this recipe because they stay firmer but are still delicious.
Don’t miss the recipe for my Strawberry Pancakes
Your Questions
Can I prepare the batter the night before?
Batter made with baking powder should be cooked immediately to get maximum rise. However, you can mix the dry ingredients in one jar and the wet ingredients in another. In the morning just combine them and you’ll have breakfast ready in 5 minutes.
Why don’t my pancakes rise?
The secret of the “cloud” is the baking powder combined with the baking soda. It’s essential to not overmix the batter: if you overwork it, gluten develops and the pancakes become chewy instead of fluffy. A few lumps in the batter are the sign of a perfect pancake!
Can I use canned pears?
Yes, if you don’t have firm fresh pears (like Abate or Kaiser), canned pears are a good alternative. Remember to dry them very well with paper towels and reduce the sugar in the batter slightly, as they are already quite sweet.
Can I use only milk or only yogurt?
Of course — you can use 120 ml of milk or 125 grams of plain yogurt (fruit-flavored or vanilla yogurt also works).
