I’m not much of a pancakes person, to be honest. But whenever we had big sleepovers at Kat and Marissa’s house last year, we’d make big breakfasts with scrambled eggs, sausage, bacon and Kat’s apple pancakes. So when I was contributing to breakfast for a group of friends this weekend — several states away from Kat — I just had to make apple pancakes.
It was my first attempt at all-from-scratch pancakes, and I have to say I was happy with them. Real butter and buttermilk are the foundation for great homemade pancakes. These are enhanced by warm spices — cinnamon, nutmeg, ginger — and apple chunks that still pop when you bite in. They’ll make a pancakes person out of anyone.
Spiced Apple Pancakes
You know, I actually turned to Kids Cook!, a cookbook I used to use when I wanted to make breakfast in bed for my parents on special occasions. I used the measurements for the blueberry pancakes recipe, then added spices and chopped apples. Makes about 12 small pancakes
- 1 cup flour
- 2 tablespoons brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (I didn’t measure the spices, so those are safe guesses)
- 1/2 teaspoon grated nutmeg
- 1/2 ground ginger
- 2 tablespoons melted butter
- 1 egg
- 1 cup buttermilk
- 1 large green apple, cut in half-inch chunks or smaller
Whisk dry ingredients together in a large bowl. Add butter, egg and buttermilk. Then stir in apples.
Get a griddle hot, melt a little butter and place a few spoonfuls of batter on the surface. When the tops start to bubble, flip and cook until done through.
Serve with maple syrup and more cinnamon if you want. They are pretty good plain, too.
