Apple Buttermilk Pancakes

Time to Cook: 
15 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
Learn More About This Recipe +

Pancakes are great on a cool fall morning, and a wonderful way to get the kids into the kitchen. Have them crack the eggs, stir and measure. Before you know it, you'll be able to hand the entire job over to them and sit back while they whip up some hot, fluffy, pancakes for your breakfast. Some boiled, poached, or fried eggs are always good on the side, and if you really want to have the full monty, get some bacon going in the oven.

If syrup isn't your thing, pancakes are also great topped with fresh fruit, yogurt, curd, or whatever spreads and sauces your heart desires. There are some great flavours of spreadable cream cheese, chocolate hazelnut toppings, or you can stick to maple syrup.

These particular pancakes take advantage of fall apples, some healthier flour, and buttermilk for flavour. I highly recommend that you don't substitute the buttermilk for plain milk, because the buttermilk adds some great flavour to the batter. I also recommend eggs on the side because, well-eggs go with anything, right?

Fall apples and tangy buttermilk make these fluffy pancakes some of the best yet! You'll love them topped with maple syrup or fresh fruit, alongside some BC eggs for breakfast, lunch, or even dinner.


1 1/2 cups flour

1/2 cup multigrain or whole wheat flour

2 Tbsp sugar

1 1/2 tsp baking powder

3/4 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

2 cups of buttermilk

1/4 cup unsalted butter, melted

1 apple peeled, cored, and grated


1. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, baking soda and salt. Set aside. In a separate bowl, whisk together the eggs, buttermilk, and butter. Pour into the dry ingredients and stir until just combined. Squeeze the liquid out of the grated apple and fold into the batter.


Apple Buttermilk Pancakes

2. Make as usual for pancakes-on a lightly oiled nonstick pan, spoon the batter at about 1/4 cup per pancake over medium heat until small bubbles are breaking on the surface. Turn the pancakes over and continue to cook until nicely browned. Keep the pancakes warm as you make them by placing them in at 170 F oven in a single layer on a cookie sheet. Serve hot with your choice of toppings.

Adapted from Canadian Living