Pear-Topped Buttermilk Pancakes

Vegetarian
Pear-Topped Buttermilk Pancakes
30 min.
14
128kcal

Suggestions


Start your day on a delicious note with our Pear-Topped Buttermilk Pancakes, a delightful vegetarian treat that’s perfect for breakfast, brunch, or any morning meal. These pancakes are not only easy to make but also packed with flavor, making them a fantastic choice for family gatherings or a cozy weekend breakfast.

Imagine fluffy buttermilk pancakes topped with warm, caramelized pears, lightly spiced with cinnamon and sweetened with a touch of honey. The combination of the tangy buttermilk and the natural sweetness of ripe pears creates a mouthwatering experience that will have everyone coming back for seconds. Plus, with only 128 calories per serving, you can indulge without the guilt!

In just 30 minutes, you can whip up a batch that serves 14 people, making it an ideal recipe for brunch parties or a special family breakfast. The simplicity of the ingredients, including Bisquick Heart Smart® mix, ensures that you can easily prepare this dish even on busy mornings. So gather your loved ones, pour some maple syrup, and enjoy the comforting flavors of these Pear-Topped Buttermilk Pancakes. They’re sure to become a new favorite in your breakfast repertoire!

Ingredients

  • 1.5 teaspoons butter 
  •  eggs 
  • cups nonfat buttermilk fat-free
  • 0.3 teaspoon ground cinnamon 
  • tablespoon honey 
  • tablespoon juice of lemon fresh
  •  pears ripe peeled sliced
  • cups baking mix bisquick heart smart®

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. In medium bowl, toss pears, lemon juice, honey and cinnamon. In 12-inch nonstick skillet, melt butter over medium-high heat.
  2. Add pear mixture; cook 8 to 10 minutes, stirring occasionally, until slightly thickened.
  3. Remove from heat; cover to keep warm.
  4. In another medium bowl, stir Bisquick mix, buttermilk and egg with fork or whisk until blended.
  5. Heat griddle or skillet over medium-high heat (375F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
  6. Serve pancakes with warm pear topping.

Nutrition Facts

Calories128kcal
Protein9.86%
Fat23.68%
Carbs66.46%

Properties

Glycemic Index
10.29
Glycemic Load
2.91
Inflammation Score
-1
Nutrition Score
3.6208695393542%

Flavonoids

Cyanidin
1.05mg
Catechin
0.14mg
Epigallocatechin
0.3mg
Epicatechin
1.91mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.09mg
Eriodictyol
0.05mg
Hesperetin
0.16mg
Naringenin
0.01mg
Isorhamnetin
0.15mg
Quercetin
0.43mg

Nutrients percent of daily need

Calories:128.42kcal
6.42%
Fat:3.45g
5.3%
Saturated Fat:1.07g
6.66%
Carbohydrates:21.78g
7.26%
Net Carbohydrates:19.81g
7.2%
Sugar:9.92g
11.02%
Cholesterol:13.86mg
4.62%
Sodium:258.33mg
11.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.23g
6.46%
Phosphorus:112.91mg
11.29%
Fiber:1.96g
7.85%
Vitamin B1:0.11mg
7.08%
Folate:26.73µg
6.68%
Vitamin B2:0.1mg
6.08%
Manganese:0.09mg
4.56%
Vitamin B3:0.87mg
4.33%
Calcium:42.06mg
4.21%
Vitamin C:3.07mg
3.72%
Copper:0.07mg
3.56%
Iron:0.63mg
3.51%
Selenium:2.32µg
3.32%
Vitamin K:3.41µg
3.25%
Potassium:93.44mg
2.67%
Vitamin B5:0.23mg
2.28%
Magnesium:8.35mg
2.09%
Vitamin B6:0.03mg
1.7%
Vitamin B12:0.1µg
1.6%
Zinc:0.2mg
1.33%