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
- 500 ml (2 cups) all-purpose flour
- 4 eggs
- 1 tablespoon (15 ml) maple syrup, plus more for serving
- 500 ml (2 cups) milk
- 1 Royal Gala apple, peeled, cored and grated
- 1 Bartlett pear, peeled, cored and grated
- Zest of 1 lime
- Canola oil
Over-the-top fruit topping
- 3 tablespoons (45 ml) butter
- 1 Royal Gala apple, peeled, cored and sliced
- 1 Bartlett pear, peeled, cored and sliced
- 125 ml (½ cup) golden raisins
- 125 ml (½ cup) maple syrup, plus more for serving
- Lime zest, to taste
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Preparation
Pancakes
- Preheat the oven to 95 °C (200 °F).
- In a large bowl, place the flour and form a well in the center. Add the eggs, maple syrup and milk. Whisk energetically until there are no more lumps. Add the grated apple and pear along with the lime zest, then mix gently.
- Heat a pan over medium heat and add about ½ teaspoon of oil to the center. Using a paper towel, spread the oil so only a thin layer remains (keep the paper towel to oil the pan between each pancake).
- Pour a small amount of the batter in the center of the pan and tilt it to form a thick pancake about 15 cm (6 in) in diameter. Make sure the apples and pears are well distributed in the batter, otherwise they will sink to the bottom. Cook for 2 minutes or until nicely colored. Flip the pancake and cook 2 minutes more. Keep warm in the oven on a plate covered with aluminum foil, then repeat until there is no more batter left.
Topping
- While the pancakes cook, prepare the topping. In a large pan heated over medium heat, melt the butter, then add the apple, pear and raisins. Pour in the maple syrup and mix gently. Cook for 8 to 10 minutes, stirring regularly, until the fruits are tender. Turn off the heat and keep warm.
- Divide the pancakes onto plates and pour the fruit mixture over top. Garnish with lime zest and serve with extra maple syrup, of course.
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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