Buttermilk Pancakes with Maple Syrup Apples

Vicki Butts (lazyme)


These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid over mixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.


★★★★★ 2 votes

15 Min
20 Min
Stove Top


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2 Tbsp
unsalted butter (1/4 stick)
3 large
golden delicious apples (about 1 1/2 pounds) peeled, cored, cut into 1/2-inch thick slices
1 Tbsp
pure maple syrup
1/2 c
pure maple syrup
1/2 tsp
ground cinnamon


1 c
all purpose flour
2 Tbsp
yellow cornmeal
2 Tbsp
golden brown sugar, packed
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
1 c
1 c
plain whole-milk yogurt
1 large
1 1/2 Tbsp
unsalted butter, melted
additional unsalted butter
additional pure maple syrup

How to Make Buttermilk Pancakes with Maple Syrup Apples


  • 1For maple syrup apples:
    Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; saute until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
  • 2For pancakes:
    Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
  • 3Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
  • 4Spoon apples over pancakes. Serve, passing additional maple syrup.

Printable Recipe Card

About Buttermilk Pancakes with Maple Syrup Apples

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: American

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