Apple Pancakes

David Reeves


Based on Memphis chef Shelley Baltz's "The Best Pancakes," my version sautes the apples in butter and cider, and then adds them to the batter.

With or without the apples, these are my "go-to" pancakes. (If you omit the apples, also omit the cider). I have tried a hundred different pancake recipes and I always return to this one. Light and fluffy, they are quite delicious eaten by themselves without any topping. When I fixed these for a friend recently, he called them "sublime!" See if you don't agree.

Blue Ribbon Recipe

These are fabulous buttermilk pancakes before the other ingredients that make them extra special. When you smear the cinnamon sugar butter on top, it's almost like eating an apple pie! The Test Kitchen

★★★★★ 5 votes
20 Min
10 Min
Stove Top


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2 c
all purpose flour
1/4 c
2 1/4 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
kosher salt
eggs, slightly beaten
2 c
1 tsp
pure vanilla extract
1/4 c
unsalted butter, melted
3 Tbsp
hard apple cider
gala apples, peeled and small diced


1/2 c
unsalted butter, softened
1 pinch
kosher salt
1 Tbsp
brown sugar
1/2 tsp
ground cinnamon

How to Make Apple Pancakes


  • 1Prepare apples and cook in the butter and cider in a non-stick skillet until tender. Allow to cool slightly.
  • 2While apples are cooking, mix together the dry ingredients.
  • 3Mix together the eggs, buttermilk and vanilla in a large bowl.
  • 4Add the cooled apple mixture to the wet ingredients and mix well.
  • 5Add the dry ingredients to the wet ingredients until just incorporated.
  • 6Pour desired pancake size onto a hot griddle or pan and flip once bubbles start to form all over the pancake.
  • 7Serve with Brown Sugar Cinnamon Butter and/or warm maple syrup.

Printable Recipe Card

About Apple Pancakes

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Flour
Regional Style: American
Collection: A is for Apple
Hashtags: #apple, #cider

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