The cinnamon and pears in this recipe make it the perfect fall dish to serve, as dessert or even a very decadent breakfast.
For the pancakes, mix together all of the wet ingredients and dry ingredients in separate bowls. Fold together. Grill the pancakes in the size of your choosing on a hot griddle with some buttter.
To make the pears, combine the water, sugar, lemon zest, and vanilla bean seeds and pod in a medium saucepan and bring to a boil over high heat, stirring until the sugar is completely dissolved. Peel the pears, leaving the stem intact, and slice off the bottom 1/8 inch of each pear to create a flat, stable base.
Reduce the heat to keep the poaching liquid at a bare simmer and add the pears, laying them on their sides so they are almost completely submerged. Cook, turning the pears occasionally so that they become saturated on all sides, until they are just tender when pierced with a fork, about 7 minutes.
Allow the pears to cool completely in their poaching liquid. Serve immediately, placed upright on the plate, or transfer the pears and liquid to an airtight container and store in the refrigerator for up to 2 days.
Serve the pancakes with a scoop of vanilla ice cream, a sprinkle of cinnamon, and the pears.