Cranberry pear pecan oven pancake

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Waking up to nearly freezing temperatures is requiring a bit of extra effort on my part these days. Having grown up in the desert, I’m still not fully acclimated to the PNW climate (after nearly a decade!). On top of that, I’m not really a morning person; I like to take things slow, and anything requiring more than about 20% brain power before 8am is a no-go. 

Enter: easiest-ever oven pancake! When we’re not making potato pancakes, we whipping up our plant-based inspired spin on a classic dutch baby. This low effort / high payoff treat that promises to warm up the entire house is enticing enough to drag me out of bed and get started with the day. Not a sweets-for-breakfast type of person? These also make the perfect pick-me-up snack or dessert and just the right holiday recipe to pull out your handy cast iron skillet and get cooking with.

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cranberry pear pecan pancake dough
cranberry pear pecan pancake

I’ve eaten my fair share of oven pancakes and absolutely adore this seasonal version–tart, blistery cranberries, caramelized pears and crunchy, toasted pecans come together for a tender autumnal explosion that is sure to delight the senses. 

With the batter base in place, flavor combinations here are endless–apple, orange, chocolate, ginger, almond, hazelnut, walnut, and chai are just a few other ideas for the season. Experiment with what you love and have on hand!  

What’s in your pancake? Let us know! #closedloopcooking

Cranberry pear pecan oven pancake   by

Tart, blistery cranberries, caramelized pears and crunchy, toasted pecans come together in this easy oven pancake for a tender autumnal explosion that is sure to delight the senses.

makes: 1 8" pancake, approx 4 servings | prep time: 5 min | cook time: 25 min | total time: 30 min

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cranberry pear pecan pancake

Ingredients

  • 2 flax eggs (2 tbs flax meal + 5 tbs water, let sit)
  • 1 tbsp raw unsalted pecans, chopped
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp nutmeg
  • 1/8 kosher salt
  • 1/2 cup water or plant based milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 - 2 tbsp oil, to coat
  • 1/2 pear, thinly sliced
  • 1 tbsp dried cranberries
  • powdered sugar, to top (optional)

To-Do's

  1. Preheat oven to 450°.⁣⁣
  2. In a medium bowl, combine flax meal and water and set aside to thicken. 
  3. Add pecans to an 8”* dry cast iron pan over medium heat. Toast for 5 minutes, stirring frequently to prevent burning, until browned and fragrant. Set aside.
  4. To a large bowl, add flour, baking powder, nutmeg, and salt. 
  5. To flax mixture, add water or milk, maple syrup and vanilla extract. Whisk to combine, then add to dry ingredient bowl and whisk until smooth. ⁣⁣
  6. Generously brush cast iron pan with oil, then pour batter into pan, evenly spreading over the bottom. Add pears and cranberries, pressing them down slightly into the batter. Bake for 20-25 minutes until golden brown.
  7. Remove pancake from oven and let cool for 5-10 minutes. Run a butter knife around the edge to loosen, then remove**, place on a serving dish and slice into eighths. Top with toasted pecans, optional (but recommended) powdered sugar and enjoy!

Notes

*remember to measure across bottom of pan, not top
**or just eat straight from the pan

We have not tested with other flours, if you give it a try, let us know how it turns out!

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