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Ginger-Pecan Pancakes with Raisin Pear Compote

Makes: 8 servings



  • 4 medium red pears
  • ½ cup golden raisins
  • cup freshly squeezed orange juice
  • Juice of 1 lemon
  • ¼ tsp salt
  • 2 tsp chopped fresh rosemary
  • 2 Tbsp light brown sugar, firmly packed


  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ¾ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 2 eggs, beaten
  • cups buttermilk
  • ½ cup milk
  • ¼ cup unsalted butter, melted
  • ½ tsp vanilla extract
  • ½ cup pecans, toasted and chopped
  • Softened butter, for serving


  • To make the pear compote, cut the pears, unpeeled, into 1/2-inch pieces. Combine with raisins, orange juice, lemon juice, salt, rosemary and sugar in a medium saucepan. Cook for 25 minutes over medium-low heat, stirring every 5 minutes. Keep warm until serving.
  • While the compote is cooking, prepare the pancake batter. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and allspice.
  • In a small bowl, whisk together eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients until thoroughly combined. Fold in the pecans.
  • For each pancake, ladle 1/4 cup of batter into a lightly greased non-stick skillet or griddle. Cook for about 2 minutes, or until bubbles form and the edges look done. Flip and cook until browned. Transfer to a warm platter and keep warm. Repeat with the remaining batter.
    Serve pancakes with butter and warm compote.
Ginger-Pecan Pancakes with Raisin Pear Compote Copyright © Rebecca Lang Cooks | rebeccalangcooks.com