Slow Cooker Cardamom Pear Pancakes with Brown Butter

Name: Slow Cooker Cardamom Pear Pancakes with Brown Butter
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 2½ medium (450 g) firm but ripe pears, peeled, cored, and cut into ½-inch (12 mm) cubes; ¾ tsp (1½ g) ground cardamom; 1 cup (125 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) kosher salt; 4 (200 g) large eggs, at room temperature; 1¼ cup (295 ml) whole milk, at room temperature; 1 tsp (5 ml) vanilla extract; 3 tbsp (43 g) unsalted butter, melted and cooled slightly, melted and cooled slightly; 4 tbsp (57 g) unsalted butter; 2 tbsp (25 g) granulated sugar (optional)

From the MyKitchenBank Kitchen

A Scandinavian-inspired baked pancake made in a slow cooker, studded with cardamom-spiced pears and finished with nutty brown butter. The slow cooker keeps the pancake custardy in the center while the edges crisp slightly. Serve warm, cut into wedges, with more brown butter and a dusting of cardamom sugar.

Prep: 15 min
Cook: 2 hr 30 min
Wait: 10 min
Total: 2 hr 55 min
Makes: 1 pancake (serves 4)

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Steps

Before you start

Line your slow cooker with parchment paper for easy removal
Have all ingredients at room temperature for even cooking
Preheat the slow cooker on low for 5 minutes if your model runs cold

1
Prepare the slow cooker
- Line a 5- to 6-quart slow cooker with parchment paper or foil, allowing it to hang over the sides for easy removal.
- Lightly coat the parchment with cooking spray.
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Tip: The parchment makes it easy to lift out the finished pancake without breaking it.
2
Toss pears with cardamom
- In a small bowl, combine the diced pears with ½ tsp of the ground cardamom.
- Toss gently to coat.
- Set aside.
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Tip: Coating the pears with cardamom early distributes the spice evenly throughout the pancake.
3
Whisk dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and remaining ¼ tsp cardamom.
- Set aside.
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Tip: Sifting or whisking the dry ingredients prevents lumps and ensures the leavening is evenly distributed.
4
Combine wet ingredients
- In another large bowl, whisk together the eggs, milk, vanilla extract, and melted butter until smooth and well combined.
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Tip: Whisking thoroughly incorporates air, which helps the pancake rise slightly in the slow cooker.
5
Make the batter
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined—the batter should be smooth with no dry flour streaks but still slightly thick.
- Do not overmix.
- Fold in the cardamom-pear mixture with a rubber spatula.
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Tip: Overmixing develops gluten and toughens the pancake; stop as soon as you don't see flour.
6
Pour batter into slow cooker
- Pour the batter into the prepared slow cooker and smooth the top with a spatula.
- Cover with the slow cooker lid.
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Tip: Make sure the parchment does not fold over the edge in a way that will interfere with the lid closing.
7
Cook on low
- Cook on low for 2½ to 3 hours.
- The pancake is done when the edges are set and slightly firm to the touch, the center still feels slightly custardy (a toothpick inserted in the center may have a few moist crumbs, which is fine), and the pears are very tender.
- The top may have small cracks, which is normal.
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Ready when: Edges are set, center is custardy but not raw, pears are very tender, and top may have fine cracks
Tip: Every slow cooker runs at a different temperature; begin checking at 2 hours 15 minutes. The pancake will firm up a bit as it cools.
8
Rest before removing
- Turn off the slow cooker and let the pancake rest in the covered cooker for 10 minutes.
- This allows the structure to set further.
9
Remove and brown the butter
- While the pancake rests, make the brown butter: place 4 tbsp (57 g) unsalted butter in a small saucepan over medium heat.
- Swirl occasionally as it melts, froths, and the solids turn golden brown, about 5–7 minutes.
- You will smell a nutty aroma.
- Pour into a bowl and let cool for 2 minutes.
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Ready when: Butter is golden brown with a nutty aroma, solids are dark brown (not black)
Tip: Watch closely in the final minutes—brown butter can burn quickly. If it smells burnt, discard and start again.
10
Lift out and slice
- Carefully lift the pancake out of the slow cooker using the parchment paper overhang.
- Slide it onto a cutting board and let cool for 1–2 minutes.
- Cut into 4 wedges or squares.
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Tip: The pancake will be warm and fragile; support it gently from underneath as you slide it.
11
Serve with brown butter
- Transfer the pancake wedges to plates.
- Drizzle each with warm brown butter.
- If desired, mix 2 tbsp sugar with ¼ tsp ground cardamom and dust over the top.
- Serve immediately.
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Tip: The pancake continues to set as it cools, so eating it while still warm ensures the most tender, custardy texture.

Good to know

Tips

For a less custardy pancake, increase the slow cooker time to 3–3.5 hours. For a more custard-like center, reduce to 2 hours. The texture is a matter of preference.
Brown butter can be made ahead and reheated gently just before serving. Store it in the refrigerator for up to 1 week.
If your slow cooker runs very hot, cook on the lowest setting or consider cooking at medium-low for 3–4 hours instead.
This pancake is delicious served with a dollop of plain yogurt, crème fraîche, or lightly whipped cream, in addition to the brown butter.

Make ahead

The batter can be made up to 4 hours ahead and refrigerated in an airtight container; fold in the pears just before cooking. The slow cooker cooks best from a cold or room-temperature batter, so do not let it sit at room temperature longer than 15 minutes before cooking.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, covered, until warm. You can also eat it cold with fresh whipped cream or yogurt. Do not freeze; the texture becomes dry.

Substitutions

firm but ripe pears → Apples (such as Granny Smith or Honeycrisp), cut into the same size. Apples have a firmer texture and slightly tart flavor; reduce cardamom to ½ tsp total if preferred.
ground cardamom → Ground ginger (use ½ tsp total) or ground cinnamon (use ½ tsp total). Ginger adds warmth and spice; cinnamon is sweeter and more familiar. Both pair beautifully with pears.
whole milk → Half-and-half, buttermilk, or unsweetened oat milk. Half-and-half makes the pancake richer; buttermilk adds tang and a slightly lighter crumb; oat milk is a dairy-free option.
all-purpose flour → Whole wheat pastry flour (use the same amount). Adds a slightly nutty flavor and more fiber; the pancake will be denser.