Breakfast · Pancakes & waffles
Apple Cinnamon Buttermilk Pancakes
Finely grated apple disappears into the batter while keeping the pancakes tender. The buttermilk mix supplies the structure and tang, so the additions stay small enough not to weigh it down.
Jump to ingredients
- Yield
- 8 small pancakes (2 servings)
- Prep
- 10 min
- Cook
- 12 min
- Rest / chill
- 2 min
- Total
- 24 min
Ingredients
1 cup buttermilk pancake mixBirch Benders: USDA Organic- 2/3 cup water, plus 1 tablespoon if needed
- 1/2 cup peeled apple, finely grated
1/2 teaspoon ground cinnamonMorton & Bassett: USDA Organic- 2 teaspoons neutral oil for the skillet
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Grate the apple
Peel and finely grate the apple, then measure 1/2 cup. Gently squeeze out excess juice if it pools on the plate.
Mix the batter
Whisk mix, 2/3 cup water and cinnamon just until no dry pockets remain. Fold in apple and rest for 2 minutes; the batter should fall slowly from a spoon.
Warm the skillet
Heat a nonstick skillet over medium heat for about 2 minutes, then wipe with a little oil. Reduce the heat if the oil smokes.
Cook the first side
Pour scant 1/4-cup portions into the skillet. Cook 2 to 3 minutes until the edges look set and bubbles open on the surface.
Flip until set
Turn once and cook another 1 to 2 minutes, until both sides are golden and a split pancake shows no wet batter. Repeat, oiling lightly as needed.
Kitchen tips
Add the optional tablespoon of water only when the rested batter is too stiff to spread.
Turn down the heat between batches if the apple sugars cause dark spots before the center sets.
Substitutions
Grated pear can replace apple; squeeze it lightly if very juicy.
For a dairy-free or gluten-free variation, replace the buttermilk mix with a mix labeled for that need and follow its liquid directions.
Storage
Cool within 2 hours, refrigerate for up to 3 days, and reheat until hot throughout.
Serving suggestions
Serve two to four pancakes per person with extra apple slices and syrup offered separately at the table.
Make ahead
Cook and cool the pancakes within 2 hours, then refrigerate for up to 3 days. Reheat in a covered skillet on low until hot throughout.
Allergen details
Contains: wheat, milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Birch Benders - Pancake & Wkl Mix Buttermilk - 16 oz × 1 — $8.06
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
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Read recipe →Frequently asked questions
Can I add chunks of apple?
Fine shreds cook more reliably in this short time. Large chunks may stay hard and prevent the pancakes from lying flat.
Why are the centers gummy?
The heat may be too high or the apple too wet. Use smaller pancakes, lower the heat and check the cut center before serving.