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Give your pancakes a seasonal makeover. These fluffy flapjacks feature juicy wedges of Ontario-grown Bartlett pears nestled into a rich ricotta batter cooked to golden perfection. Top with a pat of butter and a sizable drizzle of maple syrup for the ultimate pancake breakfast experience.

12-13 pancakes

Pear Ricotta Pancakes

20 minPrep Time

20 minCook Time

40 minTotal Time

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  • 1 1/2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup milk
  • ¾ cup ricotta
  • 3 large eggs
  • 1 tbsp butter, melted
  • 1 tsp vanilla
  • 2-3 Ontario-grown Bartlett Pears, sliced into thin wedges
  • Additional butter for greasing the skillet or griddle


  1. Place the flour, sugar, zest, baking powder and soda, and salt in a large bowl and whisk to combine.
  2. In a separate bowl whisk to combine the milk, ricotta, eggs, butter, and vanilla. Form a well in the center of the dry ingredients and pour the ricotta mixture into the center. Stir until the batter forms. The mixture should be a little lumpy, don’t overmix.
  3. Melt butter in a cast-iron skillet or griddle over medium heat. Once the butter is frothy, ladle a ¼ cup of the batter onto the skillet. Place 3-4 pear wedges on top of the pancake batter and wait for bubbles to break the surface of the batter.
  4. Flip the pancake and continue to cook until golden on the opposite side. Repeat with the remaining batter, storing the cooked pancakes in a 150°F oven to keep them warm.
  5. Divide the pancakes across four plates and top with butter and maple syrup. Serve immediately.

Recipe by Susan of Rhubarb and Cod

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