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Caramelized Pear Oven Pancake with Maple-Cashew Whipped Cream

Easy to prepare and full of rich flavor, this dish is the perfect way to celebrate an early fall breakfast with a group.


I love breakfast, especially on the weekends. It’s a time where life takes pause and allows me to dabble in the kitchen as long as I’d like. And while I love going out for for a nice cup of coffee and something to nibble on, sometimes breakfast just tastes better at home. Maybe it’s because I can stay in my comfy pajamas as long as I’d like.


Pancakes are one of my most favorite breakfast items. From silver dollar to German pancakes I’ve tried and loved them all. Today’s post is on par with the German varietal and will not disappoint. Lovely bosc pears are in peak season right now and are perfect for this dish. They are especially delicious when enhanced with rich caramel. A light and creamy vanilla bean + maple cashew whipped cream tops it all off.


This dish was definitely my sweet treat “cheat” of the weekend. It’s also a little bit of a cheat because I used my favorite pancake & waffle mix in this recipe. While I love mixing up my own flours, the pancake & waffle mix from Cherrybrook Kitchen (which can be found at Whole Foods) is the best! It is also largely allergen-free (peanut-free, wheat-free, dairy-free, egg-free). So whether you are following an allergen-free diet or are just looking for a delicious morning breakfast treat, this recipe is for you! It was hard to have just one slice! I hope you enjoy!

Caramelized Pear Oven Pancake with Maple-Cashew Whipped Cream

  • Author: Homegrown Provisions
  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: Vegan, Gluten-Free


Amazingly easy, this sweet breakfast treat is sure to please!



  • 2 bosc pears (pealed, cored and sliced)
  • 2 tbsp coconut sugar (or brown sugar if you do not have coconut)
  • 2 tbsp EarthBalance Butter
  • juice of 1/2 lemon
  • 1 tbsp cinnamon
  • 2 cups of Cherrybrook Kitchen Pancake & Waffle Mix
  • 1 1/2 cups Almond Milk
  • 1/4 tsp vanilla extract
  • 1 tbsp vegetable oil
  • 1 vanilla bean
  • 1/4 cup of water + more to cover cashews
  • 1 1/2 cups of cashews
  • 3 tbsp maple syrup (plus more if you’d like for topping)
  • a dash or two of confectioners’ sugar (optional)


  1. Fill a medium bowl with cashews and cover with water. Set aside while preparing the rest of the dish.
  2. Preheat oven to 425 degrees F.
  3. Warm a cast-iron skillet over medium heat.
  4. Add EarthBalance butter and melt slightly.
  5. Then add pears and coconut sugar.
  6. Mix well, stirring frequently until pears are caramelized (about 8 minutes).
  7. Add lemon juice and sprinkle cinnamon over the top of the pears.
  8. In a separate bowl, mix together Cherrybrook Kitchen Pancake & Waffle mix, almond milk, vanilla extract and vegetable oil. Mix well.
  9. Pour pancake batter over the pears in the cast iron skillet. Use a spatula to spread evenly.
  10. Bake for about 20-25 minutes, or until golden brown.
  11. Let oven pancake cool for at least 15 minutes.

Maple-Cashew Whipped Cream

  1. Drain soaked cashews and place in a food processor or blender. Add maple syrup and 1/4 cup of water.
  2. Cut vanilla bean lengthwise and scrape seeds. Place the seeds in the food processor/blender.
  3. Whirl away until the mixture is smooth and creamy.


  1. Take a bread knife and follow the pancake along the edges and around the cast-iron skillet to loosen.
  2. Flip skillet over on a cutting board to turn pancake fruit-side up.
  3. Slide pancake back into skillet to serve.
  4. Dust with confectioners’ sugar.
  5. Slice pancake and serve topped with maple-cashew whipped cream + maple syrup.
  6. Enjoy!

September 2, 2014