Fluffy Vegan Pear and Ginger Pancakes made with wholemeal self-raising flour and topped with caramelised pear are a healthy, naturally sweet breakfast or brunch dish. Get the recipe below.
These Vegan Pear and Ginger Pancakes with caramelised pear are soft, fluffy and gently spiced, making them the perfect cosy breakfast for slow mornings or relaxed brunches.
The pancake batter is gently spiced with ginger and sweetened with fresh pear, while the caramelised pear topping adds a rich, syrupy finish without relying on refined sugar. It's a simple extra step that transforms a healthy vegan pancake recipe into something special.
The technique for making these pancakes is very similar to my Vegan Carrot Cake Pancakes as they get their moisture from grated pear (rather than grated carrot). You can find more pancake recipes at the end of this post.
Jump to:
Ingredients
A whopping 3 of the 8 ingredients in this recipe are a type of ginger. There's no missing the fiery ginger in these pancakes. So get your shopping list together and start making them today. You're going to need:
- Wholemeal self-raising flour
- Pear
- Soy milk
- Maple syrup
- Root ginger
- Ground ginger
- Crystalised ginger (optional)
- Vegetable oil
Step-by-step instructions
- Step 1: add the pear slices, maple syrup, ginger and water to a sauce pan and cook over a medium heat until the pears have softened. Remove from the heat and set aside as the syrup will thicken as it cools.
- Step 2: in a large bowl, mix together the flour, ginger, grated pear, soy milk and maple syrup until just combined then leave to rest.
- Step 3: heat the oil in a frying pan then spoon 2 - 3 tablespoons of batter per pancake into the pan.
- Step 4: Cook each pancake for 2 - 3 minutes until golden bubbles appear on the surface before flipping and cooking for another 1 - 2 minutes until golden.
- Step 5: serve the pancakes piled high in a stack
- Step 6: top with the pear slices and crystalised ginger (optional) and serve!
Hint: wholemeal flour browns faster than white flour. Keep the heat medium-low and be patient! This guarantees fluffy pancakes without burning.
Substitutions
You can make the following replacements for certain ingredients without spoiling the finished dish:
- Pear: use apple or even quince if pears aren't available
- Maple syrup: replace with date syrup or coconut sugar
- Soy milk: any unsweetened plant milk will work
- Root ginger: swap for ground ginger if needed
Variations
Put your own stamp on these pancakes with one of these variations:
- Indulgent: serve with a spoonful of coconut yogurt or even vegan cream or ice cream!
- Nutty: stir 1 tablespoon of almond butter into the batter and/or top with chopped nuts
- Fiery: add even more ginger heat by topping the pears with crystalised ginger or ginger in syrup
- Spiced: add cardamom, cinnamon or even nutmeg to the pear topping
Equipment
Before you get cooking make sure you've got the following kitchen equipment to hand:
- Mixing bowl
- Grater
- Spoon
- Non-stick frying pan
- Spatula
- Small saucepan
Storage
The good news is you can make this recipe ahead of time! Just store the pancakes and the caramelised pears in separate air tight containers in the fridge for up to 3 days.
To reheat the pancakes, do this in a pan or a toaster.
You can also freeze the pancakes (but not the pears) for up to 2 months.
Top tip
Resting the batter is essential to ensure the wholemeal flour is fully hydrated.
Frequently asked questions
If your pears are ripe and sweet you can skip the maple syrup from the pancake batter entirely.
Make sure you're using self-raising flour (which already has a raising agent in it) and avoid over mixing the batter.
The recipe
Vegan Pear and Ginger Pancakes
Equipment
- Mixing bowl
- grater
- Whisk or spoon
- non-stick frying pan
- Spatula
- small saucepan
Ingredients
For the pancakes
- 250 g wholemeal self-raising flour
- 1 pear peeled and grated
- 350 ml soy milk
- 2 tablespoon maple syrup optional
- 2 teaspoon root ginger grated or ½ teaspoon ground ginger
- 2 tablespoon vegetable oil for cooking
For the caramelised Pear
- 1 pear sliced
- 4 tablespoon maple syrup
- 1 teaspoon ground ginger
- 4 tablespoon water
Optional extra
- 8 pieces crystalised ginger cut into small cubes
Instructions
To make the pancakes
- In a large bowl, whisk together the flour, ginger, grated pear, soy milk, and maple syrup until just combined. The batter should be thick but pourable.
- Let the batter rest for 5 minutes to allow the wholemeal flour to hydrate fully.
- Heat the oil in a non-stick frying pan over medium-low heat.
- Spoon 2-3 tablespoons of batter per pancake into the pan.
- Cook for 2–3 minutes, until bubbles appear on the surface, then flip and cook for another 1–2 minutes until golden.
- Repeat with the rest of the batter.
To make the caramelised pears
- In the meantime, add the pear slices, maple syrup, ginger and water to a non-stick saucepan.
- Cook over medium heat for 8–10 minutes, stirring occasionally, until the pears are soft and lightly golden.
- Remove from heat and set aside. The syrup will thicken as it cools.
- Stack the pancakes on a plate and top with the sliced pear (and crystalised ginger if using) and serve!
Nutrition
More pancake recipes
Whether you're looking for sweet or savoury pancakes I've got the recipe for you!
Leave a Reply