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Buttermilk Pancakes with Chocolate Truffle Syrup & Candied Pears

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For the Buttermilk Pancakes:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 eggs (room temperature)
  • 2 cups buttermilk (room temperature)
  • ¼ unsalted butter (melted, cooled)
  • pinch of cinnamon

For Truffle Syrup:

  • 8 David & Harry Truffles

For the Candied Pears:

  • 2 large pears (diced)
  • ¼ cup brown sugar


Buttermilk Pancakes:

  • In a large bowl, whisk all eight ingredients together. Don’t over mix the batter.
  • Preheat a skillet to medium-high heat. Spray the skillet with non-stick cooking spray.
  • Ladle about 1/3 cup of the batter into the skillet. Once little bubbles appear, flip the pancake. Cook for another minute or until golden brown.
  • Repeat the process until all the batter has been used. Drizzle your pancake with the truffle syrup and garnish with the candied pears!

Chocolate Truffle Sauce:

  • In a medium saucepan over medium heat, melt six chocolate truffles.
  • Stir to make sure the chocolate doesn’t burn. Remove from heat.

Candied Pears:

  • Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray.
  • Toss pears with brown sugar and place on baking sheet.
  • Bake for about 20 minutes or until golden and caramelized.


*Buttermilk pancakes adapted from Food Network
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