Signing you in…

Honey Apple Pancakes

Honey Apple Pancakes

Tender buttermilk pancakes are folded with grated apple and warmed with cinnamon, then finished with a glossy honey-apple topping. This breakfast is cozy, lightly sweet, and easy enough for a weekend morning.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Ingredients

  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter (melted and divided)
  • 2 tsp baking powder
  • 1.25 cups buttermilk
  • 1 large apple (peeled, cored, and grated)
  • 2 tsp neutral oil (for the skillet)
  • 1 tsp ground cinnamon
  • 1.5 cups all-purpose flour
  • 1 tbsp lemon juice (fresh)
  • 0.5 tsp baking soda
  • 1 large apple (cored and thinly sliced)
  • 0.25 cup honey
  • 2 large large eggs
  • 0.5 tsp fine salt

Instructions

  1. Place a rimmed baking sheet in the oven and heat the oven to 200°F (95°C) so the finished pancakes can stay warm without drying out.
  2. Whisk the all-purpose flour, baking powder, baking soda, fine salt, and ground cinnamon together in a large mixing bowl for 30 seconds, until the leavening is evenly distributed and no cinnamon streaks remain.
  3. Whisk the buttermilk, large eggs, 2 tbsp of the melted unsalted butter, and vanilla extract together in a medium mixing bowl for 45 seconds, until the eggs are fully blended and the mixture looks smooth.
  4. Pour the wet mixture into the flour mixture and fold with a flexible spatula for about 30 seconds, stopping when a few small flour streaks remain so the pancakes stay tender.
  5. Fold the grated apple into the batter with the spatula for 15 seconds, then let the batter rest at room temperature for 8 minutes, until slightly thickened and bubbly around the edges.
  6. While the batter rests, combine the sliced apple, honey, lemon juice, and the remaining 2 tbsp melted unsalted butter in a 10-inch skillet over medium heat and cook for 5-6 minutes, stirring often, until the apple slices are glossy, flexible, and lightly syrupy; reduce the heat to low to keep warm.
  7. Heat a 12-inch nonstick skillet or griddle over medium heat for 2 minutes, then brush the surface with about 0.5 tsp neutral oil; the pan is ready when a drop of batter sizzles gently but does not brown immediately.
  8. Scoop 0.25 cup batter per pancake into the skillet, leaving at least 1 inch between pancakes, and cook over medium heat for 2-3 minutes, until bubbles form across the surface, the edges look matte, and the bottoms are golden brown.
  9. Flip each pancake with a thin spatula and cook the second side for 1-2 minutes, until golden brown and the centers spring back lightly when pressed; because the batter contains eggs, the interior should be fully set with no wet batter visible.
  10. Transfer the cooked pancakes to the warm baking sheet in the 200°F (95°C) oven and repeat with the remaining batter, brushing the skillet with additional neutral oil as needed and adjusting the heat to medium-low if the pancakes brown too quickly.
  11. Stir the honey-apple topping in the 10-inch skillet over low heat for 1 minute, until pourable and warm, adding 1 tsp water only if the syrup has thickened too much.
  12. Stack the warm pancakes on plates and spoon the honey-apple topping evenly over each serving, making sure each portion gets both apple slices and syrup.

Nutrition (per serving)

  • Calories: 451
  • Protein: 10 g
  • Fat: 18 g
  • Carbohydrates: 65 g
  • Fiber: 4 g
  • Sugar: 30 g
  • Sodium: 665 mg

More Recipes