Maple Pear Deep-Dish Pancake

"An even richer version of this luscious treat! This smells unbelievable baking in the oven. Prep times does not include standing or cooling time."
photo by katew photo by katew
photo by katew
Ready In:
1hr 35mins




  • Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes.
  • Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish.
  • Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
  • Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes.
  • Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top.
  • Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.

Questions & Replies

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  1. threeovens
    This cake cooks for a long time, but it is so simple to make it is worth it. It is not overly sweet, but I would save it for dessert.
  2. WW Girl
    This dish feels like a dessert in a fancy restaraunt. I love the texture. Next time, I am going to try leaving out the lemon and replacing it with cinnamon. I think that would be a nice twist. I put ice cream on top instead of cream. Loved it!
  3. swissms
    Delicious! I made this in a souffle dish and it puffed up nicely to the top of the looked quite impressive. This is a wonderful breakfast dish, especially when you have special guests. Made as written but did not serve with the heavy cream. This recipe is perfect as is but I also like katew's suggestion to add some almond extract. Yum! Made for 1-2-3 Hits.
  4. katew
    This is an excellent dessert or breakfast.I made this last night and when cooked just turned out the oven till morning and my result was perfect. I forgot my almonds on top and wish I had dropped some almond essence into the mixture but will do so next time. My pears were Buerre Bosc and worked well. Made for ZWT 6.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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