Rum and Pear Pancakes

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

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Rum and Pear Pancakes

About This Recipe

Yield:Serves 4
Active time:45 minutes
Total time:45 minutes
This recipe appears in: Sunday Brunch: Rum and Pear Pancakes


  • 4 tablespoons unsalted butter, divided, plus more for serving
  • 2 semi-firm pears, grated, about 1 cup total
  • 2 tablespoons sugar
  • 1/4 cup rum
  • 1 cup (5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup (8 ounces) milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • Maple syrup


  1. 1

    In a medium skillet, melt 2 tablespoons butter over medium high heat. Add grated pear and cook, stirring often, until pear begins to soften, about 4 minutes. Add sugar and rum and cook until liquid has evaporated and pears are soft, about 6 minutes. Allow to cool.

  2. 2

    In a bowl combine flour, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla. Add wet ingredients to dry ingredients, whisking to smooth out the lumps. Add pear mixture and whisk to combine.

  3. 3

    In a large skillet, melt 1 tablespoon of butter over medium high heat. Add batter using a quarter cup measure to ladle it out. Cook until bubbles begin to appear on the surface of the pancake, about 3 minutes, flip pancake and cook until pancake is browned and cooked through, about 3 minutes longer. Repeat with remaining butter and batter until all the pancakes are cooked. Serve hot with butter and syrup.

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