Fluffy Spelt Pancakes with Pear and Cardamom Spice

Spelt pear and cardamom pancakes are soft, lightly spiced pancakes made with wholegrain spelt flour, grated pear, and a good pinch of ground cardamom in the batter.

Spelt flour has less gluten than regular wheat flour, so the batter stays tender if you don't overmix it. The grated pear adds moisture and a soft sweetness without needing much added sugar.

I grate the pear straight into the wet ingredients so it breaks down as it cooks, leaving soft pockets of fruit through each pancake rather than big chunks.

The batter comes together in one bowl and rests for 10 minutes while you heat the pan. That short rest lets the spelt flour hydrate properly, which keeps the pancakes from turning gummy in the middle.

Why You'll Love This Recipe

Grated pear keeps the batter moist without extra sugar
Spelt flour gives a light, wholegrain texture
One bowl, ready in about 40 minutes start to finish
Cardamom adds warmth without tasting like a spice cake

Spelt pear cardamom pancakes cooking in a nonstick skillet with bubbles forming on the surface before flipping

Ingredient Notes

Spelt flour: Spelt has less gluten than regular wheat flour, so the batter stays soft if you whisk it gently. Whole wheat flour works as a substitute but gives a denser pancake.
Pear: Use a ripe but firm pear like Bartlett or Conference so it grates easily and holds some shape. Overripe pears turn watery and thin out the batter.
Ground cardamom: Ground cardamom gives a floral warmth that's milder than cinnamon. Freshly cracked pods and ground seeds taste stronger, so use half the amount if grinding your own.
Milk: Whole milk gives the richest crumb. Oat milk or almond milk both work, though the batter will be slightly thinner.
Light brown sugar: Brown sugar adds a light caramel note that pairs well with pear. White sugar works fine if that's what you have.

Plate of spelt pear cardamom pancakes served with maple syrup and coffee on a breakfast table with a linen napkin

Prep Time 15 mins

Cook Time 15 mins

Rest Time 10 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: European

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 1.10

Calories: 320

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian

Description

These pancakes use grated fresh pear folded straight into a spelt batter, so the fruit turns soft and jammy as it cooks instead of sitting on top as a topping.

Ingredients

Dry ingredients

200 g Spelt flour
2 tsp Baking powder
1 tsp Ground cardamom
1/4 tsp Salt
2 tbsp Light brown sugar

Wet ingredients

2 Eggs (large)
300 ml Whole milk
30 g Unsalted butter, melted (plus extra for frying)
1 tsp Vanilla extract

Fruit and topping

1 Ripe pear, grated (large (about 150 g); firm-ripe, coarsely grated)
1/2 Pear, thinly sliced (, optional; for topping)
Maple syrup (to serve)
2 tbsp Toasted pecans (optional; for topping)

Instructions

Make the batter

1
Whisk spelt flour, baking powder, ground cardamom, salt, and brown sugar together in a large bowl.
2
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
3
Pour the wet mixture into the dry ingredients and whisk until just combined. Small lumps are fine, don't overmix or the pancakes turn dense.
4
Fold in the grated pear with a spatula until evenly distributed.
5
Let the batter rest for 10 minutes at room temperature so the spelt flour hydrates fully.

Cook the pancakes

6
Heat a nonstick skillet over medium heat and melt a small knob of butter, wiping off any excess with a paper towel.
7
Ladle about 1/4 cup of batter per pancake into the pan, leaving space between each.
8
Cook for 2 to 3 minutes until bubbles form on the surface and start popping, and the edges look set.
9
Flip and cook for another 1 to 2 minutes until golden brown and cooked through in the center.
10
Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.

Serve

11
Stack the pancakes and top with a pat of butter, maple syrup, and fresh pear slices.
12
Scatter toasted pecans over the top if using, and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 70mg24%
Sodium 320mg14%
Potassium 250mg8%
Total Carbohydrate 45g15%
Dietary Fiber 4g16%
Sugars 10g
Protein 9g18%

Vitamin A 300 IU
Vitamin C 3 mg
Calcium 120 mg
Iron 2 mg
Vitamin D 20 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 30 mcg
Vitamin B12 0.3 mcg
Phosphorus 150 mg
Magnesium 30 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Don't overmix the batter, small lumps of flour are fine and keep pancakes soft.
Rest the batter for 10 minutes before cooking for a more tender crumb.
Grate pear coarsely rather than dicing, it cooks into the batter more evenly.
Keep the pan on medium heat so the sugar and spice don't scorch before the center sets.

Keywords: spelt pancakes, pear pancakes, cardamom pancakes, spelt breakfast, wholegrain pancakes

Equipment

10-inch nonstick skillet
box grater
mixing bowls
whisk
ladle or 1/4 cup measure

Tips

Whisk the batter just until the flour disappears, a few small lumps are fine and keep pancakes tender.
Rest the batter for 10 minutes before cooking so the spelt flour has time to hydrate fully.
Cook on medium heat, not high, since cardamom and sugar can catch and darken too fast on a hot pan.
Grate the pear on the coarse side of a box grater so it holds texture instead of turning mushy.
Flip once you see bubbles forming and popping across the surface, not before, or the pancake will tear.

Variations

Swap the pear for grated apple and add a pinch of ground ginger for a firmer, tangier fruit note.
Stir in 2 tablespoons of chopped toasted pecans for crunch against the soft pear pieces.
Use half spelt flour and half rolled oats, ground fine, for a heartier, slightly nutty pancake.

Storage and Reheating

Cool leftover pancakes fully before stacking them with parchment between layers. Store in an airtight container in the fridge for up to 3 days.

To reheat, warm them in a dry skillet over medium-low heat for 1 to 2 minutes per side, or in a 160 C / 320 F oven for 8 minutes. A microwave works too, though the edges soften instead of staying crisp.

To freeze, layer cooled pancakes with parchment in a freezer bag and lay flat for up to 2 months. Reheat straight from frozen in a toaster or skillet, no need to thaw first.

Serving Suggestions

Serve spelt pear cardamom pancakes warm with a small pat of butter melting into the top and a drizzle of maple syrup. Extra thin pear slices fanned over the stack look good and add a fresh bite against the soft, spiced crumb.

A spoon of Greek yogurt on the side balances the sweetness if you're serving these for breakfast rather than dessert. Toasted pecans or walnuts scattered over the top add crunch.

For a weekend brunch, pair the stack with crisp bacon or breakfast sausage and a pot of strong coffee or spiced chai.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pear-cardamom-pancakes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!