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Pear Oven Pancake

Pear Oven Pancake
Makes:
6 servings
Prep Time:
15
minutes
Total Time:
30
minutes
based on
21 reviews
No need to prepare this pancake with a griddle. Softly ripened pears and cinnamon paired with a creamy custard-like base make a tender and flavorful combination for indulging your guests. Bake in the oven and then dust with a sprinkling of powdered sugar for a sweet finishing touch.

In this recipe:


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Ingredients:

  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large eggs
  • 1 ripe pear, cored and thinly sliced
  • 1/2 teaspoon ground cinnamon

Directions:

PREHEAT oven to 450º F.

POUR melted butter into 9-inch deep-dish pie plate or cake pan. Swirl to coat bottom and sides of plate.

COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk and eggs in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange pear slices on top of batter in pinwheel design, pushing down slightly. Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle top with sugar mixture.

BAKE for 15 to 20 minutes or until puffed and golden brown. Serve warm.

TIP:
• For a harvest twist on this fabulous recipe, substitute sautéed apples for pears.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious!

    Daniela Harvin from Hopatcong, NJ

    Delicious and easy. Was a great dinner for my whole family!

  •  Star(s)

    Try these substitutions!

    Diane McSweeney from

    This was easy to make and looked lovely enough to serve at a dinner party. The simple addition of 1 teaspoon of either vanilla or almond extract turned this from bland to tempting. Try using apples instead of pears for a tasty treat.

  •  Star(s)

    try peaches

    Marcile Griffin from Dayton, OH

    I used peaches, it was really quite tasty.

  •  Star(s)

    pear pan cake

    Liz Tierney from Martins Ferry, OH

    I shared this with my daughter, since my husband is not partial to pears. We enjoyed it. I thought it was easy to make.

  •  Star(s)

    Pear Oven Pancake

    Bonnie Jones from Andalusia, IL

    I made this last night. It is soooo good. I liked it better at room temp. than warm. Will make it often, Thank you for another good recipe.

  •  Star(s)

    Sweet indulgence

    Adrienne Guarro from York, PA

    Whenever I make this for dessert, my children and husband all have a chorus of praises. I'm always guaranteed lots of hugs when they smell this oven pancake cooking. They prefer it with apples, but they love it with pears too.

  •  Star(s)

    Ooh la la!

    DIANA Gutierrez-Ramoni from Peoria, AZ

    Delicious! Next time I'll try it with sautéed apples. This dish is very reminiscent of the mexican desert dish - Flan. If you want to impress your family and friends, this will definetly rate at the top!

  •  Star(s)

    Tasty Treat

    Melanie Lieber from Provo, UT

    This pear pancake was really tasty. It was quick to make and light and fluffy to eat. It was not too sweet, but the flavor of the pear was enough. Next time I will probably bake it a bit longer though.

  •  Star(s)

    delicious!

    j g from

    I used fat free evaporated milk, splenda baking blend sugar substitute (2 tablespoons) and 2 pears instead of just 1. It was great. Using 2 pears adds a lot of extra moisture however so it took about 45 minutes to bake rather than 15-20.

  •  Star(s)

    Fast and Fabulous

    Rita Vance from Milton, GA

    This recipe is so easy and the results are just like the picture. I used Nestle Carnation Skim Evaporated Milk and I got wonderful results with a few less calories! This is a keeper for a quick, excellent, tasty dessert.

  •  Star(s)

    Excellent

    Randi Sanders from North Venice, FL

    This makes an excellent brunch item. Next time I will try to cut the fat with non-fat evaporated milk and egg substitute. Loved it.

  •  Star(s)

    Pear Oven Pancake

    bertha doyle from Brookland, AR

    I made my own twist on this and used granny smith apples,(did not have a pear)and Who surprised me the most was my husband. He is very picky, but it was gone in no time! Thanks for a easy & wonderful recipe, this will be made over and over.

  •  Star(s)

    Pear Oven Pancake

    Jmarie Gray from TYLER, TX

    This was great and I made it sugar free for a diabetic.

  •  Star(s)

    Great base recipe

    Dei Cyprian from Bakersfield, CA

    Last week I made with pear according to recipe, it was very good. This week I made but used blackberries instead. Instead of cinnamon, I did a fine sprinkling of granulated sugar. It came out great. This will probably be good with any type of fruit.

  •  Star(s)

    pear oven baked pancake

    madeline a. from dartmouth,ma

    in a week's time i have varied the fruits with this recipe...apples...cherries....next time going to try pineapple.everyone is enjoying and so easy to make

  •  Star(s)

    Accidental Substitution (but good)

    Cathy Prentice from Lubbock, TX

    My family loved this, even though I mis-read the ingredients. I used sweetened condensed milk instead of evaporated. It gave it a dense bread-like texture. (I wondered why it took longer to cook.) I used apples sauteed in butter with ginger, just until soft, because my daughter doesn't like pears. Tastes wonderful. Will follow recipe better next time.

  •  Star(s)

    Rushing

    L D Rushing from Baton Rouge, LA

    This was delicious. I used a lowfat version using fat free carnation evaporated milk, fat free butter and 1 egg plus two egg whites. It was still delicious. I will make again.

  •  Star(s)

    Pear Oven Pancake

    Retta Moen from

    Excellent! Nice flavor, the sugar & cinnamon added just enough sweetness to the pears. Just a note, follow instructions on using deep dish for baking, as the pancake raises juices can over flow. I will make this again!

  •  Star(s)

    What a great pancake

    Dale Keil from Fullerton, CA

    I was a little sceptical about this one and was I pleasantly surprised. It reminds me of a peach pie dish my mother-in law used to make. I will definitely make this again & maybe I will try sliced peaches.

  •  Star(s)

    pear oven pancake

    helen freese from toney, AL

    This was great, but a lot of calories. I cut it the next time by using egg beaters, Carnation fat-free, and splenda and it was almost as good. Thanks for the recipe.

  •  Star(s)

    Different sort of breakfast

    Senaida Salas-Kanitsch from Glendale, AZ

    This pancake was very good I really wasn't sure what the texture would be like since I have kids that are very sensitive to different textures but they ate it and really liked it so it is a hit in our home!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 135mg (45% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 22g
  • Protein: 8g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pear Oven Pancake

Ingredients

  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large eggs
  • 1 ripe pear, cored and thinly sliced
  • 1/2 teaspoon ground cinnamon

 

Directions

PREHEAT oven to 450º F.

POUR melted butter into 9-inch deep-dish pie plate or cake pan. Swirl to coat bottom and sides of plate.

COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk and eggs in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange pear slices on top of batter in pinwheel design, pushing down slightly. Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle top with sugar mixture.

BAKE for 15 to 20 minutes or until puffed and golden brown. Serve warm.

TIP:
• For a harvest twist on this fabulous recipe, substitute sautéed apples for pears.

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