When your apples have gone too soft or mealy to be eaten in-hand, this is a great, tasty use for them! No matter what the season, add some comfy apple and spice flavor to your breakfast.
This is a go-to recipe for apple-harvest time, in the fall. However, I’ve also found myself using it a lot through winter and spring. It’s a good answer for those couple of apples that need to be used up even when I don’t feel like baking a pie or other labor-intensive treat.
This is the fifth installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.
This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.
Apple-Cinnamon Spice Pancakes
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.
Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats or quick-cooking oats
2 TBSP Wheat germ or ground flaxseed (optional)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
Whisk together in a separate bowl:
1 3/4 cups milk
4 TBSP butter, melted
1/4 cup honey
1 cup peeled and diced apples
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Fold in the prepared apples. Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.
Serve with maple syrup or applesauce.
Are you hungry yet?
Pip the Pig