My husband and I just finished wolfing down these pancakes - we thought they were delicious! I will definitely serve these when my kids visit for the holidays. The batter is thick because it has so much apple and walnuts in it. I added just a dash more milk and spread the batter a little as I spooned it out. I also turned the griddle to 350 degrees to make sure the pancakes cooked through. No, the pancakes were not perfectly round, but they had a certain ungainly charm! I didn't have cinnamon, so I used apple pie spice which added another layer of flavor. These were perfect for a cool, fall morning!
Apple-Walnut Buttermilk Pancakes
Charles E. Walton IV
Prep: 10 minutes, Stand: 10 minutes, Cook: 6 minutes per batch.
Yield: Makes about 10 pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter, melted and cooled
- 1 peeled and sliced firm apple (such as Granny Smith)
- 1/2 cup chopped walnuts
- 1/4 teaspoon cinnamon
- 1. Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Add apple, walnuts, and cinnamon to batter, and fold in gently. Transfer to a large measuring cup, and let stand 10 minutes.
- 2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
Only you will be able to view, print, and edit this note.Add Note