Do not drain the pears! The syrup/juice in the can acts as your liquid, sugar, and binder.
Chop the pears right in the can (I used a pair of kitchen scissors).
Dump the fruit and all the liquid into a bowl.
Stir in the pancake mix until it reaches the consistency of a thick muffin batter.
Bake at 350°F in whatever pan you have until a toothpick comes out clean (usually 30 mins).