Apple, pear and lime pancakes
- Preparation 35 min
- Cooking 25 min
- Servings 4
- Freezing Absolutely
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Apple, Pear and Lime Pancakes 🥞🍎🍐
There are mornings when you don’t want a quick breakfast. You want to slow things down, put on some music, heat up the pan, and stack pancakes while the kitchen smells like butter and maple syrup. These apple, pear and lime pancakes are exactly that kind of moment. Comforting, generous, and made for a laid-back weekend brunch where no one is in a rush.
The batter is soft and fluffy, packed with diced apples and grated pear that melt right into the pancakes as they cook. Lime zest cuts through the sweetness just enough to keep things bright and balanced. And then comes the topping. Butter, caramelized fruit, golden raisins, and maple syrup. This is unapologetically indulgent. Calories are not part of the conversation here.
This is the kind of recipe you bring to the center of the table and let everyone help themselves. Extra syrup, more zest, one more pancake. Simple to make, deeply satisfying, and exactly the kind of brunch that turns a regular morning into something special.
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✅ Preheat the pan properly
A hot pan helps achieve golden pancakes without sticking.
✅ Avoid overmixing after adding the fruit
Mix gently to keep the batter light and fluffy.
✅ Adjust the topping to taste
Add a little extra maple syrup or a knob of butter at the end for an even richer topping.
✅ Make it ahead
The fruit topping can be prepared in advance and gently reheated before serving.
Pancake batter
- 2 cups (500 ml) all-purpose flour
- 4 eggs
- 1/4 cup (60 ml) sugar, plus extra for serving
- 1 Gala apple, peeled and diced
- 1 Bartlett pear, peeled, cored and grated
- Zest of 1 lime
- Canola oil, for cooking
Over-the-top fruit topping
- 3 tbsp (45 ml) butter
- 1 Gala apple, peeled, cored and diced
- 1 Bartlett pear, peeled, cored and diced
- 1/2 cup (125 ml) golden raisins
- 1/4 cup (60 ml) maple syrup, plus extra for serving
- Lime zest, to taste
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Preparation
- Preheat the oven to 200°F (95°C).
- In a large bowl, whisk the eggs with the sugar until well combined. Add the flour and whisk vigorously until the batter is smooth. Gently fold in the diced apple, grated pear, and lime zest.
- Heat a skillet over medium heat and lightly oil it. Pour about 1/4 cup (60 ml) of batter per pancake. Cook until bubbles form on the surface, flip, and cook until golden. Transfer cooked pancakes to an oven-safe plate, cover loosely with foil, and keep warm in the oven.
- In a large skillet over medium heat, melt the butter. Add the apple, pear, and raisins. Cook for 8 to 10 minutes, stirring gently, until the fruit is tender and lightly caramelized.
- Add the maple syrup and cook for another 1 to 2 minutes, just until the fruit is well coated.
- Serve the pancakes topped generously with the warm fruit mixture, finish with lime zest, and drizzle with extra maple syrup.
Yes. Lemon works very well, but lime brings a brighter, more original touch.
Yes, without the topping. Freeze them flat with parchment paper between each pancake.
Yes. They keep for up to 2 days in the refrigerator and reheat easily in a skillet or in the microwave.
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